Ingredients with Measurements:
- 1 lb beef tenderloin, cut into 12 equal pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup mushrooms, finely chopped
- 1/4 cup red wine
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large skillet, heat olive oil and butter over medium-high heat. Add onions and garlic and sauté until softened, about 2 minutes.
3. Add mushrooms and sauté until they release their moisture and start to brown, about 5 minutes.
4. Add red wine, Dijon mustard, thyme, salt, and pepper. Cook until the liquid has evaporated, about 5 minutes.
5. Remove from heat and let cool.
6. On a lightly floured surface, roll out puff pastry to 1/8 inch thickness.
7. Cut the pastry into 12 equal squares.
8. Place a piece of beef tenderloin in the center of each square.
9. Spoon the mushroom mixture on top of each piece of beef.
10. Brush the edges of the pastry with beaten egg.
11. Fold the pastry over the beef and mushroom mixture, pressing the edges to seal.
12. Place the mini beef wellingtons on a baking sheet lined with parchment paper.
13. Brush the tops of the pastry with beaten egg.
14. Bake for 20-25 minutes, or until the pastry is golden brown and the beef is cooked to your liking.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
12 mini beef wellingtons
Nutritional information:
Calories: 238
Fat: 16g
Saturated Fat: 6g
Cholesterol: 52mg
Sodium: 143mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 1g
Protein: 11g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or filet mignon.
- Red wine can be substituted with beef broth or chicken broth.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Puff pastry can be substituted with crescent roll dough or phyllo dough.
Variations:
- Add a slice of prosciutto or bacon on top of the beef before adding the mushroom mixture.
- Use different types of mushrooms, such as shiitake or portobello.
- Add a sprinkle of blue cheese or goat cheese on top of the mushroom mixture before folding the pastry over.
Tips and tricks:
- Make sure the mushroom mixture is cooled before adding it to the pastry to prevent the pastry from becoming soggy.
- Use a meat thermometer to ensure the beef is cooked to your liking.
- Let the mini beef wellingtons rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store leftover mini beef wellingtons in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Preheat oven to 350°F. Place the mini beef wellingtons on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the mini beef wellingtons on a platter and garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
- Green salad with a vinaigrette dressing.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
- Green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the pastry is not sealing properly, use a fork to press the edges together.
- If the pastry is browning too quickly, cover the mini beef wellingtons with foil halfway through baking.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F for medium-rare, 160°F for medium, or 170°F for well-done.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Beef Wellington is a classic British dish that dates back to the 19th century. It is traditionally made with beef tenderloin, pâté, and mushrooms, wrapped in puff pastry and baked.
Flavor profiles:
Savory, rich, buttery, meaty, earthy.
Serving suggestions:
Serve the mini beef wellingtons as an appetizer or main dish.
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Region: British