Best 11 Mini Beef Wellingtons With Mushrooms And Gorgonzola Recipes

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Indulge in a culinary masterpiece with our exquisite Mini Beef Wellingtons, a delightful appetizer or main course that promises an explosion of flavors. These bite-sized pastries are meticulously crafted with tenderloin steak wrapped in a layer of savory mushrooms and creamy Gorgonzola cheese, all enveloped in a flaky puff pastry crust. Each Wellington is individually wrapped for a perfectly golden crust and baked to perfection, delivering a symphony of textures and tastes. This recipe also includes a tantalizing Mushroom Duxelles and Gorgonzola Cream Sauce, adding an extra layer of richness and complexity. Whether you're hosting a sophisticated party or seeking an impressive dish for a special occasion, these Mini Beef Wellingtons are guaranteed to impress and delight your guests.

Check out the recipes below so you can choose the best recipe for yourself!

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

Provided by Claire Robinson

Categories     appetizer

Time 1h10m

Yield 24 pieces

Number Of Ingredients 6

2 tablespoons olive oil
2 pounds beef tenderloin, cut into 24 (1-inch) cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed (recommended: Dufour)

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 MUSHROOMS & GORGONZOLA



Mini Beef Wellingtons with Mushrooms & Gorgonzola image

Golden puff pastry encases a tender filet mignon, together with a savory mushroom-shallot mixture and a touch of Gorgonzola cheese to make an elegant and appetizing main dish.

Time 3h40m

Yield Serves: 8

Number Of Ingredients 11

3 pounds beef tenderloin steak(8 filet mignons each 1/2 inch thick)
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
8 ounces mushrooms, thinly sliced (about 3 cups)
2 tablespoons finely chopped shallot
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
1/2 cup crumbled gorgonzola cheese
1 egg, beaten

Steps:

  • Line a baking sheet with parchment paper. Season the beef with 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 and season with black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.
  • Sprinkle the work surface with the flour. Unfold the pastry sheets on the 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 evenly 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 pastry-wrapped beef seam-side down on the prepared baking sheet. Cover and refrigerate the pastry-wrapped beef and the remaining egg for 1 hour or overnight.
  • Heat the oven to 425°F. Brush the pastry-wrapped beef with the remaining egg. Bake for 20 minutes or until the pastry is golden brown and the temperature of the beef is 117°F. Serve immediately.
  • Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

MINI BEEF WELLINGTON BITES



Mini Beef Wellington Bites image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 1h40m

Yield 20 pieces

Number Of Ingredients 22

8 ounces white button mushrooms, stem ends trimmed, long stems separated from caps
1 clove garlic, roughly chopped
1 shallot, roughly chopped
1 teaspoon fresh thyme leaves
2 tablespoons unsalted butter
1 tablespoon sherry
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1 large egg, beaten
4 ounces thinly sliced prosciutto, cut into 3-inch squares
1 tablespoon vegetable oil
12 to 16 ounces beef tenderloin, cut into twenty 1-inch cubes
2 teaspoons Dijon mustard
Creamy Horseradish Sauce, recipe follows
3 tablespoons finely chopped fresh chives
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup prepared horseradish
2 teaspoons honey
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • To the bowl of a food processor, add the mushrooms, garlic, shallots and thyme. Pulse until finely chopped.
  • To make the duxelles, in a large skillet over medium heat, melt the butter. Add the mushroom mixture and sherry and cook, stirring occasionally, until the liquid released from the mushrooms has mostly evaporated, 7 to 8 minutes. Season with salt and pepper, then transfer to a sheet pan or large bowl. Refrigerate until cool.
  • On a lightly floured surface, roll the pastry sheet into a 10- by-12-inch rectangle. Cut into twenty 2 1/2-inch squares. Place the squares on the prepared baking sheet about an inch apart. Prick each square all over with a fork (leaving about a half inch from each edge untouched).
  • In a small bowl, beat the egg and 1 tablespoon water together. Use a pastry brush to brush the top of each square of pastry with the egg wash. To each square, add one piece of prosciutto, then gently press 1 heaping teaspoon of the duxelles into the center. Bake until the puff pastry is golden brown, about 15 minutes.
  • Heat the oil in a medium skillet over high heat. Sprinkle the beef cubes with a large pinch of salt and a few grinds of black pepper and toss with the mustard. Add to the skillet and cook until browned all over, 4 to 5 minutes.
  • Transfer the pastries to a platter, then add one piece of beef to the center of each pastry, gently pressing down to nestle the beef into the pastry. Drizzle with the Horseradish Sauce, then garnish with the chives.
  • In a medium bowl, mix together the mayo, sour cream, horseradish, honey and mustard. Taste and season with salt and pepper.

