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hot_biteHardBritish

Mini Beef Wellingtons

Individual puff pastry parcels with beef tenderloin and mushroom duxelles

⏱️ Prep: 60min🍳 Cook: 25min⏰ Total: 85min👥 Serves: 12🌡️ hot
⚠️ Contains: 🌾 Gluten, 🥛 Dairy, 🥚 Egg

Ingredients

  • 1.5 lbbeef tenderloin(cut into 12 medallions)
  • 8 ozcremini mushrooms(finely chopped)
  • 2shallots(minced)
  • 2 tbspbutter
  • 2 tbspDijon mustard
  • 1 packagepuff pastry(thawed)
  • 1egg(beaten for wash)

Instructions

  1. Sear seasoned beef medallions 1 minute per side; cool completely
  2. Sauté mushrooms and shallots in butter until dry (duxelles)
  3. Cut pastry into 12 squares
  4. Spread each with mustard, top with duxelles, then beef
  5. Wrap pastry around beef, sealing edges
  6. Refrigerate 30 minutes
  7. Brush with egg wash and bake at 425°F for 18-20 minutes until golden

💡 Pro Tips

Freeze beef briefly for easier slicing. Duxelles must be completely cool and dry before wrapping. Chill assembled Wellingtons before baking for flakier pastry. Internal temperature of 125°F for medium-rare.

📜 History

Beef Wellington is believed to have been named for the Duke of Wellington, though its origins are debated. These individual portions bring the show-stopping dish to cocktail party format, making elegant entertaining more manageable.

🍸 Pairs Well With

Also pairs well with:

red winebourbonscotch