Description
Learn how to make delicious Mini Beef Wellington recipes, perfect for appetizers or party food. This easy Mini Beef Wellington recipe features seared tenderloin pastry bites wrapped in puff pastry.
Ingredients
- 1.5 pounds beef tenderloin
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 pound mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 12 ounces puff pastry, thawed
- 1 large egg, beaten
- 1 tablespoon all-purpose flour, for dusting
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the tenderloin on all sides until browned. Remove from skillet and let it cool completely.
- While the beef cools, prepare the mushroom duxelles. In the same skillet, melt butter over medium heat. Add shallots and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
- Add chopped mushrooms to the skillet. Cook, stirring occasionally, until the moisture has evaporated, about 10-15 minutes.
- Pour in the white wine and cook until almost completely evaporated. Stir in thyme and parsley. Season with salt and pepper. Let the mixture cool.
- Lightly flour a clean surface. Roll out the puff pastry sheets. Cut into portions large enough to wrap around individual portions of the beef tenderloin.
- Spread a layer of the mushroom duxelles over each piece of puff pastry.
- Place a portion of the cooled beef tenderloin onto the duxelles.
- Wrap the puff pastry around the beef, sealing the edges. Trim any excess pastry.
- Place the Mini Beef Wellington seam-side down on a baking sheet lined with parchment paper.
- Brush the tops with the beaten egg.
- Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed.
- Let the Mini Beef Wellington rest for a few minutes before serving.
Notes
- Ensure the beef tenderloin is completely cooled before wrapping in pastry.
- Don’t overfill the pastry to ensure proper sealing.
- For a crisper crust, you can prick the pastry lightly with a fork before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pastry
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
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