Description
Mini beef wellingtons wrapped in golden puff pastry with juicy beef tenderloin and a rich mushroom duxelles—elegant, easy, and guaranteed to impress at any dinner party.
Ingredients
Scale
- 1 pound fresh mushrooms, sliced
- ½ cup dry sherry (or beef broth)
- ½ cup chopped onion (or shallots)
- ¼ cup butter
- ¼ cup chopped parsley
- 6 (8 ounce) beef tenderloin fillets
- 1 (17.5 ounce) package frozen puff pastry, partially thawed
- Salt and pepper to taste
- Optional: Dijon mustard, prosciutto, egg wash
Instructions
- Sauté mushrooms, onion, parsley, and sherry in butter over medium heat until all liquid is gone and mushrooms are browned, 15–20 minutes. Cool.
- Season filets with salt and pepper. Sear in a hot skillet 1 min per side. Cool slightly; brush with Dijon mustard if desired.
- Cut pastry into 6 rectangles, roll to ¼ inch thick. Place filet in center, top with mushrooms, wrap pastry, and seal. Place seam-side down. Chill for 30 min.
- Preheat oven to 425°F. Place Wellingtons on a hot baking sheet (or rack). Brush with egg wash for shine. Bake 25 minutes, or until golden and beef reaches 130°F for medium rare. Rest 5 minutes.
- Slice and plate with sides and sauce of your choice.
Notes
For best results, chill Wellingtons before baking. Add a layer of prosciutto or a crepe for extra crisp pastry. Serve with béarnaise or a simple red wine sauce for extra flair.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 Wellington
- Calories: 690
- Sugar: 2g
- Sodium: 480mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 135mg