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Mini Beef Wellingtons

Mini Beef Wellingtons
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Mini Beef Wellingtons are perfectly flaky, savory bite-sized pastries combining tender beef tenderloin, mushroom duxelles, and prosciutto wrapped in golden puff pastry. Ideal for elegant dinners, parties, or special occasions, they offer a rich yet convenient gourmet experience with a crisp exterior and juicy, flavorful center.

Ingredients

Scale

Beef and Meat

  • 8 oz beef tenderloin or filet mignon, cut into bite-sized pieces
  • 4–6 slices prosciutto or Parma ham

Mushroom Duxelles

  • 8 oz mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 tbsp butter
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp fresh thyme or rosemary, chopped

Pastry and Coating

  • 1 sheet pre-rolled puff pastry (about 8x8 inches), thawed
  • 1 egg, beaten (for egg wash)
  • 1 tbsp Dijon mustard
  • Salt and pepper, to taste
  • Oil, for searing (vegetable or olive oil)
  • Fresh herbs (thyme or rosemary) for garnish (optional)

Instructions

  1. Prepare the Mushroom Duxelles: Finely chop mushrooms and shallots. Sauté in butter over medium heat until all moisture evaporates and the mixture becomes thick and concentrated. Season well with salt, pepper, and fresh herbs. Remove from heat and let cool.
  2. Sear the Beef Tenderloin: Cut the beef into small, bite-sized pieces. Heat oil in a pan over medium-high heat. Quickly sear each side until a golden crust forms while keeping the center rare. Remove from heat and brush lightly with Dijon mustard to enhance flavor and moisture retention.
  3. Assemble the Wellingtons: Roll out puff pastry and cut into squares suitable for each beef piece. Place a slice of prosciutto on each square, spread a thin layer of mushroom duxelles on top, then add the seared beef piece. Carefully wrap and seal the pastry around the beef, trimming any excess dough to avoid sogginess.
  4. Chill and Brush with Egg Wash: Arrange the assembled Mini Beef Wellingtons on a baking sheet and chill in the refrigerator for about 15 minutes to firm up. Brush each pastry parcel with the beaten egg wash to ensure a shiny, golden crust.
  5. Bake to Perfection: Preheat the oven to 400°F (200°C). Bake the Mini Beef Wellingtons for 15-20 minutes, or until the pastry is puffed and golden brown. Let them cool slightly before serving to lock in the juices.

Notes

  • Use room temperature beef and puff pastry for even cooking and to prevent cracking.
  • Don’t overcook the beef; aim for medium-rare to keep bites tender and juicy.
  • Cook mushroom duxelles until completely dry to avoid soggy pastry.
  • Seal pastry edges thoroughly by pinching or crimping to prevent filling leaks.
  • Chill assembled Wellingtons before baking to help pastry hold shape and filling intact.

Nutrition

Keywords: Mini Beef Wellingtons, appetizer, savory bites, beef tenderloin, mushroom duxelles, puff pastry, party food, elegant appetizer

Find it online: https://marycorner.com/mini-beef-wellingtons/