Mini Beef Wellington
This delightful twist on the classic Beef Wellington features tender, juicy beef nestled in a flaky, golden puff pastry shell. At just 200 calories per serving, it's a guilt-free indulgence.
Equipment
- Skillet
- Baking Sheet
- Oven
Ingredients
- 1 lb beef tenderloin, cut into 4 equal-sized portions
- 4 oz mushrooms, finely chopped
- 1 shallot, finely chopped
- 2 tbsp unsalted butter
- 1 tbsp brandy (optional)
- 1 sheet puff pastry, thawed if frozen
- 1 egg beaten with 1 tbsp water for egg wash
Instructions
- Preheat your oven to 400°F (200°C). In a skillet over medium-high heat, melt the butter. Add the chopped mushrooms and shallot and sauté until they're tender and the moisture has evaporated, about 5-7 minutes.
- Deglaze the pan with the brandy, if using, and cook for an additional minute. Allow the mushroom mixture to cool slightly.
- Place each portion of beef tenderloin on a sheet of puff pastry. Top each with a portion of the cooled mushroom mixture. Fold the puff pastry over the beef and crimp the edges to seal.
- Place the mini Beef Wellingtons seam-side down on a baking sheet. Brush the tops with the egg wash.
- Bake the mini Beef Wellingtons for 20-25 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness. Allow the Wellingtons to rest for 5 minutes before serving.
Notes
Make sure to sear the beef tenderloin before wrapping it in the pastry to guarantee a nice, caramelized crust. Chilling the wrapped Wellingtons in the refrigerator for 30 minutes before baking can help the pastry hold its shape better. Serve the mini Beef Wellingtons with a side of roasted vegetables or a simple salad for a complete and impressive meal.