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h5m

Yield 12 servings

Number Of Ingredients 14

1 tablespoon salted butter
1 tablespoon olive oil
1 1/2 pounds beef filet, cut into 12 equal chunks
Kosher salt and freshly ground black pepper
1 medium onion, diced finely
1 tablespoon fresh thyme, minced
6 ounces cremini mushrooms, stems removed
1 tablespoon Dijon mustard
One 10-by-15-inch sheet frozen puff pastry, such as Pepperidge Farm, thawed
All-purpose flour, for dusting
1 large egg yolk, beaten
2 tablespoons sea salt flakes
Chopped fresh parsley, for garnish
Bottled horseradish sauce, for serving

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 MUSHROOMS & GORGONZOLA



Mini Beef Wellingtons with Mushrooms & Gorgonzola image

Yield 8

Number Of Ingredients 11

3 pounds beef tenderloin steak(8 filet mignons each 1/2 inch thick)
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
8 ounces mushrooms, thinly sliced (about 3 cups)
2 tablespoons finely chopped shallot
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
1/2 cup crumbled gorgonzola cheese
1 egg, beaten

Steps:

  • Line a baking sheet with parchment paper. Season the beef with 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 and season with black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.Sprinkle the work surface with the flour. Unfold the pastry sheets on the 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 evenly 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 pastry-wrapped beef seam-side down on the prepared baking sheet. Cover and refrigerate the pastry-wrapped beef and the remaining egg for 1 hour or overnight.Heat the oven to 425°F. Brush the pastry-wrapped beef with the remaining egg. Bake for 20 minutes or until the pastry is golden brown and the temperature of the beef is 117°F. Serve immediately. Tips Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

MINI BEEF WELLINGTONS WITH MUSHROOMS AND GORGONZOLA



Mini Beef Wellingtons With Mushrooms and Gorgonzola image

Make and share this Mini Beef Wellingtons With Mushrooms and Gorgonzola recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 11

8 (6 ounce) center-cut filet mignon (about 1 1/2 inches thick)
salt
pepper
2 tablespoons vegetable oil
8 large mushrooms
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
4 garlic cloves, minced
2 large eggs, lightly beaten
2 sheets frozen puff pastry, thawed for 30 minutes
1/2 cup crumbled 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.

BEEF WELLINGTONS WITH GORGONZOLA



Beef Wellingtons with Gorgonzola image

Categories     Herb     Valentine's Day     Blue Cheese     Beef Tenderloin     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 4

Number Of Ingredients 11

four 1 1/2-inch-thick center-cut filets mignons (about 6 ounces each)
4 large mushrooms (about 1/4 pound total)
1 tablespoon unsalted butter
1 tablespoon finely chopped shallot
1 tablespoon minced garlic
1 large egg
1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry), thawed
4 tablespoons Gorgonzola cheese (about 2 1/2 ounces)
For sauce
1 cup veal or beef demiglace
2 tablespoons Sercial Madeira

Steps:

  • Preheat oven to 425°F.
  • Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, 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 moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
  • On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
  • Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with 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 filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 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°F.
  • Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
  • Make sauce while beef Wellingtons are baking:
  • In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
  • Serve beef Wellingtons with sauce.

MINI BEEF WELLINGTONS WITH MOREL MUSHROOMS, SHERRY AND THYME



Mini Beef Wellingtons with Morel Mushrooms, Sherry and Thyme image

Provided by Lorraine Pascale

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

One 17.3-ounce package frozen puff pastry, thawed
All-purpose flour, for dusting
1 ounce dried morels or porcini mushrooms
2 tablespoons vegetable oil, for cooking
Kosher salt
Freshly ground black pepper
Four 6-ounce pieces beef tenderloin
4 small shallots, peeled and finely chopped
2 tablespoons unsalted butter
1 pound fresh chestnut or crimini mushrooms, cleaned and finely chopped
1/4 cup medium-sweet sherry, optional
1 bunch thyme, leaves only
1 large egg, lightly beaten
1 cup heavy cream

Steps:

  • Roll out the puff pastry on a well-floured work surface until about 14-inches square and 1/8-inch thick. Trim the edges, if necessary, and cut the puff pastry into 4 squares. You may need to roll the puff pastry larger or smaller depending on the size of the meat. Put them in a single layer onto one or two baking sheets and into the refrigerator to firm up.
  • Rinse the dried mushrooms in cold water, put them into a small bowl and cover them with hot water. Let soak for 20 minutes.
  • Heat 2 tablespoons oil in a medium skillet over medium-high heat. When the pan is very hot, season the meat with salt and pepper and sear on each side for 1 minute per side. Set aside.
  • Turn the heat down to medium, add the shallots to the pan and cook until they are soft, 4 to 5 minutes. Add the butter and fresh mushrooms and cook for another 2 to 3 minutes. Drain the dried mushrooms and chop them finely. Add them to the pan along with the sherry, if using. Turn the heat up a bit and cook until the mushrooms are almost dry, 3 to 4 minutes. Add the thyme and season with salt and pepper. Cook for 1 more minute, take the pan off the heat and set aside.
  • Preheat the oven to 400 degrees F.
  • Remove the pastry from the refrigerator. Put a large tablespoon of the mushroom mixture in the center of a pastry square and spread it out to the same size as the meat. Place a piece of tenderloin on top and brush some egg wash around the edges of the pastry. Fold up the corners and sides of the pastry so they meet and overlap slightly in the middle. Turn it over so the seams are down and shape it into a neat package with your hands. Repeat with the other three squares. If the pastry has gotten soft, put the packages back in the refrigerator for 5 to 10 minutes to firm up. This will make sure the pastry does not just melt into a gooey mess in the oven before it has a chance to puff up. Save the remaining mushroom mixture for the sauce.
  • When you are ready to bake, cut a design into the top of each package with a paring knife. Brush them all over with egg wash. Bake for 14 minutes for medium rare or adjust the time shorter or longer according to how you like your meat cooked.
  • While the Wellingtons are baking, reheat the mushroom mixture. Add the cream and cook on high for 2 minutes. Taste and adjust the seasoning. Remove from the heat, cover and keep warm.
  • When the Wellingtons are ready, remove them from the oven and serve with the sauce and a big glass of hearty red wine.

