Description
Mini Individual Beef Wellingtons are elegant, bite-sized delights featuring tender beef and earthy mushrooms wrapped in flaky pastry. Perfect for gatherings or cozy evenings, they promise to impress.
Ingredients
Scale
- 1 pound beef tenderloin
- 8 ounces cremini or button mushrooms, finely chopped
- 4 ounces chicken liver pâté
- Salt and pepper to taste
- 1 sheet puff pastry (thawed)
- 1 egg (for egg wash)
- 1 tablespoon water
Instructions
- Preheat your oven to 400°F (200°C).
- Season the finely chopped mushrooms with salt and pepper.
- In a skillet over medium heat, add olive oil and sauté the mushrooms until golden brown, about 5-7 minutes. Allow to cool.
- Season the beef tenderloin with salt and pepper and sear in the same skillet until browned on all sides, approximately 2 minutes per side. Remove from heat and let rest.
- Roll out the thawed puff pastry into squares large enough to wrap each piece of beef.
- Spread a thin layer of pâté on each pastry square followed by some sautéed mushrooms.
- Place a piece of seared beef on top of the mushroom-pâté layer and wrap the pastry around it, sealing edges with egg wash.
- Brush each Wellington with more egg wash for a golden finish.
- Arrange on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
Nutrition
- Serving Size: 1 Wellington (120g)
- Calories: 270
- Sugar: 0g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 50mg
Keywords: - Let your beef cool before wrapping to prevent soggy pastry. - Feel free to substitute beef with lamb or plant-based protein for a twist. - Add herbs like thyme or rosemary to enhance flavor.