Mini Beef Wellingtons!


These Mini Beef Wellingtons are an elegant twist on the classic British dish, perfect for appetizers, dinner parties, or special occasions. Featuring tender beef wrapped in a rich mushroom duxelles and encased in golden, flaky puff pastry, these bite-sized delights are sure to impress your guests. Best of all, they’re easier to make than the full-sized version and bake up quickly. Let’s get started!

Ingredients You’ll Need:

For the Mini Beef Wellingtons:

  • 1 lb beef tenderloin , cut into 1-inch thick medallions (about 6–8 pieces)
  • Salt and black pepper , to taste
  • 1 tablespoon olive oil
  • 1 sheet puff pastry , thawed (store-bought or homemade)
  • 1 large egg , beaten (for egg wash)

For the Mushroom Duxelles:

  • 8 oz cremini or button mushrooms , finely chopped or pulsed in a food processor
  • 1 shallot , finely minced
  • 2 cloves garlic , minced
  • 1 tablespoon fresh thyme leaves , chopped (or 1 teaspoon dried thyme)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 teaspoons soy sauce (optional, for umami flavor)
  • Salt and black pepper , to taste

Optional Add-Ins:

  • Prosciutto slices (to wrap the beef before adding pastry)
  • Dijon mustard (spread lightly on the beef for extra flavor)

Step-by-Step Instructions:

Step 1: Prepare the Beef

  1. Season the beef medallions generously with salt and pepper on both sides.
  2. Heat olive oil in a skillet over medium-high heat. Sear the beef for 1–2 minutes per side , until browned but still rare in the center. Remove from heat and let cool slightly.

Step 2: Make the Mushroom Duxelles

  1. In the same skillet, melt the butter and olive oil over medium heat. Add the shallot and garlic, sautéing for 1–2 minutes until softened.
  2. Stir in the chopped mushrooms, thyme, soy sauce (if using), salt, and pepper. Cook for 8–10 minutes , stirring frequently, until the mushrooms release their moisture and the mixture becomes a thick paste. Transfer to a bowl and let it cool completely.

Step 3: Assemble the Wellingtons

  1. Roll out the puff pastry sheet on a lightly floured surface to about 1/8-inch thickness. Cut it into squares large enough to wrap around each beef medallion (about 4x4 inches).


 

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