Mini Beef Wellingtons

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I made this last night and it was delicious! The beef tenderloin was very pricey though.

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Delicious, easy, and fun to make. I agree with others, just don't overcook the meat and you will be fine. Ours was tender, not overcooked. I cooked my cubed beef for only a minute on each side. Also, keep an eye on the pastry in the oven; ours cooked in less than 20 minutes. I used Filet Mignon instead of beef tenderloin, which is cheaper and still tender. I also added bacon, which I think dramatically enhanced the flavor. I put the bacon in, then mushrooms, then shallots in that order. With the leftover meat sauce, I created a sauce that was delicious! This also goes really well with mustard. I served mine with a side of broccoli and cold sliced tomatoes. I might recreate this dish with chicken and peppers. Its really easy. I also got rave reviews. I had my sister-in-law package up the pastry dough while my fiance` prepared the broccoli, I sliced tomatoes, and cleaned up dishes. Group effort!

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Brilliant!! I want to make these anytime just, well, because!!! I've made the traditional and it is so time consuming and a bit difficult to predict the internal temperature of a whole tenderloin - this way is sooo much better!

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Delicious and Very Easy! It's a definite "do-over"! I was making for a large group and decided to go with a less expensive cut of meet, so I made it with a sirloin tip roast and was a little concerned that it may be tough. It was so delicious and tender! I followed everything else exactly and served with a horseradish sauce. Rave reviews!

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Delicious and easy to make! Very good for entertaining with as well because of the small, elegant size, could even be served as an appetizer. I used Filet Mignon instead of beef tenderloin, this makes it an even more flavorful dish. Absolutely wonderful recipe!

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really good recipe. easy, elegant and tasty! first of all the tenderloin is way too expensive. i use a good piece of sirloin.(comes out just as tender. i cook the beef WHOLE only for a few minutes on each side. then i refrigerate it while i make the mushroom mixture. then when the meat is cool enough i cut it into the bite size pieces. this saves a lot of time and doesn't overcook the meat. i also add gorgonzola crumbles to the mushroom mix after it's cooled. i serve it with a simple horseradish dipping sauce- 1 cup of sour cream, 1 tsp. vinegar, 2 tsp. prepared horseradish, few dashes of worstershire and salt/pepper to taste. people love this! i'm asked to bring it to every event i'm invited to. i've started making them in huge batches and then freezing them. serve it with a good shrimp cocktail (horseradish sauce is great for this too and you've got a surf and turf appetizer that is delicious and impressive!

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I have made these several times and they are always a huge hit!! it's easy and delicous...to ghostygal..you probably did not cook them properly or you put too much of the mushroom mixture into the dough.

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These were easy enough to make, but the taste was horrible. Also, the wrap got soggy and gummy in the oven.

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It was good. I couldnt find beef tenderloin and used a round steak. It was way too much meat but very yummy. I also used white mushrooms and baby bellas like 1/2 of each. it took a minute to get the hang of using the puff pastry. My husband loved it so I will be making again maybe make bigger ones next time. I am also going to add some cheese to it.

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These are wonderful. I served these at a Christmas Eve cocktail party and they were the hit of the night. I made them a few hours ahead of time and kept cool until it was time to bake. I think they would be even better with a spicy mustard or horseradish dipping sauce. Will definitely be making again and again!