Name: Elegant Mini Beef Wellingtons
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Ingredients: 1 teaspoon black pepper; 1 tablespoon olive oil; 3 tablespoons chopped parsley; ¼ cup white wine; 2 puff pastry sheets; 1 egg yolk, beaten; 1 teaspoon salt; 2 tablespoons unsalted butter; 4.5 ounces mushrooms, finely chopped; 1 shallot, finely chopped; 1 teaspoon salt; 4 tablespoons Dijon mustard; 1 tablespoon olive oil; 1 pound beef filet, cut into four 4-ounce pieces

Beef Wellington

How do I prevent the pastry from getting soggy?

How do I know when the beef is cooked to my liking?

What can I use instead of mushrooms in Beef Wellington?

How do I make individual portions of Beef Wellington?

How do I store and reheat leftover Beef Wellington?

Delight your guests with these delectable mini beef wellingtons, the perfect size for an elegant holiday party main course. Tender beef, mustard, mushroom duxelles, and puff pastry come together for a culinary masterpiece.

Milk

Eggs

Wheat

Seasonings

gram

black pepper

Oils

milliliter

olive oil

Fresh Vegetables

fresh parsley

Wine

white wine

Frozen Dessert

puff pastry sheets

eggs

salt

Butter & Margarine

unsalted butter

Mushrooms

mushroom

shallot

Condiments

dijon mustard

Red Meat

tenderloin steak

Vitamin A

Vitamins

Copper

Minerals

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin E

Alpha-carotene

Lycopene

Trans fatty acids

Vitamin D

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Selenium

Beta-cryptoxanthin

Beef Wellington shaped into individual meat pastries. Serve as an elegant main course meal this holiday season.

Individual Beef Wellington Recipe

My take on this classic dish is just that: classic. Beef tenderloin is wrapped in an herby, shallot-heavy mushroom duxelle, then wrapped inside two pieces of puff pastry. You can use homemade or store-bought. Blitz puff pastry, rough puff, and even pie dough can be used as the pastry as well. Be sure to have a thermometer ready to ensure proper doneness of the interior meat.

this version of the classic Beef Wellington uses ground beef for a less expensive and easier version. Perfect for a budget-friendly, special meal!

Poor Man’s Beef Wellington

Best Ever Beef Wellington Recipe is a decadent tender and juicy beef tenderloin with a layer of mustard, mushroom sauce and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite!

Best Ever Beef Wellington Recipe

This holiday dinner starts with a beef tenderloin fillet that's seared, brushed with English mustard, a layer of mushroom duxelles, prosciutto and then wrapped in a puff pastry and baked to perfection.

This homemade beef wellington recipe, made with prosciutto, duxelles and puff pastry, is the flavor-packed main course your menu has been looking for.

Rub beef tenderloin with freshly ground pepper. Heat some olive oil in a large frying pan until hot but not smoking. Brown beef on all sides for approx. 10 - 12 min. Set aside to cool.

If you're looking for an impressive main dish for your Christmas menu, look no further than Beef Wellington. Featuring puff pastry and beef, it's a classic!

Elegant Mini Beef Wellingtons

Baking Goods

Produce

Beverages

Meal

Dairy

Condiment & Toppings

Meat & Seafood

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Season each beef filet piece with salt and black pepper on all sides.

Heat a pan with the butter and olive oil until very hot.

Sear meat on both sides for 2-3 minutes, then set aside and allow to rest.

In the same pan, add the olive oil, shallots, and cook until softened.

Add mushrooms, parsley, and salt to the pan, and cook until mushrooms release their moisture.

Pour in the white wine, and cook until the liquid evaporates.

Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets and cut each into two pieces.

Brush each seared beef piece with mustard and top with mushroom duxelles.

Place beef on a piece of puff pastry, wrap the pastry around the beef, and trim any excess dough. Seal the pastry edges.

Place the wellingtons on a baking sheet, brush with beaten egg yolk, and bake for 10-12 minutes or until golden brown.

Serve hot with a side dish and sauce of your choice.