Mini Beef Wellingtons! ✨Elegant, festive, and surprisingly simple to make! These bite-sized showstoppers are perfect for holiday gatherings and are sure to impress your guests.
Mini Beef Wellingtons
Serves 12
Ingredients:
6-8oz beef tenderloin filet
3 Tbsp butter
2 shallots, minced
8oz crimini mushrooms
1 tsp fresh thyme
1/2 Tbsp fresh parsley
1/4 cup Cabernet or Sherry wine
1 pastry dough sheet
2 slices prosciutto
1 Tbsp Dijon
2 T Gorgonzola
2 T heavy cream
1 T water
Thyme sprig tips for garnish
Egg wash (1 egg + 1 Tbsp water)
Directions:
Pulse mushrooms in a food processor or finally chop. Finally chop shallots.
To a pan melt 3 tablespoons of butter then add your minced shallots. Cook until softened then add your minced mushrooms and thyme.
Cook until all water has evaporated and the pan is dry. Deglaze with wine, cook until wine has evaporated. Add minced parsley and salt and pepper to taste. Set aside to cool.
Sear your beef fillet in oil on all sides then remove from pan. Slice beef in half, then in 12 even sections (about 1/2oz each)
Season beef with salt and pepper.
Roll out a sheet of pastry dough and cut into 12 even sections
Cut prosciutto to fit the dough, leaving space around the edges, add 1/2 Tbsp of your mushroom duxelles then place the beef on top.
Brush dijon on the beef and water on the dough. Roll upwards then pinch the sides down, remove any excess dough then tuck the sides underneath.
Transfer to a parchment lined sheet pan, brush on egg wash then make 2 thin slices on top of your Wellingtons (to allow steam to escape during the cooking process)
Chill in the fridge for ten minutes then bake in a 375° degree oven for 12 minutes
For the gorgonzola cream sauce, blend gorgonzola, heavy cream and water in a food processor until smooth
Once Wellingtons have slightly cooled, place a dollop on your Gorgonzola sauce on top and garnish with thyme sprig tips
Enjoy!
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Mini Beef Wellingtons are a fantastic choice when you're looking to impress guests with a sophisticated appetizer that’s surprisingly easy to prepare. This recipe combines tender beef tenderloin filet pieces with a delicious mushroom duxelles made from crimini mushrooms, shallots, fresh thyme, and parsley, enhanced by a splash of Cabernet or Sherry wine for depth of flavor. Each mini Wellington is wrapped in prosciutto and delicate pastry dough, brushed with Dijon mustard for a subtle tang, and baked to a golden finish. To elevate the dish further, the Gorgonzola cream sauce adds a rich, smooth complement. This sauce blends Gorgonzola cheese with heavy cream and a bit of water, achieving a perfect balance that pairs beautifully with the savory beef and earthy mushrooms. Garnishing with fresh thyme sprigs adds an aromatic touch that’s both visually appealing and flavorful. For best results, be sure to sear the beef pieces quickly to seal in juices before assembling, and chill the wrapped Wellingtons briefly before baking to maintain the pastry’s crisp texture. The technique of making small steam vents on top allows even cooking while preventing sogginess. Mini Beef Wellingtons make an excellent centerpiece for holiday spreads or festive parties due to their manageable bite-sized portions and impressive presentation. They pair wonderfully with a variety of side dishes like roasted vegetables or a light green salad. Additionally, the versatility of the mushroom duxelles allows you to experiment with different herbs or mushrooms depending on your pantry and taste preferences. This dish not only celebrates classic flavors but also lends a modern twist to traditional beef Wellington, making it accessible for home cooks seeking to prepare an elegant holiday appetizer without extensive preparation or complicated steps. Whether it’s Christmas, New Year’s Eve, or any special occasion, these Mini Beef Wellingtons deliver both taste and style that will captivate your guests.
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