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Mini Beef Wellingtons

Print Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 6
Course: Appetizer
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 1 lb beef tenderloin cut into 12 cubes
  • 1 sheet puff pastry thawed
  • 8 oz mushrooms finely chopped
  • 1 shallot minced
  • 2 tbsp Dijon mustard
  • 1 egg beaten
  • 2 tbsp butter
  • salt and black pepper
  • flaky salt to finish

Method
 

  1. Sear the beef cubes in butter for 1 minute per side; season and cool.
  2. Cook the mushrooms and shallot in the same pan for 8 minutes until dry; cool.
  3. Cut the pastry into 12 squares and brush each with Dijon.
  4. Place a spoonful of mushrooms and a beef cube on each square.
  5. Fold and seal, seam-side down.
  6. Brush with egg and sprinkle with flaky salt.
  7. Bake at 400°F (200°C) for 20–22 minutes until deep golden.

Notes

Assemble up to a day ahead and refrigerate covered; bake from cold, adding 2 minutes. The mushroom mixture must be dry or the pastry base goes soggy. Serves 6 — 12 pieces.