Mini Beef Wellington

Rating
Yields1 Serving
 1 tbsp Olive Oil
 1 lb beef tenderloin cut into 1 inch cubes
 ¾ lb fresh mushroomsminced
 2 sprigs fresh thyme
 ¼ cup White Wine
 ½ cup Cream
 salt and pepper to taste
 1 lb puff pastry, thawed
 2 EgssBeaten
 ¼ cup Water
1

Preheat oven to 350°
In a 5 qt sauté pan heat the oil over medium heat. Lightly sear the beef cubes until they are nicely browned on all sides.
Allow to cool. Sauté the mushrooms, shallots and thyme for 3 - 4 minutes. Deglaze the pan with the wine, reducing the liquid
until almost dry. Add the cream and reduce by half. Season the mushrooms mixture with salt and pepper to taste and allow
to cool.
Place a sheet of puff pastry on a floured work surface. Combine egg and water to create an egg wash. Brush the egg wash
over the puff pastry. Evenly space the beef cubes across the puff pastry. Top each beef cube with a small amount of the
mushroom mixture. Place the remaining sheet of puff pastry over the beef cubes and press to seal around each mound of
beef. Using a small very sharp knife separate the beef Wellington neatly and evenly. Place on a parchment lined nonstick
jellyroll pan and bake until crisp (12 - 15 minutes).

2

TIP
Place the warm Wellingtons on a serving tray that has been scattered with fresh thyme. The thyme will give off a beautiful
aroma as the warm pastries are taken by your guests.

Category

Ingredients

 1 tbsp Olive Oil
 1 lb beef tenderloin cut into 1 inch cubes
 ¾ lb fresh mushroomsminced
 2 sprigs fresh thyme
 ¼ cup White Wine
 ½ cup Cream
 salt and pepper to taste
 1 lb puff pastry, thawed
 2 EgssBeaten
 ¼ cup Water

Directions

1

Preheat oven to 350°
In a 5 qt sauté pan heat the oil over medium heat. Lightly sear the beef cubes until they are nicely browned on all sides.
Allow to cool. Sauté the mushrooms, shallots and thyme for 3 - 4 minutes. Deglaze the pan with the wine, reducing the liquid
until almost dry. Add the cream and reduce by half. Season the mushrooms mixture with salt and pepper to taste and allow
to cool.
Place a sheet of puff pastry on a floured work surface. Combine egg and water to create an egg wash. Brush the egg wash
over the puff pastry. Evenly space the beef cubes across the puff pastry. Top each beef cube with a small amount of the
mushroom mixture. Place the remaining sheet of puff pastry over the beef cubes and press to seal around each mound of
beef. Using a small very sharp knife separate the beef Wellington neatly and evenly. Place on a parchment lined nonstick
jellyroll pan and bake until crisp (12 - 15 minutes).

2

TIP
Place the warm Wellingtons on a serving tray that has been scattered with fresh thyme. The thyme will give off a beautiful
aroma as the warm pastries are taken by your guests.

Mini Beef Wellington
IngredientsDirections