Servings: 6 pieces
Calories: 320kcal
Equipment
- skillet
- oven
- Rolling Pin
- baking sheet
Ingredients
For the Beef Filling
- 1 pound Beef tenderloin a rich and flavorful cut
- 2 medium Shallots adds subtle sweetness and depth
- 8 ounces Cremini mushrooms provides earthy flavor
For the Pastry
- 1 sheet Puff pastry for the flaky texture
For Assembly
- 2 tablespoons Dijon mustard for added flavor
- 1 large Egg for egg wash
- to taste Salt essential seasoning
- to taste Pepper essential seasoning
Instructions
How to Make Mini Beef Wellingtons
- Preheat your oven to 400°F (200°C).
- Sauté shallots and mushrooms in a skillet over medium heat until soft; season with salt and pepper.
- Season your beef tenderloin with salt and pepper, then sear it in a hot skillet for about 2 minutes on each side. Let it rest before slicing into small, bite-sized pieces.
- Roll out the thawed puff pastry on a lightly floured surface and cut it into squares large enough to wrap around the filling. Spread a thin layer of Dijon mustard on each piece of beef.
- Add the mushroom mixture and beef pieces onto the pastry squares. Carefully fold the pastry over them and seal tightly.
- Brush each assembled Wellington with egg wash and bake in the oven for about 20-25 minutes until golden brown.
Notes
Best served warm, optionally with mustard for dipping.
Nutrition
Serving: 1piece | Calories: 320kcal | Carbohydrates: 20g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 80mg | Sodium: 400mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg
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