Description
Mini Beef Wellingtons are elegant yet approachable bite-sized pastries featuring tender, seared beef tenderloin wrapped in a savory mushroom duxelles and flaky puff pastry. Perfect for appetizers or party snacks, these golden, puffed parcels offer a delightful combination of rich flavors and textures.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef tenderloin, trimmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Mushroom Duxelles
- 1 cup mushrooms, finely chopped (about 8 ounces)
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
Pastry
- 1 package puff pastry, thawed (17.3 ounces)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Season the beef tenderloin with salt and pepper, then sear it on all sides until nicely browned, about 2-3 minutes per side. Remove the beef from the skillet and let it cool completely to preserve the juices and make slicing easier.
- Prepare Mushroom Mixture: In the same skillet, add the finely chopped mushrooms, minced garlic, and fresh thyme leaves. Sauté the mixture until the mushrooms release their moisture and turn golden brown, approximately 5-7 minutes. Remove from heat and allow to cool.
- Roll and Cut Pastry: On a lightly floured surface, roll out the thawed puff pastry to about 1/8-inch thickness. Cut into 12 squares, each measuring around 4 inches on each side, to create individual portions.
- Assemble Wellingtons: Place a spoonful of the cooled mushroom mixture in the center of each pastry square. Slice the cooled beef tenderloin into 12 equal pieces and place one piece on top of the mushrooms on each pastry square.
- Fold and Seal: Fold the corners of each pastry square over the filling to form a neat package. Press the edges together firmly with a fork to seal and prevent leakage during baking. Place the assembled mini Wellingtons on the prepared baking sheet.
- Apply Egg Wash: Brush the tops of each Wellington with the beaten egg to help them achieve a beautiful golden and glossy finish once baked.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the puff pastry is fully puffed up and golden brown, indicating they are cooked through and crisp.
- Serve: Remove the mini Wellingtons from the oven and let them cool slightly on a rack before serving warm. Enjoy these elegant bites as appetizers or party treats.
Notes
- Ensure the beef is cooled completely before slicing to get neat, even pieces.
- Use a sharp knife when cutting the puff pastry to avoid ragged edges.
- Feel free to add a thin layer of mustard to the beef slices for extra flavor before adding the mushroom mixture.
- Make sure the mushroom mixture is well-drained to prevent soggy pastry.
- Mini Beef Wellingtons can be prepared ahead and baked just before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking, Searing
- Cuisine: British
Nutrition
- Serving Size: 1 mini Wellington (approx. 80g)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 55 mg
Keywords: Mini Beef Wellingtons, appetizer, puff pastry, beef tenderloin, party snacks, mushroom duxelles, elegant appetizers, British cuisine
