Mini Beef Wellingtons Recipe – glassika recipes

Hello, food enthusiasts! If you’re searching for an impressive appetizer or a decadent treat for your next gathering, look no further than Mini Beef Wellingtons. These bite-sized wonders combine tender beef, savory mushroom filling, and flaky pastry for a showstopping dish that’s surprisingly simple to make. Let’s explore how to create these elegant, flavorful treats that are perfect for any occasion.

Introduction

Mini Beef Wellingtons are a delightful twist on the classic Beef Wellington, a dish renowned for its luxurious combination of beef, mushrooms, and pastry. This miniature version is perfect for parties, holidays, or when you want to serve something extraordinary. With their beautiful golden crust, savory filling, and melt-in-your-mouth beef, these bite-sized appetizers are as delicious as they are beautiful to present. Whether you’re hosting a dinner party or simply elevating your family meal, these Mini Beef Wellingtons will leave everyone impressed.

Ingredients

To make these delectable Mini Beef Wellingtons, gather the following ingredients:

6-8 oz beef tenderloin fillet
3 tbsp butter
2 shallots, minced
8 oz crimini mushrooms (or button mushrooms)
1 tsp fresh thyme (plus extra for garnish)
1/2 tbsp fresh parsley, minced
1/4 cup Cabernet Sauvignon or Sherry wine
1 pastry dough sheet (puff pastry or phyllo)
2 slices prosciutto
1 tbsp Dijon mustard
2 tbsp Gorgonzola cheese (crumbled)
2 tbsp heavy cream
1 tbsp water (for egg wash)
1 egg (for egg wash)
Salt and pepper to taste

These ingredients come together to create layers of flavor, from the earthy mushrooms to the buttery pastry.

How to Make Mini Beef Wellingtons

Prepare the Mushroom Duxelles

Begin by making the mushroom duxelles, a flavorful mixture that will serve as the base for your Mini Beef Wellingtons. Pulse the mushrooms in a food processor until finely chopped. Heat the butter in a skillet over medium heat and sauté the minced shallots until soft and translucent. Add the chopped mushrooms and fresh thyme, cooking until the liquid has evaporated and the mixture is dry. Deglaze the pan with Cabernet Sauvignon or Sherry wine, simmering until the liquid is gone. Stir in the minced parsley and season with salt and pepper. Allow the mixture to cool completely.

Sear the Beef

Heat a skillet over high heat and add a drizzle of oil. Sear the beef tenderloin on all sides to create a caramelized crust. Be sure not to cook the beef fully; it should remain rare to ensure it stays tender during baking. Once seared, slice the beef into 12 even pieces and season them lightly with salt and pepper.

Assemble the Mini Wellingtons

Roll out the pastry dough and cut it into 12 squares, ensuring each piece is large enough to wrap around the beef. On each pastry square, layer a slice of prosciutto followed by a spoonful of the cooled mushroom duxelles. Place a slice of beef on top, then brush it lightly with Dijon mustard. Carefully wrap the pastry around the beef, sealing the edges tightly to prevent leaks. Pinch or fold the edges as needed to secure the package.

Bake the Wellingtons

Preheat your oven to 375°F (190°C). Place the wrapped Wellingtons seam-side down on a baking sheet lined with parchment paper. Brush each pastry with egg wash (a mixture of beaten egg and water) to create a glossy finish. Use a sharp knife to make small slits on the top of each Wellington to allow steam to escape. Chill the Wellingtons in the refrigerator for 10 minutes to firm up the pastry before baking. Bake for 12 minutes or until the pastries are golden brown and flaky.

Make the Gorgonzola Cream Sauce

While the Wellingtons bake, prepare a creamy Gorgonzola sauce for serving. Blend the Gorgonzola cheese, heavy cream, and water until smooth. Heat the mixture gently in a small saucepan over low heat, stirring until warm and creamy. This sauce adds a luxurious, tangy element that complements the rich flavors of the beef and mushrooms.

Serving Mini Beef Wellingtons

Remove the Wellingtons from the oven and let them cool for 5 minutes before serving. Arrange them on a platter and garnish with fresh thyme sprigs for an elegant presentation. Serve with a dollop of Gorgonzola cream sauce on top or on the side for dipping. These Mini Beef Wellingtons are best enjoyed warm when the pastry is crisp and the filling is bursting with flavor.

Cooking Tips for Success

Keep the Pastry Cold: Warm pastry can become sticky and difficult to work with. Keep the pastry sheet chilled until you’re ready to use it. If it becomes too soft, pop it back in the fridge for a few minutes.
Choose Quality Beef: Beef tenderloin is the best choice for this recipe due to its tenderness and rich flavor. Ensure it’s trimmed of any excess fat for the best results.
Deglaze for Flavor: Don’t skip deglazing the pan when making the mushroom duxelles. This step extracts the flavorful browned bits and infuses the mushrooms with depth.
Prevent Soggy Pastry: Be sure the mushroom mixture is dry before assembling the Wellingtons to avoid soggy pastry.
Customize the Sauce: Add a hint of garlic or cracked pepper to the Gorgonzola cream sauce for an extra kick of flavor.

Serving Suggestions

Pair these Mini Beef Wellingtons with a crisp green salad or roasted vegetables for a balanced meal. For a decadent holiday spread, serve alongside mashed potatoes or creamy polenta. A glass of Cabernet Sauvignon or Pinot Noir complements the rich flavors beautifully.

Nutritional Information

These Mini Beef Wellingtons are indulgent bites, offering a luxurious combination of protein, fats, and carbohydrates. Here’s a quick breakdown per serving:

Calories: 220
Protein: 12g
Carbohydrates: 14g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 310mg
Fiber: 1g
Sugar: 2g

The dish is perfect for special occasions, offering a balance of indulgence and elegance.

Storage and Leftovers

Refrigerate: Store any leftover Wellingtons in an airtight container in the refrigerator for up to 2 days. Keep the Gorgonzola cream sauce in a separate container.

Reheat: To reheat, place the Wellingtons in a preheated oven at 350°F for about 10 minutes or until warmed through. Avoid microwaving to maintain the crispiness of the pastry.

Frequently Asked Questions (FAQs)

Can I make Mini Beef Wellingtons ahead of time?
Yes! Assemble the Wellingtons and refrigerate them until ready to bake. Bake them fresh for the best results.

Can I use a different type of cheese for the sauce?
Absolutely. Blue cheese or Brie can be used as substitutes for Gorgonzola, offering a different flavor profile.

What if I don’t have prosciutto?
Thinly sliced ham or even bacon can be used as an alternative to prosciutto.

Can I freeze Mini Beef Wellingtons?
Yes, they can be frozen before baking. Wrap them individually in plastic wrap, then store them in an airtight container. Bake directly from frozen, adding a few extra minutes to the cooking time.

Conclusion

Mini Beef Wellingtons are an elegant, bite-sized version of a timeless classic. With tender beef, earthy mushrooms, and a flaky golden crust, these treats are sure to impress at any gathering. Whether served at a festive holiday feast or a fancy dinner party, these Mini Beef Wellingtons are a guaranteed hit. Try this recipe today and experience the perfect combination of sophistication and comfort.