MINI BEEF WELLINGTONS
I am posting this recipe in honor of one of my favorite Uncles, Edward. I snuck some leftovers from out of the fridge while on a family vacation. I must have almost wore out the hinges on the refrigerator with the amount of times I opened and shut the fridge door taking spoonfuls of the flaky crust and tender beef. I went years and years without ever having another bite of anything quite like it. My Uncle Ed is still one of my favorites and so is his beef wellington. I'm hoping this one will do in a pinch. From Claire Robinson
Provided by cookiedog
Categories High Protein
Time 45m
Yield 24 pieces
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
- Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
- Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. 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 the remaining beef, mushrooms, and pastry.
- Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.
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Chaudary hasnain
[email protected]I'm definitely going to try making these mini beef Wellingtons for my next party. They look so impressive and they sound delicious.
fleming ngambi
[email protected]These mini beef Wellingtons are so cute and delicious! I love that you can make them ahead of time and just pop them in the oven when you're ready to serve.
Ghadija Saba
[email protected]I'm not sure what I did wrong, but my mini beef Wellingtons turned out soggy. I think I might have used too much butter in the puff pastry.
Md Ahad Mondol
[email protected]These mini beef Wellingtons were the perfect appetizer for my holiday party. They were easy to make ahead of time and they were a big hit with my guests.
Sumayai Islam
[email protected]I'm not a big fan of mushrooms, so I omitted the mushroom duxelles from my mini beef Wellingtons. They were still delicious!
Jody Rinard
[email protected]I had a hard time finding puff pastry at my local grocery store. I ended up using a store-bought pie crust instead, and it worked out just fine.
Araya Gebrekiros
[email protected]These mini beef Wellingtons were a bit dry for my taste. I think I might try using a different cut of beef next time.
Kelly K
[email protected]I made these mini beef Wellingtons for my family and they were a huge success. The beef was cooked to perfection and the puff pastry was flaky and golden brown. I will definitely be making these again.
Nicholas Haro
[email protected]The mini beef Wellingtons were a bit more time-consuming to make than I expected, but they were definitely worth the effort. They were so delicious and everyone at my party loved them.
Pranaware Abby-gail
[email protected]I've made this recipe several times now and it always turns out perfectly. The instructions are clear and easy to follow, and the end result is always a beautiful and delicious dish.
Jayda yazid
[email protected]These mini beef Wellingtons were a hit at my last dinner party! The combination of flaky puff pastry, tender beef, and rich mushroom duxelles was simply divine. I highly recommend this recipe to anyone looking to impress their guests.