Description
Pioneer Woman’s Mini Beef Wellington takes the traditional beef Wellington and transforms it into a small, individual portion. Each serving includes a tender piece of beef wrapped in flavorful mushroom duxelles and puff pastry, baked until golden and flaky. These bite-sized treats are ideal for parties or special occasions.
Ingredients
Scale
- 1 lb beef tenderloin, cut into 1-inch cubes
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp unsalted butter
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Optional: Dijon mustard, for brushing on the beef
- Flour, for dusting
- Fresh parsley for garnish
Instructions
- Sear the beef: Heat olive oil in a skillet over medium-high heat. Season the beef tenderloin cubes with salt and pepper, then sear them on all sides for about 1-2 minutes per side. Remove from the skillet and let them cool. Optionally, brush the cooled beef with Dijon mustard for extra flavor.
- Prepare the mushroom duxelles: In the same skillet, melt the butter over medium heat. Add the chopped mushrooms, garlic, onion, thyme, and a pinch of salt and pepper. Cook until the mixture is soft and most of the liquid has evaporated about 8-10 minutes. Let the mushroom mixture cool.
- Roll out the puff pastry: On a floured surface, roll out the puff pastry sheets slightly to smooth them out. Cut the sheets into 3-4 inch squares, depending on the size of your beef cubes.
- Assemble the mini Wellingtons: Place a spoonful of the cooled mushroom mixture in the center of each puff pastry square. Place a seared beef cube on top of the mushrooms. Fold the pastry around the beef, sealing the edges with the beaten egg wash. Trim any excess pastry and pinch the edges to seal completely.
- Chill the Wellingtons: Place the assembled Wellingtons on a parchment-lined baking sheet and refrigerate for 15-20 minutes. This helps the pastry bake evenly.
- Brush with egg wash: Preheat your oven to 400°F (200°C). Brush the tops and sides of the mini Wellingtons with the remaining beaten egg for a golden finish.
- Bake the Wellingtons: Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed. Remove from the oven and let rest for 5 minutes before serving.
- Serve: Garnish with fresh parsley if desired, and serve warm.