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Mini Beef Wellington

Mini Beef Wellington

Mini Beef Wellington is a sophisticated appetizer featuring tender beef medallions wrapped in savory mushroom duxelles and flaky puff pastry. Perfect for special occasions, it offers an elegant, bite-sized version of the classic dish.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6 People

Ingredients
  

Ingredients for Mini Beef Wellington

  • Beef tenderloin: 1 pound , (cut into small medallions, about 2 inches thick)
  • Puff pastry sheets: 2 pre-rolled sheets, (store-bought or homemade)
  • Mushrooms: 8 oz, (finely chopped, for duxelles)
  • Shallots: 2 small shallots, (finely diced)
  • Garlic: 2 cloves, (minced)
  • Dijon mustard: 2 tablespoons
  • Egg yolk: 1 (for egg wash)
  • Olive oil or butter: 2 tablespoons, (for searing and sautéing)
  • Fresh thyme: 1 teaspoon, (chopped)
  • Fresh parsley: 1 tablespoon, (chopped)
  • Salt and pepper: To taste

Optional Add-Ons

  • Prosciutto or Parma ham: 6-8 thin slices (optional, for wrapping around the beef)
  • Truffle oil: 1 teaspoon (optional, for added richness)
  • Parmesan cheese: ¼ cup (grated, optional for a savory crust)

Instructions
 

  • Preparing the Beef Tenderloin
    Trim any excess fat from the beef tenderloin medallions. Season each medallion with salt and pepper, then sear them in a hot pan with olive oil for 1-2 minutes on each side. The goal is to brown the outside while keeping the inside rare, as they will finish cooking in the oven.
  • Making Mushroom Duxelles
    Finely chop mushrooms, shallots, and garlic, and sauté them in butter until they release their moisture. Cook the mixture down until it's thick and paste-like. Season with salt, pepper, and fresh thyme. Let it cool.
  • Preparing Puff Pastry
    Roll out the puff pastry and cut it into squares large enough to encase the beef medallions and duxelles. Ensure the pastry isn’t too thick or thin for an even bake.
  • Assembling the Wellingtons
    Place a dollop of mushroom duxelles on each puff pastry square, followed by a seared beef medallion. Wrap the pastry around the filling, sealing the edges with egg wash. Brush the outside of each Wellington with egg wash for a golden, glossy finish.
  • Baking and Serving
    Bake the mini beef Wellingtons for 12-15 minutes, until the pastry is golden brown. Let them rest for a few minutes before serving to allow the juices to settle.