Optional Serving Elements
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Horseradish cream, red wine reduction, or thyme jus
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Fresh herb sprigs for garnish
🍳 Instructions
Step 1: Sear the Beef
Season the beef cubes with salt and pepper. Heat olive oil in a hot skillet over medium‑high heat. Sear the cubes for ~1 minute per side to brown—not to cook through. Remove and let rest.
Step 2: Make the Mushroom Duxelles
In the same skillet, reduce heat to medium. Add butter, then sauté the minced shallot until softened (~2 minutes). Add chopped mushrooms and thyme, cook until the moisture has evaporated and mixture becomes a paste (~5–7 minutes). Season lightly. Set aside to cool.
Step 3: Preheat Oven & Prepare Pastry
Preheat oven to 400 °F (≈ 200 °C). Line a baking sheet with parchment paper. On a lightly floured surface roll out the puff pastry to smooth it, then cut into 12 squares large enough to fully enclose each beef cube (about 3×3 inches).
Step 4: Assemble the Mini Wellingtons
On each pastry square, optionally place a slice of prosciutto, then a small layer of duxelles. Brush the seared beef cube with Dijon mustard and place on top of the mushroom layer. Fold the pastry around the beef so it’s sealed—pinch the edges to secure. Place seam‑side down on the baking sheet. Brush each with beaten egg.
Step 5: Bake
Bake in preheated oven for approximately 12–15 minutes, or until pastry is golden and crisp, and internal beef temperature reaches desired doneness (~130‑135 °F/54‑57 °C for medium‑rare). Remove from oven and let rest for a few minutes before serving.
💡 Tips for Success
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Keep the puff pastry cold until ready to use—this helps it rise properly.
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Cut beef cubes evenly so all bites cook at same rate.
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Use a meat thermometer to check internal temperature for perfect doneness.
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Seal pastry well and make a small vent on top if needed to prevent soggy base.
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Assemble ahead and refrigerate, then bake just before guests arrive.
🔄 Variations
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Vegetarian version: Replace beef with roasted portobello or seasoned chick‑peas and swap Dijon mustard for herb‑mustard layer.
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Mini croissant pastry: Use small croissant dough triangles instead of puff pastry squares.
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Sauce variations: Serve with truffle‑cream sauce, béarnaise drizzle, or spicy sriracha mayo for fusion flair.
📦 Storage & Reheating
Store leftovers in airtight container in fridge for up to 2 days. Re‑heat in a 350 °F (175 °C) oven for 8–10 minutes to maintain pastry crispness. For best quality, serve fresh.
🍽 What to Serve With It
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A small side salad with arugula and lemon vinaigrette to cut richness.
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Roasted baby potatoes and steamed green beans or asparagus.
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A light red wine (such as Pinot Noir) or sparkling wine to complement savoury flavours.
📊 Nutrition Facts (Approximate per mini Wellington)
~ 250 calories • ~15 g fat • ~14 g protein • ~10 g carbohydrates
Note: Values vary with cut of beef, pastry size and optional prosciutto.
❓ FAQs
Q: Can I use another cut of beef instead of tenderloin?
A: Yes—but choose a very tender cut like sirloin tip or filet mignon. Avoid slow‑cooking cuts.
Q: Can I prep them ahead of time?
A: Absolutely. Assemble, cover and refrigerate up to 24 hours ahead, then bake when ready.
Q: Can I freeze these?
A: Yes—after assembly (before baking), wrap tightly and freeze up to 2 months. Bake from frozen, adding ~3–5 minutes to time.
🍽 Conclusion
These Mini Beef Wellingtons – Elegant Bites for Any Occasion deliver gourmet elegance in every bite. Whether you’re hosting a dinner party or making something special for family, they’re both approachable and impressive. With high‑quality ingredients and simple assembly, you can serve restaurant‑level bites at home. Enjoy every flaky, savoury, tender morsel!
