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Easy Mini Beef Wellington

A simplified yet elegant take on traditional Beef Wellington, featuring tender beef wrapped in flaky pastry, perfect for parties and gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Appetizer, Main Course
Cuisine: British
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 pound beef tenderloin, trimmed and cut into 1-inch pieces Use high-quality beef for best flavor.
  • 1 teaspoon salt
  • 1 teaspoon pepper
For the Mushroom Filling
  • 1 cup mushrooms, finely chopped Consider using shiitake or cremini for different flavors.
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme, chopped
For the Pastry
  • 1 package puff pastry, thawed (usually 2 sheets) Roll out to ¼-inch thickness.
  • 1 egg beaten (for egg wash) This will give a golden color when baked.

Method
 

Preparation
  1. Season beef tenderloin pieces with salt and pepper.
  2. In a skillet heated with olive oil, sear the beef for a couple of minutes on each side until browned. Remove from heat and let cool.
  3. In the same skillet, add finely chopped mushrooms and thyme. Sauté until moisture evaporates and mixture thickens.
  4. Stir in Dijon mustard and let cool.
Assembly and Baking
  1. Preheat the oven to 400°F (200°C).
  2. Roll out puff pastry sheets on a lightly floured surface to about ¼-inch thick. Cut into squares (about 4 inches).
  3. Place a spoonful of mushroom mixture in the center of each pastry square, top with a piece of seared beef, and bring edges together to wrap snugly.
  4. Brush the tops with beaten egg.
  5. Arrange on a baking sheet and bake for about 15-20 minutes until puffed and golden.
  6. Let cool slightly before serving.

Notes

Consider pairing with a light salad or creamy garlic mashed potatoes. Perfect for entertaining.