Mini Beef Wellington with Mushrooms
Highlighted under: Global Taste Journey
Delight in these Mini Beef Wellington bites, perfectly seasoned and wrapped in flaky pastry, ideal for any gathering.
These Mini Beef Wellingtons are a twist on the classic dish, making them perfect for parties and gatherings. Each bite is packed with flavor, thanks to the earthy mushrooms and tender beef, all wrapped in buttery pastry.
Why You'll Love This Recipe
- Rich, savory flavor from beef and mushrooms
- Perfectly flaky pastry that complements the filling
- Impressive presentation for special occasions
- Easy to handle as a finger food for guests
The Perfect Bite-Sized Appetizer
Mini Beef Wellington with Mushrooms are the ultimate bite-sized appetizer that combines elegance and flavor. These delightful pastries are perfect for any gathering, whether it’s a formal dinner party or a casual get-together. The combination of tender beef, earthy mushrooms, and flaky pastry makes them irresistible, and they are sure to impress your guests.
Each mini Wellington is a perfect balance of textures—crispy on the outside and juicy on the inside. They are easy to handle, making them the ideal finger food for guests who want to mingle while enjoying delicious bites. This recipe showcases the beauty of classic French cuisine in a modern, accessible way.
Choosing the Right Ingredients
For the best flavor, selecting high-quality ingredients is crucial. Use fresh beef tenderloin, as its tenderness and rich flavor are central to the dish. When it comes to mushrooms, opt for a mix of cremini and shiitake for a deeper, more complex taste that complements the beef beautifully.
The puff pastry is another key element; ensure it’s well-thawed and rolled out evenly. This will ensure a light, flaky texture that contrasts perfectly with the savory filling. Don’t forget to season generously with salt and pepper to enhance the flavors of the filling, making each bite a savory delight.
Serving Suggestions and Pairings
Mini Beef Wellingtons shine on their own, but they can also be paired with a variety of dipping sauces for an extra flavor boost. Consider serving them with a creamy horseradish sauce or a tangy balsamic reduction to elevate the dining experience. A side of fresh arugula salad can also add a nice peppery contrast to the richness of the Wellingtons.
For beverages, these appetizers pair well with a robust red wine like Cabernet Sauvignon or a full-bodied Merlot. The wine's tannins complement the richness of the beef, making for a harmonious pairing that your guests will love. If you're looking for non-alcoholic options, a sparkling water with lemon can also cleanse the palate beautifully.
Ingredients
For the Filling
- 1 pound beef tenderloin, trimmed and cut into small pieces
- 8 ounces mushrooms, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon thyme, chopped
- Salt and pepper to taste
For Assembly
- 1 package puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting
Ensure all ingredients are at room temperature before starting.
Instructions
Prepare the Mushroom Filling
In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, cooking until the mushrooms are browned and any moisture has evaporated. Stir in thyme, salt, and pepper.
Cook the Beef
In the same skillet, add the beef and sear on all sides until browned. Remove from heat and let it cool.
Assemble the Wellingtons
Roll out the puff pastry on a floured surface. Cut into squares large enough to hold a spoonful of the beef and mushroom mixture. Place a spoonful of filling in the center of each square.
Bake
Preheat the oven to 400°F (200°C). Place the sealed Wellingtons on a baking sheet lined with parchment paper. Brush the tops with remaining egg wash.
Let the Mini Beef Wellingtons cool slightly before serving. Enjoy!
Tips for Perfecting Your Mini Wellingtons
To ensure your Mini Beef Wellingtons turn out perfectly, make sure not to overcook the beef during the searing process. The goal is to achieve a nice crust while keeping the center rare to medium-rare. This will ensure that the beef remains tender and juicy after baking.
When sealing the pastry, use the egg wash generously to ensure that the edges stick together. You can also use a fork to crimp the edges for a decorative touch. Remember to make a small slit on top of each Wellington before baking to allow steam to escape, preventing soggy pastry.
Storing and Reheating
If you have leftovers, store Mini Beef Wellingtons in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This will help retain the flaky texture of the pastry while warming the filling.
For longer storage, you can freeze unbaked Wellingtons. Assemble them as directed, then freeze on a baking sheet until solid. Once frozen, transfer them to a freezer bag for up to three months. Bake directly from the freezer, adding a few extra minutes to the cooking time for perfectly fresh Wellingtons at a moment’s notice.
Questions About Recipes
→ Can I make these ahead of time?
Yes, you can prepare the filling and assemble the Wellingtons a few hours in advance. Store them in the refrigerator until you're ready to bake.
→ What can I serve with Mini Beef Wellingtons?
They pair well with a simple arugula salad or a light dipping sauce such as a horseradish cream.
→ Can I use a different type of meat?
Absolutely! You can substitute the beef with chicken or even a vegetarian filling of your choice.
→ How do I reheat leftovers?
Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Mini Beef Wellington with Mushrooms
Delight in these Mini Beef Wellington bites, perfectly seasoned and wrapped in flaky pastry, ideal for any gathering.
Created by: Sandra
Recipe Type: Global Taste Journey
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Filling
- 1 pound beef tenderloin, trimmed and cut into small pieces
- 8 ounces mushrooms, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon thyme, chopped
- Salt and pepper to taste
For Assembly
- 1 package puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting
How-To Steps
In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, cooking until the mushrooms are browned and any moisture has evaporated. Stir in thyme, salt, and pepper. Remove from heat and let cool.
In the same skillet, add the beef and sear on all sides until browned. Remove from heat and let it cool.
Roll out the puff pastry on a floured surface. Cut into squares large enough to hold a spoonful of the beef and mushroom mixture. Place a spoonful of filling in the center of each square. Fold the pastry over and seal the edges with the beaten egg wash.
Preheat the oven to 400°F (200°C). Place the sealed Wellingtons on a baking sheet lined with parchment paper. Brush the tops with remaining egg wash. Bake for 20-25 minutes or until golden brown.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 180mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 10g