Mini Beef Wellington Portions
Mini Beef Wellington Portions
Mini Beef Wellington Portions are a delightful twist on the classic Beef Wellington. These bite-sized wonders combine juicy filet mignon, savory mushrooms, and prosciutto, all wrapped in a flaky puff pastry. Perfect for appetizers or special occasions, they are sure to impress both family and friends. Let’s dive into why you’ll want to make this dish and how to prepare it.
Why Make This Recipe
Making Mini Beef Wellington Portions adds elegance to any meal. They are perfect for holiday gatherings, parties, or just a fancy dinner at home. The rich flavors from the beef and mushrooms wrapped in pastry will wow your guests and leave them wanting more. Plus, being mini means you can enjoy them without feeling too full.
How to Make Mini Beef Wellington Portions
Follow these simple steps to create mouthwatering Mini Beef Wellington Portions that you’ll be proud to serve.
Ingredients:
- 2 (8-ounce) filet mignons
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 tablespoon canola oil
- 1 tablespoon Dijon mustard
- 4 tablespoons unsalted butter
- 1 medium shallot, finely diced
- 10 ounces baby bella (cremini mushrooms), finely diced
- 2 sprigs fresh thyme
- 2 tablespoons dry vermouth
- 4 slices prosciutto
- 1 large egg
- 1 sheet puff pastry, thawed
Directions:
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Prepare and sear the beef: Pat the filet mignon dry with a paper towel and season with salt and pepper. Heat a large cast iron pan over medium-high heat, add the oil, and heat through. Add the filets and sear until golden brown on all sides, about 2 minutes total.
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Add mustard and chill filets: Remove to a plate and set aside. Brush or spread the Dijon mustard over the filets and refrigerate until cool, about 15 minutes.
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Cook mushroom mixture: Return the pan to medium heat, add the butter, and allow to melt. Add the shallots, mushrooms, and thyme, stirring occasionally until the mushrooms reduce in size and are no longer watery, about 10 to 12 minutes. Add the vermouth and stir to combine. Continue to cook until the mushrooms are dry. Remove from heat and discard the thyme. Transfer to a bowl and refrigerate until cool.
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Wrap the beef in prosciutto: Stretch out 2 sheets of plastic wrap on a workspace. Lay out 2 slices of prosciutto on each so they are just overlapping. Spread the mushroom mixture over each. Top each with a piece of the filet mignon. Wrap the prosciutto around the beef and tightly wrap with the plastic wrap. Chill in the refrigerator for 1 hour and/or up to overnight.
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Prepare the puff pastry: Preheat the oven to 425°F (220°C). Cut the piece of puff pastry in half. Lightly dust a clean work surface and roll out the puff pastry just to remove the creases.
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Wrap the beef in puff pastry: Carefully unwrap the beef from the plastic wrap and place it in the center of each piece of puff pastry. Fold the puff pastry over the beef, pinching to seal it on all sides, trimming any excess puff pastry from the bottom. Place it seam side down on a parchment paper-lined baking sheet.
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Apply egg wash and bake: In a small bowl, whisk together the egg and 1 tablespoon water. Brush the puff pastry with the egg wash and use a sharp knife to cut a few slits in the top of the pastry. Bake until a thermometer inserted into the center reads 130°F (54°C), about 25 minutes for medium-rare. If needed, broil for a minute for color.
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Cool and serve: Let cool for 10 to 15 minutes at room temperature then cut in half and serve.
How to Serve Mini Beef Wellington Portions
Serve Mini Beef Wellington Portions warm, directly out of the oven, with a side of horseradish or a rich gravy for dipping. They can be enjoyed as appetizers or as a special main dish alongside your favorite sides.
How to Store Mini Beef Wellington Portions
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. For longer storage, wrap them tightly in foil or plastic wrap and freeze for up to 3 months. Reheat in the oven for the best flaky texture.
Tips to Make Mini Beef Wellington Portions
- Make sure the beef is well-chilled before wrapping it to prevent the pastry from becoming soggy.
- Use a sharp knife to cut the pastry for cleaner edges.
- Feel free to customize the mushroom mixture with herbs or even cheese for added flavor.
Variation
You can substitute the prosciutto with bacon for a different flavor. Alternatively, use chicken or a meat alternative for a different protein option.
FAQs
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Can I make these ahead of time?
Yes! You can prepare them up to the wrapping stage and refrigerate overnight or freeze them for longer storage. -
What should I serve with Mini Beef Wellington Portions?
They pair well with a light salad, roasted vegetables, or mashed potatoes. -
Can I use regular mushrooms instead of baby bella?
Absolutely! Any type of mushrooms will work, but baby bella adds a richer flavor.
Enjoy these delightful Mini Beef Wellington Portions at your next gathering! They’re a delicious way to elevate any occasion.
Mini Beef Wellington Portions
Ingredients
Main Ingredients
- 2 pieces filet mignons, (8-ounce) Juicy beef fillets
- as needed Kosher salt
- as needed Freshly ground black pepper
- 1 tablespoon canola oil For searing the beef
- 1 tablespoon Dijon mustard For brushing over the beef
- 4 tablespoons unsalted butter For cooking the mushroom mixture
- 1 medium shallot, finely diced
- 10 ounces baby bella (cremini mushrooms), finely diced For the mushroom filling
- 2 sprigs fresh thyme
- 2 tablespoons dry vermouth For flavoring the mushroom mixture
- 4 slices prosciutto For wrapping the beef
- 1 large egg For egg wash
- 1 sheet puff pastry, thawed For wrapping the beef
Instructions
Preparation
- Pat the filet mignon dry with a paper towel and season with salt and pepper.
- Heat a large cast iron pan over medium-high heat, add the oil, and heat through.
- Add the filets and sear until golden brown on all sides, about 2 minutes total.
- Remove filets to a plate and brush or spread the Dijon mustard over them. Refrigerate until cool, about 15 minutes.
Cooking the Mushroom Mixture
- Return the pan to medium heat, add the butter, and allow to melt.
- Add shallots, mushrooms, and thyme, stirring occasionally until the mushrooms reduce in size and are no longer watery, about 10 to 12 minutes.
- Add vermouth and stir to combine. Continue to cook until the mushrooms are dry. Remove from heat and discard thyme. Transfer to a bowl and refrigerate until cool.
Wrapping the Beef
- Lay out 2 slices of prosciutto on sheets of plastic wrap, overlapping them slightly.
- Spread the mushroom mixture over prosciutto, then top each with a piece of filet mignon.
- Wrap the prosciutto around the beef tightly, then wrap in plastic wrap. Chill in the refrigerator for 1 hour or overnight.
Baking
- Preheat the oven to 425°F (220°C). Cut puff pastry in half and roll out to remove creases.
- Unwrap beef from plastic wrap and place in the center of each piece of puff pastry. Fold puff pastry over the beef, pinching to seal on all sides.
- Place seam side down on a parchment-lined baking sheet. Whisk together egg and 1 tablespoon water for egg wash and brush over the pastry, cutting slits on top.
- Bake until a thermometer reads 130°F (54°C), about 25 minutes for medium-rare. Broil for a minute if more color is needed.
Serving
- Let cool for 10 to 15 minutes at room temperature, then cut in half and serve.
