Description
Mini Beef Wellingtons are elegant, flaky pastry parcels filled with tender beef and savory mushroom duxelles, perfect for special occasions or a cozy night in.
Ingredients
Scale
- 4 beef tenderloin steaks (about 2 inches thick)
- 2 sheets puff pastry, thawed if frozen
- 2 cups cremini mushrooms, finely chopped
- 2 small shallots, minced
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 egg yolk, beaten with 1 teaspoon water
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet, heat olive oil and sauté shallots, garlic, and mushrooms until the mixture is dry and caramelized. Add thyme, season with salt and pepper, and cool.
- Sear the seasoned beef steaks on high heat for 1-2 minutes per side in another skillet. Let them rest and then brush with Dijon mustard.
- Roll out the puff pastry slightly. Place the mushroom mixture in the center, top with the beef, and wrap the pastry around. Seal with egg wash and place seam-side down on the baking sheet.
- Brush tops with egg wash and bake for 20–25 minutes until golden brown.
- Let rest for 5 minutes before serving.
Notes
- Use a meat thermometer to achieve perfect doneness.
- Ensure the mushroom mixture is dry to avoid soggy pastry.
- Chill the assembled Wellingtons before baking for best texture.
Nutrition
- Serving Size: 1 mini Wellington
- Calories: 620
- Sugar: 2g
- Sodium: 480mg
- Fat: 42g
- Saturated Fat: 17g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg
Keywords: Mini Beef Wellingtons, elegant dinner, party appetizer, beef pastry