Mini Beef Wellingtons Recipe

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Mini Beef Wellingtons

Susan McGreevy

By
@smcgreevy

This is one of our go-to holiday recipes and it happens to be one of my family's favorites.


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Serves:

24 pieces

Prep:

25 Min

Cook:

40 Min

Ingredients

2 Tbsp
olive oil
2 lb
beef tenderloin, cut into 24 1-inch cubes
kosher salt and ground pepper
10 oz
cremini muchrooms, stemmed and finely chopped
1 large
shallot, finely chopped
2
sheets frozen puff pastry, thawed

Directions Step-By-Step

1
Heat the 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.
2
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.
3
Preheat the oven to 400 degrees. 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.
4
Bake the Wellingtons until goden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

About this Recipe

Course/Dish: Beef
Hashtag: #mushrooms