Mini Beef Wellingtons
Try our easy, mini version of Beef Wellington. Mushrooms, onion and thyme paired with Beef Tenderloin and baked in pastry cups until golden and crisp. These bite-sized appetizers quickly come together and are perfect for entertaining.
Cook Time: 40 Minutes
Servings: 12
Ingredients: 10
Ingredients
Preparation
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Step 1
In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook 2 to 3 minutes until tender and all liquid is evaporated, stirring often. Stir in onion, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper; remove from heat and set aside.
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Step 2
Preheat oven to 425°F. Toss beef with remaining 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Step 3
Spray 24 mini-muffin cups with cooking spray. Unfold puff pastry on a lightly floured cutting board; cut each sheet into 12 (2-inch) squares. Place squares into mini-muffin cups. Brush dough with mustard, then place heaping teaspoon of mushroom mixture in center of dough. Top with steak piece.
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Step 4
Bake 10 to 12 minutes or until golden brown and instant-read thermometer inserted in center registers 135°F for medium rare; 150°F for medium. Let rest. Temperature will continue to rise to 145°F for medium rare and 160°F for medium.
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Step 5
Serve warm topped with horseradish sauce and parsley, if desired.
Cooking Tip: Not a fan of horseradish? Try this great recipe from Jessica Formicola at Savory Experiments
Nutrition Information
229 Calories
6g SAT FAT
9g PROTEIN
1.7 mg IRON
1.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 2 pieces: 229 Calories; 126 Calories from fat; 14g Total Fat (6 g Saturated Fat; 0.1 g Trans Fat; 0.8 g Polyunsaturated Fat; 2.4 g Monounsaturated Fat;) 23 mg Cholesterol; 421 mg Sodium; 14 g Total Carbohydrate; 1.3 g Dietary Fiber; 0.7 g Total Sugars; 9 g Protein; 1 g Added Sugars; 5.7 mg Calcium; 1.7 mg Iron; 171 mg Potassium; 0.06 mcg Vitamin D; 0.18 mg Riboflavin; 1.9 mg NE Niacin; 0.21 mg Vitamin B6; 1.12 mcg Vitamin B12; 87 mg Phosphorus; 1.3 mg Zinc; 9 mcg Selenium; 21.4 mg Choline.
This recipe is an excellent source of Vitamin B12; and a good source of Protein, Riboflavin, Niacin, Vitamin B6, Zinc, and Selenium.
The Essential Ingredients
- Beef Tenderloin Steaks: The name says it all – an incredibly tender cut of beef that is known for its mild flavor and buttery texture; most recognized as filet mignon. It’s also one of the leanest cuts of beef.
- Mushrooms: With so many varieties – button, cremini, shiitake – mushrooms are an incredibly versatile, edible fungi known for its earthy flavor. They are versatile and can easily be sautéed, roasted, or added as a flavor enhancer.
- Horseradish: This root vegetable is known for its sharp, spicy flavor – it’ll clear your sinuses! It adds a unique heat to any dish, mixes well into sour cream and pairs perfectly with beef.
- Dijon Mustard: Originating from the region of Dijon, France, this mustard is made from crushed mustard seeds, wine and seasonings. It’s pale and grayish in color and known for its pungent flavor.
- Puff Pastry: A light flaky pastry dough made by a lamination process – layering dough and butter to create layers seen in pastries like croissants. It can be used in both sweet and savory dishes. You can find this in the frozen section of the grocery store.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Is beef tenderloin the same as filet mignon?
No. The tenderloin refers to the whole long muscle. Filet mignon is the small, prized cut from that muscle, typically from the middle, narrower end.
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Is there another cut of beef I can use in this recipe?
Yes. Sirloin filet or strip steaks work great for this recipe. Although not as tender as tenderloin, they will have awesome beef flavor.
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Why should I brush the pastry with dijon mustard before baking?
Not only does the tanginess compliment the beef well, it also helps create a barrier, under the filling, to prevent a soggy pastry.
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Why do I need to cook the mushrooms until the liquid evaporates?
Mushrooms release liquid that could make the pastry soggy. Evaporating this liquid prevents this and allows for proper browning.
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