Mini Beef Wellington Appetizers | Honey, I Shrunk the Beef Wellingtons

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: ground beef

Sirloin is less expensive while still providing good flavor.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a lower fat option.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lighter and can be made at home for less.

Preheat the oven to 400°F (200°C).

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Season the bite-sized pieces of filet mignon with salt and pepper.

Sear the beef pieces in the hot pan for about 2-3 minutes until browned; do not crowd the pan.

Remove the beef from the pan and set aside to rest.

Add 2 tablespoons of butter to the same pan and let it melt.

Add 10 ounces of chopped cremini mushrooms to the pan and sauté.

Add 2 diced shallots to the pan with the mushrooms and season with salt and pepper.

Cook the mushroom and shallot mixture until all moisture evaporates, about 5-7 minutes, until dry.

Add 1 tablespoon of finely chopped rosemary to the mixture and stir; remove from heat.

Assemble the mini beef wellingtons by placing a small dollop of the mushroom mixture (about 1 teaspoon) in the center of each puff pastry square.

Place a piece of seared beef on top of the mushroom mixture.

Spread a small amount of Dijon mustard on top of each piece of beef.

Pick up the pastry corners and seal them together, placing seam side down on a parchment-lined baking sheet.

Brush the tops and sides of the pastry with the egg wash (beaten egg with water).

Bake in the preheated oven for about 15 minutes until golden brown and puffed up.

Let the mini beef wellingtons cool for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens