Mini Beef Wellingtons

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
10 min
Cook:
45 min

Yield:
24 pieces
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 2 pounds beef tenderloin, cut into 24 (1-inch) cubes
  • Kosher salt and freshly ground black pepper
  • 10 ounces cremini mushrooms, stemmed and finely chopped
  • 1 large shallot, finely chopped
  • 2 sheets frozen puff pastry, thawed (recommended: Dufour)
Directions
Watch how to make this recipe.
  • Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.

  • Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.

  • Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

  • On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.

  • Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.


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    This recipe is featured in:

    Easy Holiday Appetizers