Making Mini Beef Wellington

 

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Beef: Season beef cubes with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear beef cubes on all sides (about 1 minute per side). Set aside to cool slightly, then brush each cube lightly with Dijon mustard.

3. Make the Mushroom Duxelles:

   • In the same skillet, add a little more olive oil if needed, then sauté shallots until translucent.
   • Add minced garlic and cook until fragrant.
   • Add mushrooms and thyme, cooking until the mushrooms have released their moisture and the mixture is dry. Season with salt and pepper to taste.

4. Assemble the Wellingtons:

   • Roll out puff pastry on a lightly floured surface, cutting it into squares large enough to cover each beef piece.
   • Spread a small amount of the mushroom mixture (duxelles) onto each pastry square.
   • Place a seared beef cube in the center, then fold the pastry over, sealing the edges tightly.

5. Brush and Bake:

   • Place each mini Wellington seam-side down on a parchment-lined baking sheet.
   • Brush the tops with egg wash.
   • Bake in the preheated oven for 12-15 minutes, or until the pastry is golden brown and puffy.

6. Serve: Allow to cool for a few minutes before serving. Enjoy these delicious bites!

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