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Want to impress your guests with an elegant but easy holiday appetizer? These Mini Beef Wellingtons are bite-sized showstoppers, full of rich flavor and festive flair.
Ingredients for Mini Beef Wellingtons
6–8 oz beef tenderloin fillet
3 tbsp butter
2 shallots, minced
8 oz crimini mushrooms or button mushrooms
1 tsp fresh thyme (with more for garnish)
½ tbsp fresh parsley, minced
¼ cup Cabernet Sauvignon (or Sherry wine)
1 sheet puff pastry or phyllo dough, thawed
2 slices prosciutto
1 tbsp Dijon mustard
2 tbsp Gorgonzola cheese, crumbled
2 tbsp heavy cream
1 tbsp water, for egg wash
1 egg for egg wash
Salt & black pepper, to taste
Instructions for Making Mini Beef Wellingtons
1. Make the Mushroom Duxelles:
Add the mushrooms to a food processor and pulse until finely chopped.
In a skillet melt the butter and sauté minced shallots until translucent.
Add the chopped mushrooms and fresh thyme. Cook until the moisture evaporates.
Deglaze it with the wine and let it simmer until completely dry.
Stir in the parsley and season with salt and pepper.
Set aside and let the mixture cool.
Heat a skillet with a little oil and sear the beef fillet on all sides to form a nice crust.
Let rest briefly, then cut into 12 even bite-sized medallions.
Season each piece with salt and pepper.
Roll out the puff pastry and cut it into 12 small squares.
On each square, layer a piece of prosciutto, a spoonful of the mushroom mixture, and one piece of beef.
Spread Dijon mustard over the beef prior to folding the pastry over it.
Seal the edges tightly and place seam-side down on a baking sheet.
Whisk the egg and water together to create an egg wash.
Brush the tops of each Wellington with egg wash.
Make a small slit, or two, on top of each to allow steam to escape.
Chill the assembled pastries in the refrigerator for 10 minutes.
Bake in a preheated oven at 375°F (190°C) for about 12 minutes, or until golden brown and puffed.
5. Prepare the Gorgonzola Cream Sauce:
In a small bowl or blender, mix Gorgonzola cheese with heavy cream and water until smooth and creamy.
Place a small spoonful of the Gorgonzola sauce on top of each Mini Wellington.
Serve garnished with a sprig of fresh thyme for added festivity.
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