AuthorKathleen GloverCategoryBeef, Main MealsDifficultyAdvancedMini beef wellingtons are individually-portioned beef wellington, made with fillet mignon. With some careful preparation, you can make this impressive meal to serve to guests or for your significant other for a special occasion. This dish is a a fun spin on a classic recipe that not only looks beautiful, but is also wonderfully tasty and juicy.
Inspired by Tip Hero
First, heat a pan over medium-high heat. Add vegetable oil and heat until it just starts to smoke. While the oil is heating, season the meat with a salt and pepper rub
Once the oil is hot, add the two fillets to the pan. Let them brown on both sides for 1-2 minutes each, making sure not to cook through, you're just looking for a nice sear. Remove the beef from the pan and set in the fridge to cool.
Turn the heat down and let the pan settle into a medium heat. Add mushrooms, onion and garlic to the pan. Saute the vegetables until the onions are transparent. At this point add sherry and thyme and cook until the sherry evaporates, leaving just the taste of sherry behind. Taste and season accordingly as you go.
Remove the pan from heat and refrigerate the filling until cool.
As the filling cools in the freezer, prepare the puff pastry by cutting it in half so you have two equally sized portions large enough to cover each piece of beef.
To assemble the beef wellingtons, put a fourth of the mushroom mixture in the middle of the piece of the puff pastry. Place one steak on top and then add a fourth more of the mushrooms. Repeat the process for the second beef wellington, using up all the leftover filling. Fold the puff pastry around the steak, tightly sealing all the edges so the juices don't escape.
Preheat the oven to 425 degrees F, and line a sheet pan with parchment paper. While the oven preheats, put the wrapped beef in the freezer. When the oven is preheated, remove the beef from the freezer and put it on the lined sheet pan. Then coat with egg wash and cut decorative slits in the top.
Bake in the oven for 25 minutes, or until the pastry is golden brown.
Ingredients
Directions
First, heat a pan over medium-high heat. Add vegetable oil and heat until it just starts to smoke. While the oil is heating, season the meat with a salt and pepper rub
Once the oil is hot, add the two fillets to the pan. Let them brown on both sides for 1-2 minutes each, making sure not to cook through, you're just looking for a nice sear. Remove the beef from the pan and set in the fridge to cool.
Turn the heat down and let the pan settle into a medium heat. Add mushrooms, onion and garlic to the pan. Saute the vegetables until the onions are transparent. At this point add sherry and thyme and cook until the sherry evaporates, leaving just the taste of sherry behind. Taste and season accordingly as you go.
Remove the pan from heat and refrigerate the filling until cool.
As the filling cools in the freezer, prepare the puff pastry by cutting it in half so you have two equally sized portions large enough to cover each piece of beef.
To assemble the beef wellingtons, put a fourth of the mushroom mixture in the middle of the piece of the puff pastry. Place one steak on top and then add a fourth more of the mushrooms. Repeat the process for the second beef wellington, using up all the leftover filling. Fold the puff pastry around the steak, tightly sealing all the edges so the juices don't escape.
Preheat the oven to 425 degrees F, and line a sheet pan with parchment paper. While the oven preheats, put the wrapped beef in the freezer. When the oven is preheated, remove the beef from the freezer and put it on the lined sheet pan. Then coat with egg wash and cut decorative slits in the top.
Bake in the oven for 25 minutes, or until the pastry is golden brown.