Description
Incredible Mini Beef Wellington Bites: perfectly seared beef and savory mushroom duxelles wrapped in flaky pastry and served with a creamy Gorgonzola sauce. A gourmet holiday appetizer.
Ingredients
Scale
- 3 tbsp butter
- 2 shallots, minced
- 8 oz crimini or button mushrooms
- 1 tsp fresh thyme (plus extra for garnish)
- 1/2 tbsp fresh parsley, minced
- 1/4 cup Beef or Mushroom Stock (Substitute for wine)
- 1/2 tsp Balsamic Vinegar (Optional, for tang) For the Beef:
- 6–8 oz beef tenderloin fillet
- Salt and pepper to taste For the Wellingtons:
- 1 pastry dough sheet (puff pastry or phyllo)
- 2 slices Smoked Turkey Breast (Substitute for Prosciutto)
- 1 tbsp Dijon mustard For the Sauce:
- 2 tbsp Gorgonzola cheese, crumbled
- 2 tbsp heavy cream
- 1 tbsp water For Assembly & Garnish:
- 1 egg, beaten (for egg wash)
- 1 tbsp water (for egg wash)
- Extra fresh thyme (for garnish)
Instructions
- Make the Mushroom Duxelles: Pulse mushrooms in a food processor until finely chopped. Sauté shallots in butter until soft. Add mushrooms and thyme, cooking until liquid evaporates. Deglaze with stock and vinegar and simmer until dry. Stir in parsley, season with salt and pepper, and let cool.
- Sear the Beef: Heat oil in a pan over high heat. Sear beef fillet on all sides until browned. Slice into 12 even pieces and season with salt and pepper.
- Assemble the Wellingtons: Roll out pastry dough and cut into 12 squares. Layer each square with Smoked Turkey Breast, mushroom duxelles, and a piece of beef. Brush beef with Dijon mustard and wrap pastry around it, sealing the edges.
- Bake: Brush each Wellington with egg wash and make small slits on top for ventilation. Chill for 10 minutes, then bake at 375°F (190°C) for 12 minutes or until golden brown.
- Make the Gorgonzola Cream Sauce: Blend Gorgonzola cheese, heavy cream, and water until smooth.
- Serve: Top each Wellington with a dollop of Gorgonzola sauce and garnish with fresh thyme.
Notes
- Duxelles Dryness: A completely dry duxelles is key to preventing a soggy pastry bottom. Make sure all the liquid has evaporated.
- Beef Searing: Sear the beef quickly on all sides to lock in moisture and create a savory crust, but keep the inside rare.
- Pastry Chilling: Chilling the assembled wellingtons before baking helps the pastry hold its shape and bake up flaky and golden.
- Sauce Consistency: The Gorgonzola sauce can be made a day ahead. If it thickens too much, whisk in a splash of milk or cream to thin it.
- Meat Substitute: Ensure your smoked turkey slices are very thin; this mimics the function and texture of prosciutto.
- Prep Time: 30-40 minutes
- Cook Time: 27 minutes (approximate)
- Category: Baking, Searing, Sautéing
- Method: Baking, Searing, Sautéing
- Cuisine: European
Nutrition
- Serving Size: 1 individual beef Wellington
- Calories: ~870 kcal
- Sugar: ~4 g
- Sodium: ~980 mg (varies with salt added and smoked turkey brand)
- Fat: ~63 g
- Saturated Fat: ~28 g
- Unsaturated Fat: ~33 g
- Trans Fat: ~0 g
- Carbohydrates: ~35 g
- Fiber: ~2 g
- Protein: ~42 g
- Cholesterol: ~280 mg
Keywords: Mini Beef Wellington Bites, Beef Wellington, Holiday Appetizer, Mushroom Duxelles, Puff Pastry, Gorgonzola Sauce, Smoked Turkey, Gourmet Appetizer, Elegant Appetizer, Decadent