Savory Mini Beef Wellingtons
This Savory Mini Beef Wellington recipe is a heartfelt tribute to my Uncle Edward, whose legendary dish has lingered in my memory for years. Reminiscing about that family vacation where I would sneak bites from the fridge, I decided to recreate the magic he brought into the kitchen with his rich, flaky crust surrounding perfectly cooked beef. These bite-sized delights combine tender beef tenderloin with a flavorful mushroom and shallot filling, all encased in golden puff pastry. Perfect as an appetizer or a main course, these Mini Beef Wellingtons will impress your guests and invoke nostalgia for family gatherings. Join me in celebrating Uncle Ed's legacy with these mouthwatering morsels!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
olive oil
2 tablespoons (heated in a skillet)
beef tenderloin
2 lbs (cut into 24 (1-inch) cubes)
kosher salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
cremini mushrooms
10 ounces (stemmed and finely chopped)
shallot
1 large (finely chopped)
frozen puff pastry
2 sheets (thawed (recommended: Dufour))
Instructions
1
In a large skillet, heat the olive oil over medium-high heat. Pat the beef tenderloin pieces dry with a paper towel and generously season all sides with kosher salt and freshly ground black pepper.
2
Sear the beef on two sides until they achieve a rich, golden brown color, approximately 2 minutes per side for a total of 4 minutes. Be careful not to overcook. Once seared, transfer the beef to a plate and allow it to cool.
3
In the same skillet, add the finely chopped mushrooms and sauté until they begin to brown and release their moisture, around 5 minutes.
4
Add the chopped shallots and continue cooking until the mixture is reduced and golden brown, stirring frequently, for approximately another 10 minutes. Once done, remove the skillet from the heat and set aside to cool.
5
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
6
On a clean work surface, roll out one sheet of puff pastry into a 10 by 14-inch rectangle. Use a spoon to place teaspoon-sized mounds of the cooled mushroom mixture on the pastry, spacing them evenly in four rows of three.
7
Position a piece of the cooled, seared beef on top of each mound of mushrooms, ensuring the seared side is facing up.
8
Using a sharp knife, cut the pastry into even squares around the beef and mushroom mounds. Take one piece of pastry at a time and fold two opposite sides over the beef piece, then tuck the ends up and over to create a sealed packet. Invert each packet and arrange them seam side down on the prepared baking sheet, pressing lightly to seal the edges.
9
Repeat the process with the remaining beef pieces, mushroom mixture, and puff pastry. Bake the Mini Beef Wellingtons in the preheated oven for 20 to 25 minutes, or until they are puffed and golden brown.
10
Once baked, remove the Wellingtons from the oven and transfer them to a serving platter. Allow them to cool for at least 10 minutes before serving to let the flavors meld together.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mini Beef Wellington?
It is a bite-sized appetizer version of the traditional Beef Wellington, consisting of tender beef tenderloin and a mushroom-shallot filling wrapped in flaky puff pastry.
Who is the inspiration for this recipe?
This recipe is a tribute to the creator's Uncle Edward, whose legendary Beef Wellington dish was a highlight of family vacations.
What cut of beef is best for this recipe?
Beef tenderloin is the recommended cut because of its tenderness and quality.
How much beef tenderloin is required?
You will need 2 pounds of beef tenderloin for this recipe.
How should the beef be prepared?
The beef should be cut into 24 one-inch cubes and patted dry before seasoning.
Why do you need to sear the beef?
Searing the beef on two sides for about 4 minutes total creates a rich, golden-brown color and locks in flavor before baking.
What type of mushrooms should I use?
The recipe calls for 10 ounces of cremini mushrooms, stemmed and finely chopped.
How are the mushrooms cooked?
The mushrooms are sauteed in the same skillet used for the beef until they brown and release their moisture, which takes about 5 minutes.
What is the role of shallots in the filling?
One large finely chopped shallot is added to the mushrooms to provide a sweet and savory depth to the filling.
How long does the mushroom and shallot mixture take to cook?
After adding the shallots, the mixture should be cooked for approximately 10 additional minutes until reduced and golden brown.
What is the recommended brand of puff pastry?
The recipe recommends using Dufour frozen puff pastry for the best results.
How many sheets of puff pastry are needed?
You will need 2 sheets of thawed puff pastry.
What size should I roll the puff pastry?
Each sheet of puff pastry should be rolled out into a 10 by 14-inch rectangle.
How do I assemble the mushroom filling on the pastry?
Place teaspoon-sized mounds of the cooled mushroom mixture on the pastry, spacing them evenly in four rows of three.
Where does the beef go during assembly?
Position one piece of seared beef on top of each mushroom mound with the seared side facing up.
How do I seal the pastry packets?
Fold two opposite sides of the pastry square over the beef, tuck the ends up and over, and then invert the packet so the seam is on the bottom.
What oven temperature is required?
The oven should be preheated to 400 degrees Fahrenheit.
What should I use to line the baking sheet?
Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking.
How long do the Mini Beef Wellingtons bake?
They should bake for 20 to 25 minutes until they are puffed and golden brown.
Should the filling be hot when assembling?
No, both the seared beef and the mushroom mixture should be cooled before placing them on the puff pastry.
How many Mini Beef Wellingtons does this recipe yield?
The recipe makes approximately 24 mini Wellingtons.
Why should I let them cool for 10 minutes after baking?
Allowing them to rest for 10 minutes lets the flavors meld together and ensures they are easier to handle.
Is this recipe considered high protein?
Yes, it is tagged as a high protein dish due to the beef tenderloin content.
Can these be served as a main course?
While perfect as an appetizer, they can also be served as a main course for a festive meal.
What oil is used for searing the beef?
The recipe uses 2 tablespoons of olive oil heated over medium-high heat.
What seasonings are used for the beef?
The beef tenderloin is seasoned with kosher salt and freshly ground black pepper.
How should I cut the pastry?
Use a sharp knife to cut the pastry into even squares around each beef and mushroom mound.
What is the texture of the finished dish?
The dish features a rich, flaky outer crust with a tender beef and savory mushroom interior.
Are these good for parties?
Yes, they are described as perfect party food and great for family gatherings.
Can I substitute the shallot with onion?
While shallots offer a unique mild flavor, you could use finely chopped onion if shallots are unavailable.