Savory Mini Beef Wellingtons with Wild Mushrooms and Creamy Gorgonzola
Indulge in these elegant Savory Mini Beef Wellingtons filled with tender filet mignon, sautéed wild mushrooms, and a rich Gorgonzola cheese blend. Perfectly packaged in flaky puff pastry and baked to golden perfection, these bite-sized delights are a showstopper for any gathering or special occasion. Share the warmth and sophistication of this gourmet recipe with your loved ones, making every bite a memorable experience.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Filet Mignon
8 (6 ounces each) (Center-cut, about 1 1/2 inches thick, patted dry)
Salt
To taste
Pepper
To taste (Freshly cracked)
Vegetable Oil
2 tablespoons
Large Mushrooms
8 (Thinly sliced)
Unsalted Butter
2 tablespoons
Shallots
2 tablespoons (Finely chopped)
Garlic Cloves
4 (Minced)
Large Eggs
2 (Lightly beaten)
Frozen Puff Pastry
2 sheets (Thawed for 30 minutes)
Gorgonzola Cheese
1/2 cup (Crumble)
Instructions
1
Start by patting the filet mignon dry with paper towels. Season generously on both sides with salt and freshly cracked pepper.
2
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the filet mignon and sear for approximately 2-3 minutes on each side until a rich brown crust forms. Transfer the seared filets to a plate and cover loosely with plastic wrap. Chill in the refrigerator for at least 1 hour until cold.
3
While the filets are chilling, prepare the mushroom filling. Thinly slice the large mushrooms. In the same skillet, melt the unsalted butter over medium heat. Add the sliced mushrooms, chopped shallots, minced garlic, and season with salt and pepper. Sauté until the mushrooms are browned and the moisture has evaporated, about 5-7 minutes. Remove from heat and set aside to cool completely.
4
In a small bowl, crack the eggs and whisk them lightly with a fork to create an egg wash.
5
On a lightly floured surface, roll out the puff pastry sheets into two 14-inch squares. Trim the edges to create two 13-inch squares, then cut each square into four smaller squares (8 total).
6
For each pastry square, place 1 tablespoon of crumbled Gorgonzola in the center. Top with 1/8 of the cooled mushroom mixture, followed by one piece of the cooled filet mignon.
7
Gently fold two opposite corners of the pastry square over the beef and mushroom filling, overlapping them slightly. Use the egg wash to seal the seams tightly. Fold the remaining two corners over the filling and seal the seams again with the egg wash, ensuring there are no gaps.
8
Place each prepared Mini Wellington, seam-side down, onto a baking pan lined with parchment paper. Continue forming the remaining Wellingtons in the same manner.
9
Cover the assembled Wellingtons loosely with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 1 day to allow the flavors to meld.
10
Preheat your oven to 425°F (220°C). Just before baking, brush the tops and sides of each Wellington with the reserved egg wash for a beautiful golden finish.
11
Bake in the preheated oven for 20 to 30 minutes, or until the pastry is golden brown and a meat thermometer inserted into the center reads 117°F (47°C) for a perfect medium-rare. Serve immediately and enjoy this savory treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this Mini Beef Wellington recipe?
The primary protein used is Filet Mignon, specifically 8 center-cut pieces that are about 1 1/2 inches thick.
How should the filet mignon be prepared before cooking?
The beef should be patted dry with paper towels and seasoned generously on both sides with salt and freshly cracked pepper.
How long should I sear the beef?
Sear the filet mignon in a large skillet with vegetable oil for approximately 2-3 minutes on each side until a rich brown crust forms.
Why does the beef need to be chilled after searing?
The seared filets need to be chilled for at least 1 hour until cold to ensure the heat from the meat doesn't melt the puff pastry during assembly.
What ingredients are used for the mushroom filling?
The filling consists of 8 thinly sliced large mushrooms, unsalted butter, finely chopped shallots, and minced garlic.
How long do I sauté the mushrooms?
Sauté the mushrooms for about 5-7 minutes until they are browned and all moisture has evaporated.
What kind of cheese is added to these Beef Wellingtons?
The recipe uses 1/2 cup of crumbled Gorgonzola cheese for a rich and creamy flavor.
What type of pastry is required?
You will need two sheets of frozen puff pastry, which should be thawed for about 30 minutes before use.
What size should the puff pastry squares be cut into?
Each sheet should be rolled into a 14-inch square, trimmed to a 13-inch square, and then cut into four smaller squares, making 8 total.
How do I make the egg wash?
Crack two large eggs into a small bowl and whisk them lightly with a fork.
What is the order of assembly for the filling?
Place 1 tablespoon of crumbled Gorgonzola in the center of a pastry square, top with the mushroom mixture, and then place the filet mignon on top.
How do you seal the pastry around the beef?
Fold opposite corners over the filling and seal with egg wash, then fold the remaining two corners and seal again, ensuring no gaps remain.
Should the Wellingtons be placed seam-side up or down?
They should be placed seam-side down on a baking pan lined with parchment paper.
Do I need to chill the assembled Wellingtons before baking?
Yes, they should be chilled in the refrigerator for at least 1 hour or up to 1 day to allow flavors to meld.
At what temperature should the oven be preheated?
The oven should be preheated to 425°F (220°C).
When do I apply the final layer of egg wash?
Just before putting them in the oven, brush the tops and sides of each Wellington with the reserved egg wash.
How long do the Mini Beef Wellingtons bake?
They bake for 20 to 30 minutes until the pastry is golden brown.
What internal temperature indicates a medium-rare finish?
A meat thermometer inserted into the center should read 117°F (47°C) for a perfect medium-rare.
Can I use butter to sear the beef?
The recipe specifies vegetable oil for searing, as it has a higher smoke point, though butter is used later for the mushrooms.
How many Wellingtons does this recipe make?
This recipe makes 8 Mini Beef Wellingtons.
How should I serve this dish?
It is best served immediately while the pastry is crisp and the beef is warm.
What is the purpose of parchment paper in this recipe?
Parchment paper prevents the pastry from sticking to the baking pan and ensures even browning.
Can I make these Wellingtons a day in advance?
Yes, you can assemble them and keep them chilled in the refrigerator for up to 1 day before baking.
What does 'center-cut' mean for the filet mignon?
Center-cut refers to the uniform middle section of the beef tenderloin, which ensures even cooking and a consistent shape.
Are the mushrooms cooked before being added to the pastry?
Yes, they are sautéed with shallots and garlic and then must be cooled completely before assembly.
What should the texture of the puff pastry be after baking?
The puff pastry should be flaky and golden brown.
Is salt and pepper added to the mushroom mixture?
Yes, the mushrooms are seasoned with salt and pepper while sautéing.
Do I need to trim the puff pastry?
Yes, the recipe recommends trimming the edges of the rolled sheets to create clean 13-inch squares before cutting.
How many cloves of garlic are used?
The recipe calls for 4 minced garlic cloves.
What should I use to pat the beef dry?
Paper towels are recommended to remove surface moisture from the filet mignon.