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Mini Beef Wellingtons

Delightful bite-sized parcels of tender beef and earthy mushrooms encased in golden, flaky puff pastry.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizers, Main Course
Cuisine: American, British
Calories: 250
Ingredients Method Notes

Ingredients
  

Key Ingredients
  • 1 pound beef tenderloin, cut into bite-sized pieces
  • 1 sheet puff pastry, thawed
  • 1 cup mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg yolk beaten (for egg wash)
  • Salt and pepper to taste

Method
 

Preparation
  1. In a skillet over medium heat, add a splash of oil, then sauté the chopped onions and garlic until fragrant.
  2. Next, add the mushrooms and cook until they are soft, about 5 minutes. Season with salt and pepper. Let this mixture cool.
  3. In the same skillet, quickly sear the bite-sized pieces of beef tenderloin on all sides until browned, about 2-3 minutes. Don't fully cook, as they will finish in the oven. Allow to cool slightly.
  4. In a medium bowl, mix the sautéed mushrooms with the seared beef. Ensure everything is evenly distributed.
  5. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface. Cut into small squares (about 4x4 inches).
  6. Place a spoonful of the beef and mushroom mixture in the center of each puff pastry square. Fold the corners over the filling and pinch to seal securely.
  7. Brush the tops of the sealed pastries with beaten egg yolk for a beautiful golden finish.
  8. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and puffed.
  9. Allow to cool slightly before serving, and enjoy your delicious Mini Beef Wellingtons!

Notes

Feel free to swap out mushrooms for other vegetables like spinach or asparagus for different flavor profiles. Store leftovers in an airtight container for up to 3 days or freeze before baking for up to 2 months.