Mini Beef Wellingtons Recipes

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MINI BEEF WELLINGTONS

If you're not freezing the Wellingtons, chill them at least 1 hour (or overnight), then bake about 25 minutes for medium-rare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h5m

Yield Makes 8

Number Of Ingredients 7



Mini Beef Wellingtons image

Steps:

  • Season beef with salt and pepper. Heat 1 tablespoon oil in a heavy skillet over high heat. Add half of beef; cook, turning, until browned all over, 2 to 3 minutes side. Transfer to a cutting board; repeat with second half. Let cool, 40 minutes. Cut each half into 4 equal pieces.
  • Roll out 1 sheet of puff pastry to a little larger than 16 by 12 inches. Trim edges; cut into four 8-by-6-inch squares. Place one piece of beef, cut-side down, on a pastry square; top with 2 tablespoons mousse, spreading evenly. Lightly beat 1 egg, then brush over edges of pastry, fold up corners to enclose filling, and gently press to seal. Repeat with remaining pastry, beef, and mousse. Arrange Wellingtons, seam-side up, on parchment-lined baking sheet; wrap well in plastic and then foil. Freeze up to 2 weeks.
  • Preheat oven to 425 degrees. Lightly beat remaining egg, then brush over frozen Wellingtons. Divide between 2 parchment-lined baking sheets. Bake about 35 minutes for medium-rare. Remove Wellingtons from baking sheet and let rest 10 minutes before serving with mushrooms.

1 beef tenderloin (5 pounds), trimmed and halved crosswise
Coarse salt and freshly ground pepper
2 tablespoons safflower oil
2 packages (12 ounces each) all-butter puff pastry, such as Dufours
8 ounces mousse pate, such as D'Artagnan mousse de foie de canard
2 large eggs
Sauteed Mushrooms with Cognac, for serving

INDIVIDUAL BEEF WELLINGTONS

A savory mushroom-wine sauce is draped over golden pastry. This elegant entree is perfect to present to guests on Christmas. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10



Individual Beef Wellingtons image

Steps:

  • Preheat oven to 400°. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry. , Place in a greased 15x10x1-in. baking pan. Brush with egg. Bake at 400° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.

Nutrition Facts : Fat 64 g fat (21 g saturated fat), Cholesterol 201 mg cholesterol, Sodium 928 mg sodium, Carbohydrate 75 g carbohydrate, Fiber 10 g fiber, Protein 59 g protein.

6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
4 tablespoons butter, divided
3 sheets frozen puff pastry, thawed
1 large egg, lightly beaten
1/2 pound sliced fresh mushrooms
1/4 cup chopped shallots
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed beef consomme, undiluted
3 tablespoons port wine
2 teaspoons minced fresh thyme

MINI BEEF WELLINGTONS

Provided by Stuart O'Keeffe

Categories     appetizer

Time 1h10m

Yield 16 servings

Number Of Ingredients 13



Mini Beef Wellingtons image

Steps:

  • Heat the butter in a medium skillet over medium heat. Add the mushrooms and thyme and cook, stirring occasionally, until all the moisture has evaporated from the mushrooms, 12 to 15 minutes (make sure to cook out all the moisture or your pastry will not become crisp). Add the sherry vinegar and cook 1 more minute. Season with the kosher salt and pepper and let cool completely.
  • Lay out a few sheets of paper towels and pat dry the filet cubes. Heat the olive oil in a large cast-iron pan over high heat. In batches if necessary, sear all sides of the meat cubes, about 45 seconds per side. Remove from the pan and let rest until cool, then brush on all sides with the Dijon mustard.
  • On a baking sheet, lay out a half slice of prosciutto and spread with a thin layer of the mushroom mixture. Place a filet cube in the center and wrap the prosciutto around it. Repeat with the remaining prosciutto, mushroom mixture and filet cubes. Wrap the baking sheet with plastic wrap and pop it in the freezer for 15 minutes.
  • Preheat the oven to 400 degrees F. Line a second baking sheet with parchment paper.
  • Cut sixteen 2-inch squares from the pastry. Put a prosciutto-wrapped filet cube in the middle of each puff pastry square. Bring the corners together and seal, using water if necessary to get the pastry to stick together.
  • Place the Wellingtons seam-side down on the lined baking sheet. Beat the egg with 1 teaspoon water, then brush the pastry with the egg wash. Sprinkle with some sea salt. Bake until golden, about 5 minutes.

2 tablespoons unsalted butter
1 pound button mushrooms, finely chopped
1 teaspoon fresh thyme leaves (from about 2 sprigs)
1 tablespoon sherry vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Two 8-ounce beef filets, each cut into 8 cubes (16 cubes total)
1 tablespoon olive oil
2 tablespoons Dijon mustard
8 thin slices prosciutto, halved crosswise
1 sheet frozen puff pastry, thawed
1 large egg yolk, lightly beaten
Sea salt, for sprinkling

MINI BEEF WELLINGTONS

Provided by Claire Robinson

Categories     appetizer

Time 1h10m

Yield 24 pieces

Number Of Ingredients 6



Mini Beef Wellingtons image

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.

