Mini Beef Wellington
User Reviews
3.9
Mini Beef Wellington
Description
This Mini Beef Wellington recipe builds upon traditional Wellington elements in portable muffin-sized portions. A blend of finely chopped mushrooms, shallots, garlic, and fresh thyme is sautéed until fragrant and dry, then mixed with Dijon mustard. Cubes of beef are placed in puff pastry squares lined in muffin tins along with softened cream cheese and crumbled cooked bacon. Baking crisps the pastry golden while cooking the beef to tender perfection. The accompanying cream sauce combines sour cream or Greek yogurt with Dijon mustard, providing a cool counterbalance to the warm, savory wellingtons.
The flavor profile is rich and meaty with aromatic herb and mushroom undertones. The creamy filling and bacon add savory depth, while the puff pastry shells offer crispness and flaky texture. These miniature servings make them suitable for appetizers or small bites at gatherings.
For best results, ensure the beef is cut into equal pieces for even cooking, and watch for lightly browned pastry edges to know when they are done. The cream sauce can be served on the side as a dip or dolloped atop each wellington.
Ingredients
Beef Wellingtons
- cooking spray or vegetable shortening
- 1 shallot , roughly chopped
- 1 cup white mushrooms , roughly chopped
- 1 clove garlic , minced
- 1 tablespoon butter unsalted
- 1 teaspoon thyme leaves only, fresh
- 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)
- sea salt flakey
- black pepper freshly ground
- parsley chopped, fresh
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.
Notes
- Use the pan-seared steak recipe for preparing beef cubes specifically suited for this dish.
- Greasing muffin tins with vegetable shortening or cooking spray prevents sticking and helps easy removal.
- Monitor pastry color for doneness; edges should be lightly golden.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.9
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