Description
Mini Beef Wellingtons are elegant yet approachable bite-sized appetizers featuring tender beef tenderloin wrapped in savory mushroom duxelles, prosciutto, and flaky puff pastry. Perfect for special occasions or festive parties, these golden parcels offer rich flavors and impressive presentation that will delight guests and leave them eager for more.
Ingredients
Beef
- Center-cut beef tenderloin, cut into 2-inch pieces
- Salt and pepper, to taste
- Dijon mustard, for brushing
Mushroom Duxelles
- Cremini or button mushrooms, finely chopped
- Shallots, finely chopped
- Garlic, finely chopped
- Fresh thyme, chopped
- Butter, for sautéing
- Salt and pepper, to taste
Assembly
- Prosciutto slices
- Puff pastry sheets (or gluten-free puff pastry for dietary needs)
- Egg wash (beaten egg) for sealing and glazing
Instructions
- Prepare the Beef: Cut center-cut beef tenderloin into uniform 2-inch pieces to ensure even cooking. Season generously with salt and pepper. Heat a little oil in a hot skillet and sear the beef pieces until browned on all sides but still rare inside. Remove from heat and brush each piece with Dijon mustard to add subtle tang and prevent sogginess.
- Make the Mushroom Duxelles: Finely chop mushrooms, shallots, and garlic. Sauté them in butter over medium heat, stirring frequently to evaporate moisture and intensify flavors. Cook until the mixture is thick and paste-like, then stir in fresh thyme, salt, and pepper. Remove from heat and let cool completely before assembly to avoid soggy pastry.
- Assemble the Wellington Bites: Lay out squares of puff pastry. Place a slice of prosciutto on each square, then spread a small spoonful of mushroom duxelles on top of the prosciutto. Place a piece of seared beef on the duxelles. Carefully wrap the puff pastry around the beef, sealing the edges with egg wash. Brush the outside of each parcel with egg wash for a glossy, golden finish.
- Bake to Perfection: Preheat oven to 400°F (200°C). Arrange the Mini Beef Wellingtons on a parchment-lined baking sheet and bake for 15-20 minutes or until the pastry is golden brown and crispy. Allow to rest a few minutes after baking for the juices to redistribute before serving.
Notes
- Use chilled puff pastry to make wrapping easier and prevent the dough from becoming too soft.
- Pat mushrooms dry well before sautéing to remove excess moisture, ensuring a crisp pastry.
- Avoid overcooking beef; aim for medium-rare to keep meat tender and juicy.
- Seal pastry edges thoroughly using egg wash to prevent them from opening during baking.
- Adjust the size of beef pieces and pastry squares based on the number of guests or appetite.
Nutrition
- Serving Size: 1 mini Beef Wellington
- Calories: 220
- Sugar: 1g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg
Keywords: Mini Beef Wellingtons, appetizer, puff pastry, beef tenderloin, mushroom duxelles, prosciutto, elegant appetizer
