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Mini Beef Wellingtons

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  • Author: Lily Carter
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6 servings 1x
  • Category: Appetizers
  • Method: Baking
  • Cuisine: European

Description

These Mini Beef Wellingtons are a delicious and elegant appetizer featuring tender beef medallions wrapped in flavorful mushroom duxelles and flaky puff pastry. Perfect for a special occasion or holiday gathering.


Ingredients

Units Scale

Mini Wellingtons:

  • 6 beef tenderloin medallions (about 23 oz each, 1-inch thick)
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Mushroom Duxelles:

  • 2 cups cremini mushrooms, finely chopped
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme leaves
  • 1/4 cup dry white wine
  • Salt and pepper to taste

Additional Components:

  • 1 sheet puff pastry, thawed
  • 6 slices prosciutto
  • 1 egg, beaten (for egg wash)
  • Flour (for dusting)

Instructions

  1. Prepare the Mushroom Duxelles: In a skillet, sauté mushrooms, shallot, and garlic in butter until softened. Add thyme, wine, salt, and pepper, then cook until liquid evaporates.
  2. Season the Beef: Rub medallions with oil, salt, and pepper. Sear in a hot skillet until browned. Let cool.
  3. Assemble the Mini Wellingtons: Wrap each medallion with prosciutto, mushroom duxelles, and puff pastry. Brush with egg wash, bake until golden.

Notes

  • For a more intense flavor, consider adding a splash of brandy to the mushroom duxelles.
  • Make sure to seal the puff pastry tightly to prevent leakage during baking.

Nutrition

  • Serving Size: 1 mini wellington
  • Calories: 280 kcal
  • Sugar: 1 g
  • Sodium: 320 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Protein: 14 g
  • Cholesterol: 45 mg