Best 10 Mini Beef Wellingtons Recipes

MINI BEEF WELLINGTONS

Steps:

• Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
• Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the steak chunks with salt and pepper. When the butter has melted and the oil is hot, add the steak chunks and sear them for about 45 seconds per side. (The steaks will only be partially cooked at this stage.) Remove and set aside to partially cool.
• Add the onion and thyme to the same skillet and stir. Allow to continue cooking while you place the mushrooms in a food processor and pulse until they are finely chopped. Add the mushrooms to the skillet and stir to combine. Cook, stirring, until the mushrooms are golden and the liquid has evaporated from the skillet, 8 to 10 minutes. Remove the skillet from the heat, then add the Dijon mustard and stir to combine.
• While the mushrooms are cooking, lay out the puff pastry on a lightly floured surface. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times.
• Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles and steak.
• Brush each bundle with the egg yolk and sprinkle with the sea salt. Bake until golden, 16 to 18 minutes. Allow to cool slightly. Garnish with the chopped parsley and serve with the horseradish sauce. Enjoy.

MINI BEEF WELLINGTONS WITH RED WINE SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.
• Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg.
• Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
• While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Stir in the green onions, and cook until tender, about 1 minute. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
• To serve, cut each Wellington in half and spoon some sauce onto the plate.

MINI BEEF WELLINGTONS

Steps:

• In a Dutch oven, brown roast on all sides in 4 tablespoons butter. Pour 1/2 cup broth and 1/2 cup wine over roast. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until tender. Remove roast and cool slightly; shred meat with two forks., In a small skillet, saute mushrooms in 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in parsley; set aside. , In a large saucepan, bring remaining broth and 1 tablespoon butter to a boil. Combine cornstarch and remaining wine until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meat, mushroom mixture, salt and pepper., Press each biscuit into a 4-in. circle. Place 2 tablespoons meat mixture on half of each circle. Bring edges of biscuit over mixture and pinch seam to seal. Place on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over appetizers.

MINI BEEF WELLINGTONS WITH MUSHROOMS AND GORGONZOLA

Steps:

• Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Line a baking sheet with parchment paper. Season the beef with the black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold.
• Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic. Season with the black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.
• Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all.
• Place 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.
• Place the Wellingtons seam-side down on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight.
• Heat the oven to 425 degrees F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117 degrees F. Serve immediately.

MINI BEEF WELLINGTONS WITH MUSHROOMS AND GORGONZOLA

Steps:

• Pat filets mignons dry and season with salt and pepper.
• Heat oil in a big skillet over med-high heat.
• Sear filets mignons on both sides; remove filets to a plate and loosely cover with plastic wrap; chill until cold, about 1 hour.
• Thinly slice mushrooms, and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over medium heat, stirring until mushrooms are lightly browned.
• Transfer mushroom mixture to a bowl to cool completely.
• In a small bowl lightly beat eggs with a fork to make an egg wash.
• On a lightly floured surface roll out pastry sheets into two 14-inch squares; trim edges to form two 13-inch squares; cut each square into 4 squares.
• Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture.
• Top mushroom mixture with filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them; seal seam with egg wash.
• Wrap remaining 2 corners of pastry over filet and seal in same manner; seal any gaps with egg wash and press pastry around filet to enclose completely.
• Arrange beef Wellington seam-side down on a baking pan lined with parchment paper; make 7 more beef Wellingtons in same manner.
• Chill remaining egg wash for brushing on pastry just before baking.
• Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
• Preheat oven to 425°; brush top and sides of beef Wellington with some remaining egg wash and bake 20-30 minutes, or until pastry is golden and the meat temperature is 117°; serve immediately.

MINI BEEF WELLINGTONS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
• Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
• Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
• Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

MINI BEEF WELLINGTONS WITH GORGONZOLA

Steps:

• Preheat oven to 425 degrees Pat filets dry and season with salt and pepper. Sear on both sides in saute pan with heated oil. chill filets, covered, until cold about 1 hour. Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, salt and pepper, to taste, over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat eggs to make an egg wash. On a lightly floured surface roll out puff pastry sheets into 2 (14 inch) squares. Trim edges to fory 2 (13 inch) squares and cut each square into 4 (6 1/2 inch) squares. Put 1 T Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture. Top mushroom mixtue iwth a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filets to enclose completely. Arrange beef Wellington, seam side down, in a non stick baking pan. Make 7 more beef Wellingtons in same manner. chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day. Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 to 30 minutes, or until pastry is golden and the meat temp is 117 degrees Sauce: 2 cup veal or beef demi glace 4 T Madeira Boil demi glace and Madeira 1 minute and keep warm. Serve over Wellingtons

MINI BEEF WELLINGTONS RECIPE - (4/5)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Pat beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; careful not overcook. Transfer to a plate to cool. Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool. Preheat to the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry. Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

MINI BEEF WELLINGTONS

Steps:

• DIRECTIONS Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on two sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool. Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool. Preheat to the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. On a work surface, roll one sheet of puff pastry to a 10-by-14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working one at a time, pull two opposite sides of pastry up over each beef piece then fold the ends over the top to make a packet. Invert and place the packets seam-side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms and pastry. Bake the Wellingtons until golden brown, 20-25 minutes. Cool at least 10 minutes before serving.

MINI BEEF WELLINGTONS

Steps:

• 1. Heat the oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total. Do not overcook. Transfer to a plate to cool.
• 2. Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
• 3. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
• 4. Bake the Wellingtons until goden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.