Description
Mini Beef Wellingtons are elegant, bite-sized appetizers featuring tender beef tenderloin cubes wrapped in flaky puff pastry with a savory mushroom duxelles. Perfect for parties and special occasions, these golden pastries combine rich flavors and easy preparation to impress your guests.
Ingredients
Scale
Beef and Seasoning
- 1 lb beef tenderloin (cut into 1-inch cubes)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
Mushroom Duxelles
- 8 oz cremini or button mushrooms (finely chopped)
- 1 small shallot (minced)
- 1 clove garlic (minced)
- 1/2 tsp fresh thyme leaves
- 1 tbsp butter
Pastry and Finishing
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- Flour for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Season and Sear the Beef: Season the beef tenderloin cubes with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef cubes quickly on all sides, about 1 minute total to maintain a juicy interior. Remove from skillet and brush each cube lightly with Dijon mustard.
- Make the Mushroom Duxelles: In the same skillet, melt butter and add finely chopped mushrooms, minced shallot, garlic, and fresh thyme leaves. Cook over medium heat, stirring occasionally, until the mixture is dry and caramelized, about 8–10 minutes. Remove from heat and let cool completely.
- Prepare Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet and cut it into 9 equal squares.
- Assemble the Wellingtons: Place a small spoonful of the mushroom duxelles in the center of each puff pastry square. Top with one seared beef cube per square. Fold the corners of the pastry up and over the beef, pinching edges tightly to seal so the filling is enclosed.
- Egg Wash and Bake: Place each assembled Wellington seam-side down on the prepared baking sheet. Brush the tops generously with beaten egg to achieve a golden finish.
- Baking: Bake in the preheated oven for 15–18 minutes, or until the puff pastry is golden brown and puffed.
- Rest and Serve: Remove from oven and let the mini Wellingtons rest for 5 minutes before serving. This helps juices redistribute and prevents burns.
Notes
- Serve with horseradish cream or a red wine reduction dip to complement the beef’s rich flavors.
- You can assemble the Mini Wellingtons ahead of time and refrigerate prior to baking for convenience.
- For added depth of flavor, consider wrapping each beef cube in thin prosciutto before adding the mushroom mixture.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1 mini wellington
- Calories: 210
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 45 mg
