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Mini Beef Wellingtons


Preheat oven to 400 degrees

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  • 2 tbs olive oil
  • 2 lbs beef tenderloin, cut into 24-1" cubes
  • kosher salt and pepper
  • 10 oz cremini mushrooms
  • 1 lrg shallot, finely chopped
  • 2 sheets frozen puff pastry, thawed


Preparation time 25mins
Cooking time 70mins


Step 1

Heat oil in lrg skillet over med heat. Pat beef dry, season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 mins total. do not overcook. Transfer to plate to cool. Add mushrooms and cook until beginning to brown and release liquid, about 5 mins. Add shallots and continue cooking until mushroom mixture dries out. about 10 mins. Remove from heat and cool. Line a baking sheet with parchment paper. On a work surface, roll 1 sheet puff pastry to a 10x14" rectangle. Put tsp sized mounds mushrooms on pastry. Evenly spacing them in 4 rows of 3. Top mushrooms with a piece of beef. With a sharp knife cut the pastry into even squares around the meat. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece. then fold the ends over the top to make a packet. invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with remaining beef. Bake 20-25 mins. Remove from oven to serving platter and let cool 10 mins.

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