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)

MINI BEEF WELLINGTON BITES

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 1h40m

Yield 20 pieces

Number Of Ingredients 22



Mini Beef Wellington Bites image

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.

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

MINI BEEF WELLINGTONS

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h5m

Yield 12 servings

Number Of Ingredients 14



Mini Beef Wellingtons image

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.

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

MINI-BEEF WELLINGTONS

A very classy, elegant presentation for a special romantic dinner or holiday occasion. I found this in a magazine years ago and it has become a favorite in our home especially for celebrating!!

Provided by Judith N.

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9



Mini-Beef Wellingtons image

Steps:

  • Preheat oven to 425 degrees.
  • In large skillet, heat olive oil over medium high heat until hot.
  • Add mushrooms; cook and stir until tender.
  • Add wine; cook 2-3 minutes or until liquid is evaporated.
  • Stir in green onions, thyme, 1/4 tsp.
  • salt, and 1/8 tsp.
  • pepper.
  • Remove from skillet; cool throughly.
  • Heat same skillet over medium high heat until hot.
  • Place steaks in skillet; cook 3 minutes; turning once.
  • Steaks should be partially cooked; do not overcook.
  • Season with salt and pepper to taste.
  • On flat surface, layer phyllo dough, spraying each layer with vegetable cooking spray.
  • Cut stacked layers lengthwise in half and crosswise to make 4 equal portions.
  • Place about 2 Tbls.
  • of mushroom mixture in center of each portion; spread mixture to diameter of each steak.
  • Place steaks on mushroom mixture.
  • Bring together all 4 corners of phyllo dough; twist tightly to close.
  • Lightly spray each with cooking spray; place on greased baking sheet.
  • Immediately bake 9-10 minutes or until golden brown.
  • Let stand 5 minutes.
  • Serve immediately.

Nutrition Facts : Calories 128.3, Fat 4.2, SaturatedFat 0.8, Sodium 141.7, Carbohydrate 17.5, Fiber 1.2, Sugar 1.2, Protein 3.9

4 small beef tenderloin steaks, cut 1 inch thick (3-4 oz. ea.)
2 teaspoons olive oil
1/2 lb mushroom, finely chopped
3 tablespoons red wine
3 tablespoons finely chopped green onions
1/4 teaspoon dried thyme leaves
salt and pepper
6 phyllo pastry sheets, defrosted
vegetable oil cooking spray

MINI BEEF WELLINGTONS

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



Mini Beef Wellingtons image

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.

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)

MINI BEEF WELLINGTONS WITH RED WINE SAUCE

This recipe was given to me by a dear friend. It's perfect for a special occasion, and is as good as you'll get from any restaurant. The filets are topped with a mixture of liver pate (pate de foie gras) and mushrooms and wrapped with puff pastry and served with a red wine sauce!

Provided by MSVIC04

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h15m

Yield 6

Number Of Ingredients 16



Mini Beef Wellingtons with Red Wine Sauce image

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.

Nutrition Facts : Calories 1026.6 calories, Carbohydrate 42.1 g, Cholesterol 211.7 mg, Fat 65.2 g, Fiber 1.6 g, Protein 59.9 g, SaturatedFat 21.9 g, Sodium 693.3 mg, Sugar 1.2 g

2 tablespoons vegetable oil
salt and pepper to taste
6 (6 ounce) beef tenderloin filets
1 cup chopped fresh mushrooms
¼ cup red wine
1 cup beef consomme
1 (3 ounce) jar foie gras pate
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, beaten
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons chopped green onion
1 cup beef consomme
½ cup red wine
2 tablespoons butter
2 tablespoons chopped fresh parsley

MINI BEEF WELLINGTONS RECIPE - (4/5)

Provided by KrissyW330

Number Of Ingredients 7



Mini Beef Wellingtons Recipe - (4/5) image

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.

2 tablespoons olive oil
2 pounds beef tenderloin, cut into 24 (1-inch) cubes
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

MINI BEEF WELLINGTONS

Tasty little cubes of beef tenderloin topped with Boursin cheese, wrapped in puff pastry and baked until puffed and golden brown.

Provided by LtlPhyl 2

Categories     Steak

Time 25m

Yield 4 dozen

Number Of Ingredients 5



Mini Beef Wellingtons image

Steps:

  • Preheat the oven to 400 degrees F.
  • On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7-1/2 by 15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1-1/2 -inch squares.
  • Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week.
  • Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.

Nutrition Facts : Calories 456.6, Fat 31.6, SaturatedFat 9.7, Cholesterol 101.6, Sodium 174.5, Carbohydrate 22.5, Fiber 0.7, Sugar 0.5, Protein 19.5

7 ounces frozen puff pastry, preferably all butter, thawed
1/3 cup boursin cheese, at room temperature (about 2-1/2 ounces)
1/2 lb beef tenderloin, trimmed, cut into 1/2 -inch cubes
salt & freshly ground black pepper, to taste
1 large egg, lightly beaten

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