What cut of meat is Beef Wellington?

For the mini beef wellington, you're going to need tenderloin. This cut is perfect! It's the most tender cut of beef, making it ideal for our recipe. But remember, quality matters. So, choose a fresh and high-quality tenderloin. It makes your dish even more delicious. Trust me, your taste buds will thank you!

How to avoid a soggy bottom on Beef Wellington?

No one likes a soggy bottom, right? Here's a neat trick. First, ensure your mushrooms are finely chopped and cooked until they're dry. This prevents extra moisture. Then, use a slotted spoon to remove them. This helps to avoid a soggy pastry. So, next time you make mini beef wellington, remember this tip. You'll get a perfectly crisp bottom every time!

What is the secret to a good Beef Wellington?

The secret to a fantastic mini beef wellington? It's all about balancing flavors. You want the rich beef, the robust mushroom, and the flaky pastry to work together. Also, don't rush the cooking process. It's like a dance, where each step is important. So, take your time and enjoy the process. You'll see, it will be worth it!

How to cook frozen mini beef wellingtons?

Got frozen mini beef wellingtons? Great! Preheat your oven to 200°C (or 400°F). Then place your wellingtons on a baking tray. Don't defrost them beforehand. Bake them for about 25-30 minutes, or until golden brown. Remember, ovens vary. So, keep an eye on them. Once done, let them rest for a few minutes. Then, enjoy your delicious mini beef wellingtons!

How to Make Mini Beef Wellington: A Show-Stopping Party Dish

Ingredients

Scale

For the Beef Wellington:

1.75 pounds (28 ounces) center-cut beef tenderloin

2 tablespoons grapeseed oil (or other high smoke point oil)

1 ½ teaspoons kosher salt

Ground black pepper, to taste

¼ cup Dijon mustard

4 ounces thinly sliced turkey or beef deli meat (as a prosciutto alternative)

14 ounces puff pastry (homemade or thawed from frozen)

1 large egg (for egg wash)

Flaky sea salt and fresh herbs (optional, for garnish)

For the Mushroom Duxelles:

2 tablespoons unsalted butter

16 ounces cremini mushrooms, finely chopped

1 large shallot, finely diced

Pinch of kosher salt

1 ½ teaspoons fresh thyme leaves

½ cup low-sodium chicken broth

Instructions

Prepare the Beef:
- Season the tenderloin with salt and pepper.
- Sear in hot grapeseed oil until all sides are browned. Let it cool completely.
Make the Mushroom Duxelles:
- Melt butter in a pan and sauté mushrooms and shallots.
- Add salt, thyme, and chicken broth. Cook until thick and spreadable. Let it cool.
Wrap the Beef:
- Spread Dijon mustard over the cooled beef.
- Wrap it in deli slices, then spread the mushroom duxelles over the meat.
Assemble with Puff Pastry:
- Roll out puff pastry and cut into portions.
- Place the beef in the center of each piece, wrap, and seal the edges.
Bake:
- Brush each Wellington with egg wash.
- Bake at 400°F (200°C) for 20–25 minutes, or until golden and flaky.
Serve:
- Garnish with flaky sea salt and fresh herbs. Serve warm with sides or dipping sauces.

Notes

Make Ahead: Assemble and freeze unbaked Wellingtons. Bake straight from frozen, adding 5–10 minutes to the cooking time.
Storage: Refrigerate for up to 3 days or freeze for up to 1 month. Reheat at a low temperature to maintain crispness.
Variations: Swap beef for chicken or salmon, or add caramelized onions or spinach to the duxelles for extra flavor.

Author: Anna Gomez
Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Appetizer/Main Dish
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 mini beef Wellington
Calories: 320 kcal
Sugar: 2g
Sodium: 420mg
Fat: 18g
Carbohydrates: 22g
Fiber: 1g
Protein: 18g
Cholesterol: 75mg

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