Mini Beef Wellington

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.

Start with making the mushroom paste using a food processor.

Add 1 cup of roughly chopped white mushrooms, 1 garlic clove, and 1 shallot into the food processor with a dab of olive oil.

Pulse until it forms a paste, scraping down the sides as needed.

Heat a skillet over high heat and add 1 tablespoon of unsalted butter.

Add the mushroom paste to the skillet, flatten it down to get moisture out faster, and cook for about 5-10 minutes until reduced and fragrant.

Add 1 teaspoon of Dijon mustard and 1 teaspoon of fresh thyme leaves to the mushroom paste and mix well.

Cut 12 squares from a refrigerated puff pastry sheet.

Grease a muffin tin with vegetable shortening and press the puff pastry squares into the muffin cups, ensuring the bottom is covered.

Add a layer of cream cheese (or goat cheese) to each pastry cup.

Evenly divide the mushroom paste among the pastry cups.

Add 4-5 pieces of cooked beef into each muffin cup, ensuring not to overcook the beef beforehand as it will cook more in the oven.

Bake in the oven at 350°F for about 17 minutes until the edges of the puff pastry start to puff and brown.

Mix together more Dijon mustard and plain Greek yogurt to create a sauce.

Dollop the sauce on each Wellington bite after they come out of the oven.

Garnish with flaky sea salt and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens