About the Recipe
Classic, well-loved dish made from beef tenderloin, wrapped in puffed pastry, then baked until a perfect golden brown made into a perfect appetizer dish. Perfect for special occasions and dinner parties!
Preheat oven to 350°.
In a five-quart sauté pan, heat olive oil over medium heat. Lightly sear the beef tenderloin cubes until they are nicely brown on all sides. Allow to cool.
Sauté the mushrooms, shallots, and thyme for 3 - 4 minutes. Deglaze the pan with white wine, reducing the liquid until almost dry. Add the cream and reduce by half. Season the mushrooms mixture with salt and pepper to taste and allow to cool.
Place a sheet of puff pastry on a floured work surface. Combine egg and water to create an egg wash. Brush the egg wash over the puff pastry. Evenly space the beef cubes across the puff pastry. Top each beef cube with a small amount of the mushroom mixture.
Place the remaining sheet of puff pastry over the beef cubes and press to seal around each mound of beef. Using a small very sharp knife separate the beef Wellington neatly and evenly. Place on a parchment-lined nonstick jellyroll pan and bake until crisp and golden brown (12 - 15 minutes).
Serve and enjoy!
Place the warm Mini Beef Wellingtons on a serving tray that has been scattered with fresh thyme. The thyme will give off a beautiful aroma as the warm pastries are taken by your guests!