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British

Mini Beef Wellingtons

Individual puff pastry parcels with beef tenderloin and mushroom duxelles

hot_biteHardBritish
Prep60 minCook25 minTotal85 minServes12Temphot
⚠ Contains: 🌾 Gluten, 🥛 Dairy, 🥚 Egg
Recipe
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. 1Sear seasoned beef medallions 1 minute per side; cool completely
  2. 2Sauté mushrooms and shallots in butter until dry (duxelles)
  3. 3Cut pastry into 12 squares
  4. 4Spread each with mustard, top with duxelles, then beef
  5. 5Wrap pastry around beef, sealing edges
  6. 6Refrigerate 30 minutes
  7. 7Brush with egg wash and bake at 425°F for 18-20 minutes until golden
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
red winebourbonscotch
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