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Mini Beef Wellingtons

Impress your guests with these delightful bite-sized Mini Beef Wellingtons filled with tender beef and savory mushroom duxelles, all wrapped in flaky puff pastry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb beef tenderloin, cut into small cubes
  • 2 cups mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 sheet puff pastry, thawed
  • 1 each egg, beaten (for egg wash)
  • to taste Salt and pepper
  • to taste Fresh thyme (optional) for added flavor

Method
 

Preparation
  1. In a skillet over medium heat, add a splash of oil and sauté the chopped onions until translucent.
  2. Add the mushrooms and cook until they’re tender and the moisture has evaporated. Season with salt, pepper, and fresh thyme if desired.
  3. In the same skillet, add your cubed beef and brown on all sides. Add Dijon mustard and mix well to coat. Remove from heat and let it cool slightly.
  4. On a lightly floured surface, roll out the puff pastry sheet to a thickness of about ¼ inch. Cut into squares, roughly 4x4 inches.
  5. Place a spoonful of the mushroom mixture and a piece of beef onto the center of each pastry square.
  6. Fold the pastry over the filling and seal the edges with a fork. Brush the tops with the beaten egg for a golden finish.
  7. Preheat your oven to 400°F (200°C). Arrange the Mini Beef Wellingtons on a baking tray lined with parchment paper and bake for about 20 minutes, or until golden brown.
  8. Once baked, allow them to cool for a few minutes before serving. Enjoy!

Notes

These wellingtons are best served fresh but can be stored in an airtight container for up to 3 days. Reheat in the oven for optimal texture.