Mini Beef Wellingtons Recipe

Beef tenderloin: A premium cut of beef known for its tenderness and flavor.

Puff pastry: A light, flaky dough that wraps around the beef and mushrooms.

Olive oil: Used for searing the beef to lock in its juices.

Mushrooms: Adds a savory, earthy flavor to the dish.

Dijon mustard: Provides a tangy contrast to the rich beef.

Beaten egg: Used to brush the pastry, giving it a golden, glossy finish.

When searing the beef tenderloin, make sure the skillet is hot enough to create a good sear. This will lock in the juices and add a rich, caramelized flavor to the meat. Additionally, when rolling out the puff pastry, ensure it is evenly thin to allow for a uniform bake. If the mushrooms release too much moisture while cooking, drain them to prevent the pastry from becoming soggy.

• beef tenderloin - Substitute with pork tenderloin: Pork tenderloin is a lean cut of meat that cooks similarly to beef tenderloin and provides a comparable texture and flavor.

• beef tenderloin - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms offer a meaty texture and rich flavor that can mimic the heartiness of beef.

• puff pastry - Substitute with phyllo dough: Phyllo dough can provide a similar flaky texture, though it will be lighter and crispier than puff pastry.

• puff pastry - Substitute with crescent roll dough: Crescent roll dough is more buttery and less flaky but can still encase the filling effectively.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative for sautéing.

• olive oil - Substitute with butter: Butter can add a richer flavor and is suitable for sautéing mushrooms.

• finely chopped mushrooms - Substitute with finely chopped zucchini: Zucchini can provide a similar texture and moisture content, though the flavor will be milder.

• finely chopped mushrooms - Substitute with finely chopped eggplant: Eggplant offers a similar texture and absorbs flavors well, making it a good alternative.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with a slightly different texture due to the mustard seeds.

• dijon mustard - Substitute with yellow mustard: Yellow mustard is more tangy and less complex but can still provide the necessary acidity and flavor.

• beaten egg - Substitute with milk: Milk can be used as a wash for the pastry to help it brown, though it won't provide the same binding properties.

• beaten egg - Substitute with heavy cream: Heavy cream can also be used as a wash for a rich, golden finish on the pastry.

• Allow the beef wellingtons to cool completely before storing. This helps prevent condensation, which can make the puff pastry soggy.
• Wrap each mini beef wellington individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped beef wellingtons in an airtight container or a resealable freezer bag. Label the container with the date to keep track of storage time.
• Store in the refrigerator for up to 3 days if you plan to consume them soon. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to reheat, preheat your oven to 350°F (175°C). If frozen, allow the beef wellingtons to thaw in the refrigerator overnight.
• Remove the plastic wrap or foil and place the mini beef wellingtons on a baking sheet lined with parchment paper.
• Reheat in the oven for 15-20 minutes or until the puff pastry is crisp and the beef is heated through. If the pastry browns too quickly, cover loosely with foil.
• Let the mini beef wellingtons rest for a few minutes before serving to ensure the juices redistribute evenly.

• Preheat your oven to 350°F (175°C). Place the leftover Mini Beef Wellingtons on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the puff pastry from over-browning. Heat for 15-20 minutes or until warmed through.

• For a quicker method, use a toaster oven set to 350°F (175°C). Place the Mini Beef Wellingtons on the rack and heat for 10-15 minutes. This method is great for maintaining the crispiness of the puff pastry.

• If you prefer using a microwave, place the Mini Beef Wellingtons on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking the beef tenderloin.

• For an air fryer, preheat it to 350°F (175°C). Place the Mini Beef Wellingtons in the basket, making sure they are not touching each other. Heat for 5-7 minutes, or until the puff pastry is crispy and the beef tenderloin is warmed through.

• If you have a sous-vide machine, set it to 140°F (60°C). Place the Mini Beef Wellingtons in a vacuum-sealed bag and immerse them in the water bath for about 30 minutes. This method ensures the beef tenderloin remains tender and juicy while reheating evenly.

• Oven: Preheat to 400°F (200°C) to bake the mini beef Wellingtons.

• Skillet: Used to sear the beef tenderloin and cook the mushrooms.

• Tongs: Handy for turning the beef tenderloin while searing.

• Pastry brush: Used to brush the beef with Dijon mustard and to apply the beaten egg on the puff pastry.

• Rolling pin: Essential for rolling out the puff pastry to the desired thickness.

• Knife: Needed for finely chopping the mushrooms and slicing the beef Wellington after baking.

• Cutting board: Provides a stable surface for chopping mushrooms and preparing the beef.

• Baking sheet: Used to place the wrapped beef Wellington for baking.

• Parchment paper: Lining the baking sheet to prevent sticking and ensure easy cleanup.

• Mixing bowl: Useful for beating the egg before brushing it onto the puff pastry.

• Cooling rack: Allows the baked Wellingtons to rest and cool slightly before slicing.

Pre-cut the beef: Ask your butcher to pre-cut the beef tenderloin into smaller portions to save time.

Use pre-made puff pastry: Purchase pre-made puff pastry to eliminate the need for making it from scratch.

Prepare mushrooms in advance: Chop and cook the mushrooms a day ahead and store them in the fridge.

Quick sear: Sear the beef tenderloin quickly on high heat to save time.

Assemble ahead: Assemble the mini beef wellingtons a few hours before baking and keep them in the fridge.