Pioneer Woman Mini Beef Wellington is made with beef filet, salted butter, olive oil, onion, thyme, cremini mushrooms, Dijon mustard, puff pastry, egg yolk, and sea salt. This delicious Mini Beef Wellington recipe creates a tasty appetizer that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients Needed:
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1 1/2 pounds beef filet, cut into 12 equal chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 medium onion, finely diced
- 1 tablespoon fresh thyme, minced
- 6 ounces cremini mushrooms, stems removed
- 1 tablespoon Dijon mustard
- 1 sheet frozen puff pastry (10-by-15 inch), thawed
- All-purpose flour, for dusting
- 1 large egg yolk, beaten
- 2 tablespoons sea salt flakes
- Chopped fresh parsley, for garnish
- Bottled horseradish sauce, for serving
How To Make These Mini Beef Wellington:
- Preheat the Oven: Preheat your oven to 400°F and line a sheet pan with parchment paper.
- Sear the Beef: Heat butter and olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef for about 45 seconds per side until lightly browned but still rare inside. Set aside to cool.
- Cook the Mushroom Mixture: In the same skillet, cook the onion and thyme. Pulse the mushrooms in a food processor until finely chopped. Add mushrooms to the skillet and cook until the liquid evaporates, about 8 to 10 minutes. Stir in Dijon mustard and mix well. Remove from heat.
- Prepare the Puff Pastry: On a lightly floured surface, roll the puff pastry into a 12-by-16-inch rectangle. Cut it into 12 equal squares.
- Assemble the Wellingtons: Place a small spoonful of the mushroom mixture in the center of each square. Top with a piece of beef. Fold the puff pastry over the steak and mushroom mixture, sealing the edges. Place each wrapped beef piece on the prepared baking sheet, smooth side up.
- Bake: Brush each pastry with beaten egg yolk and sprinkle with sea salt. Bake for 16 to 18 minutes, or until the pastry is golden brown.
- Garnish and Serve: Let the Mini Beef Wellingtons cool slightly. Garnish with fresh parsley and serve with horseradish sauce. Enjoy!
Recipe Tips
- Sear the beef quickly: Sear the beef for just 45 seconds per side to keep it tender and slightly rare inside.
- Cook the mushroom filling until dry: Make sure all the liquid from the mushrooms evaporates to prevent soggy pastry.
- Use thawed puff pastry: Fully thaw the puff pastry before using, and roll it out evenly to avoid tearing.
- Seal the edges well: Make sure to fully seal the pastry around the beef to keep the filling from leaking during baking.
- Brush with egg yolk for shine: A light brush of egg yolk before baking gives the pastry a golden, shiny finish.
How To Store & Reheat Leftovers
Storing in the Fridge: Store leftover Mini Beef Wellingtons in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the Wellingtons before baking. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge before baking.
Reheating: Reheat the Wellingtons in a 325°F oven for 10-12 minutes until warmed through. Avoid microwaving, as it can make the pastry soggy.
Nutrition Facts
- Calories: 186
- Total Fat: 13 g
- Saturated Fat: 5 g
- Carbohydrates: 4 g
- Dietary Fiber: 1 g
- Sugar: 1 g
- Protein: 12 g
- Cholesterol: 66 mg
- Sodium: 211 mg
Try More Pioneer Woman Recipes:
Pioneer Woman Mini Beef Wellington
Description
Pioneer Woman Mini Beef Wellington is made with beef filet, salted butter, olive oil, onion, thyme, cremini mushrooms, Dijon mustard, puff pastry, egg yolk, and sea salt. This delicious Mini Beef Wellington recipe creates a tasty appetizer that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 400°F and line a sheet pan with parchment paper.
- Sear the Beef: Heat butter and olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef for about 45 seconds per side until lightly browned but still rare inside. Set aside to cool.
- Cook the Mushroom Mixture: In the same skillet, cook the onion and thyme. Pulse the mushrooms in a food processor until finely chopped. Add mushrooms to the skillet and cook until the liquid evaporates, about 8 to 10 minutes. Stir in Dijon mustard and mix well. Remove from heat.
- Prepare the Puff Pastry: On a lightly floured surface, roll the puff pastry into a 12-by-16-inch rectangle. Cut it into 12 equal squares.
- Assemble the Wellingtons: Place a small spoonful of the mushroom mixture in the center of each square. Top with a piece of beef. Fold the puff pastry over the steak and mushroom mixture, sealing the edges. Place each wrapped beef piece on the prepared baking sheet, smooth side up.
- Bake: Brush each pastry with beaten egg yolk and sprinkle with sea salt. Bake for 16 to 18 minutes, or until the pastry is golden brown.
- Garnish and Serve: Let the Mini Beef Wellingtons cool slightly. Garnish with fresh parsley and serve with horseradish sauce. Enjoy!
Notes
- Sear the beef quickly: Sear the beef for just 45 seconds per side to keep it tender and slightly rare inside.
- Cook the mushroom filling until dry: Make sure all the liquid from the mushrooms evaporates to prevent soggy pastry.
- Use thawed puff pastry: Fully thaw the puff pastry before using, and roll it out evenly to avoid tearing.
- Seal the edges well: Make sure to fully seal the pastry around the beef to keep the filling from leaking during baking.
- Brush with egg yolk for shine: A light brush of egg yolk before baking gives the pastry a golden, shiny finish.
Pioneer Woman Mini Beef Wellington