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

I am posting this recipe in honor of one of my favorite Uncles, Edward. I snuck some leftovers from out of the fridge while on a family vacation. I must have almost wore out the hinges on the refrigerator with the amount of times I opened and shut the fridge door taking spoonfuls of the flaky crust and tender beef. I went years and years without ever having another bite of anything quite like it. My Uncle Ed is still one of my favorites and so is his beef wellington. I'm hoping this one will do in a pinch. From Claire Robinson

Provided by cookiedog

Categories     High Protein

Time 45m

Yield 24 pieces

Number Of Ingredients 6

2 tablespoons olive oil
2 lbs beef tenderloin, cut into 24 (1-inch)
kosher salt & freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed (recommended -- Dufour)

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.

BEEF WELLINGTONS WITH GORGONZOLA



Beef Wellingtons With Gorgonzola image

This is a modified Gourmet recipe. I changed the filling amounts and switched up the sauce. This is wonderful for a dinner party as it's all prep work...you're not stuck in the kitchen while the party is heating up!

Provided by greysangel

Categories     Roast Beef

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 17

4 (6 ounce) center-cut filet mignon (about 1.5 inch thick each)
8 large cremini mushrooms (about 1/2 pound total)
1 tablespoon unsalted butter
2 tablespoons finely chopped shallots
2 tablespoons minced garlic
1 large egg
1 puff pastry sheet, thawed (from a 17 1/4-ounce package frozen puff pastry)
4 tablespoons gorgonzola (about 2 1/2 ounces)
1 tablespoon butter or 1 tablespoon margarine, divided
1/3 cup finely chopped shallot
1/2 lb fresh cremini mushroom, stems removed
1 1/2 cups cabernet sauvignon wine or 1 1/2 cups dry red wine, divided
1 (10 1/2 ounce) can beef consomme, undiluted, divided
1 tablespoon low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon dried thyme
fresh thyme sprig (optional)

Steps:

  • For Wellingtons:.
  • Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, 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 moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
  • On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
  • Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with 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 filet to enclose completely.
  • Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 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°F.
  • Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
  • For Sauce:.
  • Melt 1-1/2 teaspoons butter in a nonstick skillet over medium heat. Add.
  • shallots and mushrooms; saute for 4 minutes. Add 1 cup wine and 3/4 cup.
  • consomme; cook for 5 minutes, stirring frequently. Remove the mushrooms.
  • with a slotted spoon; place in a bowl. Increase heat to high; cook wine.
  • mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in.
  • bowl; set aside. Wipe pan with a paper towel.
  • Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining.
  • consomme to skillet; scrape skillet to loosen browned bits. Bring to a.
  • boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried.
  • thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve.
  • sauce with steaks. Garnish with thyme sprigs, if desired.

MINI BEEF WELLINGTONS WITH GORGONZOLA



MINI BEEF WELLINGTONS WITH GORGONZOLA image

Categories     Beef

Yield servings

Number Of Ingredients 10

8- 1 1/2 inch thick 6 oz center cut filet mignons
2 T vegetable oil
8 large mushrooms
2 T unsalted butter
2 T finely chopped shallot
2 T minced garlic
salt and pepper
2 large eggs
2 puff pastry sheets, thawed
1/2 cup Gorgonzola (about 5 oz)

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

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
  • Use Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, high-quality ingredients whenever possible.
  • Don't Overcook the Beef: Beef Wellington is best when the beef is cooked to medium-rare. Overcooking will make the beef tough and dry.
  • Chill the Beef Wellington Before Baking: Chilling the Beef Wellington before baking will help it hold its shape and make it easier to cut.
  • Use a Sharp Knife: When slicing the Beef Wellington, use a sharp knife to get clean, even slices.

Conclusion:

Mini Beef Wellingtons with Mushrooms and Gorgonzola are a delicious and impressive dish that is perfect for a special occasion. With a crispy puff pastry exterior and a tender, flavorful beef filling, these individual Beef Wellingtons are sure to be a hit. So next time you're looking for a special dish to serve your guests, give these Mini Beef Wellingtons a try. They're sure to impress!

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