Mini Beef Wellington

Course: Appetizer

Cuisine: American, French

Keyword: individual beef wellington, mini beef wellington

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 259kcal

Author: Chef Jessica Anne

Mini Beef Wellington is one of the best party appetizers out there! Mini pieces of beef tenderloin seasoned with mushrooms, thyme, Dijon and bacon, all tucked into puff pastry and topped with a creamy mustard sauce.

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Equipment

Ingredients

Beef Wellingtons

cooking spray or vegetable shortening
1 shallot , roughly chopped
1 cup white mushrooms , roughly chopped
1 clove garlic , minced
1 tablespoon unsalted butter
1 teaspoon fresh thyme , leaves only
1 teaspoon Dijon mustard
2 sheets puff pastry , defrosted
6 ounces cream cheese , softened
1 1/2 cups beef , cut into 1-inch cubes
2 tablespoons bacon , cooked and crumbled

Cream Sauce

1/2 cup sour cream or plain Greek yogurt
1 tablespoon Dijon mustard

Garnish (optional)

Flakey sea salt
Freshly ground black pepper
Fresh parsley , chopped

Instructions

Mini Beef Wellingtons

Preheat the oven to 350°F. Grease 2 muffin tins with vegetable shortening or cooking spray. Set aside.
In a small food processor, pulse the shallot, mushrooms and garlic until finely minced and a paste forms.
Melt the butter over medium heat in a medium skillet, add the shallot mixture and saute until fragrant and fairly dry, approximately 5 minutes. Remove from the heat and stir in the Dijon mustard and fresh thyme. Set aside.
Unroll the thawed puff pastry onto a cutting board or clean work surface, cut each pieces into nine equal 3x3 inch squares. Press each square into the a muffin well, letting the corners flop over the side.
Equally divide the cream cheese between each cup, then the shallot mixture, beef chunks and finally the bacon crumbles.
Bake for 17-20 minutes or until the puff pastry edges are lightly browned.

Cream Sauce

While the wellingtons are cooking, stir together the sour cream or plain yogurt and mustard.
Top each cup approximately 1 1/2 teaspoons of mustard cream sauce.

Garnish (optional)

Finish by sprinkling with flakey sea salt, freshly ground black pepper and chopped parsley.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

To make beef specifically for this recipe, use our recipe for pan-seared steak and just make one!

Nutrition