Mini Beef Wellingtons
These elegant, bite-sized Mini Beef Wellingtons are the perfect appetizer for holiday gatherings or any special occasion. They’re festive, flavorful, and surprisingly simple to prepare—ideal for impressing your guests!
Ingredients:
- 6–8 oz beef tenderloin fillet
- 3 tbsp butter
- 2 shallots, minced
- 8 oz crimini or button mushrooms
- 1 tsp fresh thyme (plus extra for garnish)
- ½ tbsp fresh parsley, minced
- ¼ cup Cabernet Sauvignon or Sherry wine
- 1 sheet puff pastry or phyllo dough
- 2 slices prosciutto
- 1 tbsp Dijon mustard
- 2 tbsp crumbled Gorgonzola cheese
- 2 tbsp heavy cream
- 1 tbsp water (for egg wash)
- 1 egg (for egg wash)
- Salt and pepper, to taste
Instructions:
1. Prepare the Mushroom Duxelles:
- Finely chop mushrooms using a food processor.
- In a skillet, sauté shallots in butter until soft. Add the mushrooms and thyme, cooking until all moisture evaporates.
- Deglaze the pan with wine and simmer until the mixture is dry. Stir in parsley, season with salt and pepper, then let cool.
2. Sear the Beef:
- Sear the beef fillet in a hot pan with oil until browned on all sides.
- Let rest briefly, then slice into 12 equal portions. Season each piece with salt and pepper.
3. Assemble the Wellingtons:
- Roll out the pastry sheet and cut into 12 squares.
- On each square, layer a slice of prosciutto, a spoonful of mushroom duxelles, and one piece of beef.
- Brush beef with Dijon mustard, then wrap the pastry around the filling, sealing the edges.
4. Bake the Wellingtons:
- Place seam-side down on a baking sheet. Brush each with egg wash (beaten egg mixed with 1 tbsp water).
- Cut small slits on top for ventilation. Chill for 10 minutes.
- Bake at 375°F (190°C) for about 12 minutes, or until golden and puffed.
5. Make the Gorgonzola Cream Sauce:
- Blend Gorgonzola cheese with heavy cream and water until smooth. Gently warm before serving if desired.
6. Serve:
- Spoon a bit of Gorgonzola sauce over each Wellington and garnish with a sprig of fresh thyme. Serve warm.
