Mini Beef Wellington
Mini Beef Wellington is a show-stopping dish featuring tender beef fillets wrapped in mushroom duxelles and golden, flaky puff pastry. Perfect for holidays, family dinners, or date nights, this bite-sized version offers elegance and convenience with customizable options to suit any occasion.
Ingredients
- 4 small beef fillets about 4 oz each
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 sheet puff pastry thawed
- 1 egg beaten (for egg wash)
- 1 cup finely chopped mushrooms e.g., cremini or button
- 2 tbsp unsalted butter
- 1 clove garlic minced
- 1 tsp fresh thyme leaves
- 1 tsp truffle oil optional
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the fillets for 1-2 minutes per side until browned. Remove from the skillet and set aside to cool.
- In the same skillet, melt the butter over medium heat. Add the chopped mushrooms, garlic, and thyme, and cook until the mixture is dry and fragrant, about 5-7 minutes. Stir in truffle oil (optional), then let it cool.
- Roll out the puff pastry on a floured surface and cut it into 4 equal squares. Spread a thin layer of the mushroom duxelles in the center of each pastry square.
- Place a beef fillet in the center of each square, then fold the pastry around the beef, sealing the edges with a brush of beaten egg. Chill the wrapped fillets in the fridge for 15 minutes.
- Once chilled, brush each Wellington with more egg wash for a golden finish.
- Place the Wellingtons on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the pastry is golden brown and puffed.
- Let the Wellingtons rest for 5 minutes before serving. Garnish with chopped parsley and drizzle with red wine reduction, if desired.
Notes
- For a vegetarian version, swap beef with portobello mushrooms or a plant-based protein.
- To prevent soggy pastry, ensure the mushroom duxelles is fully dry before assembling.
- These can be prepped ahead, frozen, and baked directly from frozen. Just add an extra 5-10 minutes to the baking time.