An appetizer or dinner, you can’t go wrong either way! These are so cute and delicious and a great option for hosting a dinner party!
Mini Beef Wellington
An appetizer or dinner, you can’t go wrong either way! These are so cute and delicious and a great option for hosting a dinner party!
Ingredients
- 1 ½ lbs Beef Tenderloin Cut into 6 pieces
- 14 oz Puff pastry
- 6 tsp Dijon mustard
- 6 slices Prosciutto
- Chives Chopped
- Salt To taste
- Pepper To taste
- 2 cloves Garlic
- Thyme
- Flaky sea salt Optional
Mushroom Duxelles
- ½ lb Mushrooms Minced
- ¼ cup Cognac
- 2 Heavy cream
- 1 tbs Butter
- 1 tbs Olive oil
- 1 Shallot Chopped
- 2 cloves Garlic Crushed (I used the ones from searing the steak)
- Salt To taste
- Pepper To taste
- Thyme
Instructions
- Pat dry, slice and season tenderloin with salt and pepper and sauté in olive oil on all sides, add butter, garlic and thyme and cook until desired doneness; note: steak will continue cooking in the puff pastry
- Process mushrooms in a food processor or finely chop by hand and start sautéing, once water has evaporated add olive oil, butter, shallots, garlic and thyme; season with salt and pepper; cook for a few minutes then add cognac and cook it down until the alcohol smell has disappeared; add in cream, stir and turn the burner off- at this point you should have a brown smooth consistency
- Brush tenderloin with Dijon mustard
- Roll puff pastry over a floured surface into 15×12 inch rectangle; slice into 6 rectangles as you leave some pastry to slice with the lattice and decorate each beef Wellington; 5. Add a prosciutto slice over each piece if pastry , spread a tbs of mushroom duxelles, add the filet and as you stretch and pinch the sides to close them up; add your decoration; brush egg wash and refrigerate for 10 mins
- Bake in a preheated oven at 400 f degrees until golden for about 25 mins
- Top with some chives, thyme and enjoy on its own or with your favorite sauce (I served them with some Bearnaise)
Tried this recipe?Let us know how it was!
