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Mini Beef Wellingtons: Love at First Bite
These mini beef Wellingtons are the ultimate indulgence. A tender piece of beef wrapped in flaky pastry, they’re perfect for any occasion!
Ingredients
1 pound beef tenderloin
1 cup mushrooms, finely chopped
2 tablespoons Dijon mustard
1 sheet puff pastry (thawed)
1 egg (beaten)
Salt and pepper to taste
Olive oil for searing
Fresh thyme (optional)
Steps
Sear the Beef: Start by seasoning the beef tenderloin with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef for about 2-3 minutes on each side until golden brown. Remove it from the skillet and let it cool.
Prepare the Mushroom Filling: In the same skillet, add the finely chopped mushrooms. Sauté them until they’re browned and the moisture has evaporated. Stir in Dijon mustard and fresh thyme if using, then set aside to cool.
Assemble the Wellingtons: Roll out the puff pastry on a floured surface. Cut it into squares large enough to wrap around the beef. Place a spoonful of mushroom filling on each square, top it with a slice of beef, and fold the pastry over to seal.
Bake: Brush the tops with the beaten egg for that golden finish. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the pastry is puffed and golden.
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