Mini Beef Wellingtons! ✨
Elegant, flaky, and packed with flavor—these bite-sized Wellingtons bring serious holiday wow!
Ingredients
For the Wellingtons:
6–8 oz beef tenderloin
3 tbsp butter
2 shallots, minced
8 oz mushrooms (crimini or button)
1 tsp thyme (plus extra for garnish)
½ tbsp minced parsley
¼ cup red wine or sherry
1 puff pastry sheet, thawed
1 tbsp Dijon mustard
2 tbsp Gorgonzola, crumbled
2 tbsp heavy cream
1 egg + 1 tbsp water (for egg wash)
Salt and pepper to taste
Instructions
Make the mushroom duxelles:
Sauté shallots in butter, add finely chopped mushrooms and thyme.
Cook until dry, deglaze with wine, simmer until dry again. Stir in parsley, season, and cool.
Sear the beef:
Sear fillet in hot oil on all sides. Let rest, then slice into 12 mini portions. Season with salt and pepper.
Assemble:
Cut pastry into 12 squares. On each one, a spoon of duxelles, and a beef piece.
Brush with Dijon, fold pastry over, and seal.
Bake:
Preheat oven to 375°F (190°C). Place Wellingtons on a lined baking sheet.
Brush with egg wash and slit the top. Chill 10 minutes, then bake 12–15 minutes until golden.
Gorgonzola sauce:
In a small saucepan, melt Gorgonzola with cream and a splash of water until smooth.
Serve:
Top Wellingtons with sauce and garnish with thyme.