Gourmet Mini Beef Wellingtons
Indulge in these exquisite Gourmet Mini Beef Wellingtons, perfect for impressing your guests at dinner parties or enjoying a sophisticated weeknight meal. Each serving features tender beef tenderloin or filet mignon wrapped in flaky puff pastry, enhanced with caramelized shallots, rich Gruyere cheese, and a kick of grainy mustard. The golden-brown exterior perfectly balances the succulent, savory interior, making for a delightful culinary experience that will truly elevate your dining table.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Shallots
1/2 lb (Peeled and sliced)
Unsalted Butter
1 1/2 tablespoons (Melted)
Olive Oil
3 1/2 tablespoons (Divided)
Beef Tenderloin Steaks or Fillet Mignon
4 (4 1/2 ounce) (Each 1 inch thick)
Kosher Salt
to taste (For seasoning)
Fresh Ground Black Pepper
to taste (For seasoning)
Grainy Mustard
5 teaspoons (For topping)
Gruyere Cheese
4 tablespoons (Grated, divided)
Flour
for rolling out pastry
Puff Pastry
1 sheet (Thawed from a 17.3-ounce package)
Egg
1 (Beaten)
Fleur de Sel or Coarse Salt
to taste (For sprinkling)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Mini Beef Wellingtons?
Gourmet Mini Beef Wellingtons are individual-sized portions of tender beef tenderloin or filet mignon topped with caramelized shallots, Gruyere cheese, and grainy mustard, then wrapped in flaky puff pastry and baked until golden.
What cut of beef is best for this recipe?
The recipe recommends using beef tenderloin steaks or filet mignon, specifically 4.5-ounce portions that are approximately 1 inch thick for the best texture and tenderness.
How should the shallots be prepared?
The shallots should be peeled and sliced, then typically caramelized in a mixture of unsalted butter and olive oil to provide a rich, savory base for the Wellington.
What type of cheese is used in these Mini Wellingtons?
Grated Gruyere cheese is used in this recipe to add a sophisticated, nutty flavor that complements the beef and pastry.
What kind of mustard is recommended?
Grainy mustard is recommended to provide a slight kick and added texture to the internal filling of the Wellington.
Do I need to thaw the puff pastry before using it?
Yes, you should use one sheet of puff pastry that has been thawed from a standard 17.3-ounce package for easy handling and rolling.
What is the purpose of the egg in this recipe?
One beaten egg is used as an egg wash to brush over the puff pastry before baking, which ensures a beautiful golden-brown and shiny finish.
How is the beef seasoned?
The beef tenderloin should be seasoned to taste with Kosher salt and freshly ground black pepper before being wrapped or seared.
What is Fleur de Sel used for?
Fleur de Sel or coarse salt is sprinkled over the egg-washed pastry just before baking to add a gourmet crunch and enhance the flavors of the beef.
How many servings does this recipe provide?
The recipe uses 4 beef tenderloin steaks, which typically provides 4 individual servings of Mini Beef Wellingtons.
Why is flour listed in the ingredients?
A small amount of flour is used for dusting your work surface to prevent the puff pastry from sticking while you roll it out.
Can I use salted butter instead of unsalted?
The recipe calls for unsalted butter to better control the overall sodium level, as Gruyere cheese and the beef seasoning already provide significant salt.
Is this dish suitable for a dinner party?
Yes, these Mini Beef Wellingtons are described as elegant and sophisticated, making them perfect for dinner parties or special occasions.
What makes these 'Mini' Wellingtons?
Unlike a traditional large Beef Wellington that is sliced after cooking, these are individual-sized portions made from smaller 1-inch thick steaks.
How much olive oil is required?
The recipe requires 3 1/2 tablespoons of olive oil, which is divided for different steps such as sautéing the shallots and potentially searing the beef.
Can I use a different type of cheese?
While Gruyere is traditional for its melting properties and flavor, you could substitute it with Swiss or Emmental, though it may slightly alter the gourmet profile.
Is the beef cooked before being wrapped in pastry?
In most Wellington preparations, the beef is quickly seared to develop flavor and then cooled before being wrapped to ensure it stays succulent inside the pastry.
What texture should the pastry have?
The puff pastry should be golden-brown, flaky, and crispy on the outside to provide a contrast to the tender beef inside.
Are these Wellingtons considered an appetizer or a main course?
Depending on the size of the steak and what they are served with, they can function as a very hearty appetizer or a sophisticated main course.
Can I prepare these in advance?
You can often assemble the Wellingtons and keep them chilled in the refrigerator for a few hours before baking to help the pastry maintain its shape.
What is the flavor profile of this dish?
The dish features a savory and rich profile with sweetness from caramelized shallots, nuttiness from Gruyere, and a sharp tang from grainy mustard.
How much Gruyere cheese is needed?
You will need 4 tablespoons of grated Gruyere cheese, which is divided among the four individual portions.
How much mustard is used per serving?
With a total of 5 teaspoons of grainy mustard for the recipe, each Wellington uses approximately 1 and 1/4 teaspoons.
Why use coarse salt on top?
Coarse salt or Fleur de Sel adds a professional finish, visual appeal, and a burst of seasoning that cuts through the richness of the puff pastry.
How many ingredients are in this recipe?
This recipe consists of 12 main ingredients, including the seasonings and the pastry components.
Can I use frozen puff pastry?
Yes, frozen puff pastry is standard for this recipe, provided it is properly thawed before you attempt to roll it out.
Is this a difficult recipe to make?
While it has several components, using pre-made puff pastry and individual steaks makes it more manageable than a traditional whole-log Beef Wellington.
What temperature should the beef be cooked to?
For the best experience, the beef tenderloin is usually cooked to medium-rare or medium, which allows the pastry to crisp without overcooking the meat.
Can I double the recipe?
Yes, you can easily double the ingredients to serve 8 people, provided you have enough space on your baking sheet.
What is the best way to serve Mini Beef Wellingtons?
They are best served hot, directly from the oven, perhaps with a side of roasted vegetables or a light green salad to balance the richness.