Mini Beef Wellington

User Reviews

3.9

144 reviews
Good
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    45 mins

  • Servings

    18

  • Calories

    259 kcal

  • Course

    Appetizer

  • Cuisine

    French, American

Mini Beef Wellington

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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Ingredients

Servings

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 heets 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
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Instructions

Mini Beef Wellingtons

  1. Preheat the oven to 350°F. Grease 2 muffin tins with vegetable shortening or cooking spray. Set aside.
  2. In a small food processor, pulse the shallot, mushrooms and garlic until finely minced and a paste forms.
  3. 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.
  4. 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.
  5. Equally divide the cream cheese between each cup, then the shallot mixture, beef chunks and finally the bacon crumbles.
  6. Bake for 17-20 minutes or until the puff pastry edges are lightly browned.

Cream Sauce

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

Garnish (optional)

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

Notes

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

Nutrition Information

Show Details
Calories 259kcal (13%) Carbohydrates 14g (5%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.3g Cholesterol 29mg (10%) Sodium 136mg (6%) Potassium 116mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 193IU (4%) Vitamin C 1mg (1%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 18Serving

Amount Per Serving

Calories 259 kcal

% Daily Value*

Calories 259kcal 13%
Carbohydrates 14g 5%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.3g 15%
Cholesterol 29mg 10%
Sodium 136mg 6%
Potassium 116mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 193IU 4%
Vitamin C 1mg 1%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

3.9

144 reviews
Good

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