Name: Mini Beef Wellingtons
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: British
Ingredients: 4 beef tenderloin portions (about 6 oz each); Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 2 tbsp unsalted butter; 8 oz cremini mushrooms, finely chopped; 1 shallot, minced; 2 garlic cloves, minced; 1 tsp fresh thyme leaves; 2 tbsp dry sherry or white wine; 2 tsp Dijon mustard; 2 puff pastry sheets, thawed; All-purpose flour, for dusting; 1 egg yolk, beaten with 1 tsp water (for egg wash)

Description

Mini Beef Wellingtons are elegant individual portions of tender beef tenderloin, wrapped in a savory mushroom duxelles and flaky puff pastry—perfect for special occasions.

Ingredients

4 beef tenderloin portions (about 6 oz each)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
8 oz cremini mushrooms, finely chopped
1 shallot, minced
2 garlic cloves, minced
1 tsp fresh thyme leaves
2 tbsp dry sherry or white wine
2 tsp Dijon mustard
2 puff pastry sheets, thawed
All-purpose flour, for dusting
1 egg yolk, beaten with 1 tsp water (for egg wash)

Instructions

Season the beef tenderloin portions with salt and pepper.
Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. Let cool completely.
In a pan, melt butter and sauté the mushrooms, shallot, and garlic over medium heat until most of the moisture evaporates.
Deglaze the pan with dry sherry or white wine and cook until the mixture is thick and dry. Stir in thyme and let cool.
On a lightly floured surface, roll out puff pastry and cut into squares large enough to wrap the beef.
Place a spoonful of mushroom duxelles in the center of each square. Brush the beef with Dijon mustard and place on top of the duxelles.
Wrap the pastry around the beef and seal the edges. Place seam-side down on a baking sheet.
Brush the tops with egg wash.
Bake at 400°F (200°C) for 20–25 minutes, until the pastry is puffed and golden brown.
Let rest for a few minutes before serving.

Notes

Add blue cheese or pâté for extra richness.
Use portobello mushrooms and sweet potato for a vegetarian version.
Make ahead and refrigerate unbaked Wellingtons for up to 24 hours.
Freeze unbaked Wellingtons and bake from frozen, adding extra time.
Serve with red wine reduction or creamy horseradish sauce.

Nutrition

Serving Size: 1 mini beef wellington
Calories: 550
Sugar: 2g
Sodium: 480mg
Fat: 34g
Saturated Fat: 13g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 36g
Cholesterol: 115mg