Description

These Mini Beef Wellingtons are elegant, bite-sized appetizers featuring tender beef, savory mushroom duxelles, and flaky puff pastry – perfect for parties or holiday gatherings. Impress your guests with this gourmet classic in miniature form.

Ingredients

For the Mushroom Duxelles:

8 oz crimini mushrooms (or button mushrooms), finely chopped
3 tbsp butter
2 shallots, minced
1 tsp fresh thyme (plus extra for garnish)
1/2 tbsp fresh parsley, minced

For the Beef and Assembly:

1 lb beef tenderloin, cut into 1-inch cubes
Salt and black pepper, to taste
1 tbsp olive oil
1 sheet puff pastry, thawed
1 egg (for egg wash)
Dijon mustard (optional)

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Instructions

Make the Duxelles: In a skillet, melt butter over medium heat. Add minced shallots and cook until translucent. Add chopped mushrooms, thyme, and a pinch of salt. Sauté until mushrooms release moisture and it evaporates, about 10-15 minutes. Stir in parsley and let cool.
Sear the Beef: Season beef cubes with salt and pepper. Heat olive oil in a hot pan and sear beef on all sides, about 1 minute per side. Remove and let cool. (Beef will finish cooking in oven.)
Assemble Wellingtons: Roll out puff pastry and cut into 12 squares. On each square, place a small spoonful of duxelles, a dab of Dijon mustard (if using), and a beef cube. Fold the pastry around the beef and seal edges. Place seam-side down on a baking sheet.
Bake: Brush tops with egg wash. Bake at 400°F (200°C) for 15-18 minutes, or until pastry is golden brown.
Serve: Garnish with extra thyme if desired. Serve warm.

Notes

You can make the mushroom duxelles ahead of time and refrigerate.
For a medium-rare center, avoid over-searing the beef.
Use store-bought puff pastry for convenience.