Mini Beef Wellingtons with Balsamic Glaze
Indulge in these elegant Mini Beef Wellingtons, featuring tender beef and savory mushrooms encased in flaky puff pastry, finished with a sweet balsamic glaze.
Equipment
- Baking sheet
- Parchment paper
- Small skillet
Ingredients
Main Ingredients
- 1 lb beef tenderloin cut into 1-inch pieces
- 1 sheet puff pastry thawed
- 1 tbsp olive oil
- 1 small shallot finely minced
- 1/4 cup mushrooms finely chopped (cremini or button)
- 1 tsp fresh thyme chopped
- Salt and freshly ground black pepper to taste
- 1 egg beaten (for egg wash)
- 2 tbsp balsamic glaze store-bought or homemade
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Season the beef tenderloin generously with salt and pepper.
Cooking the Mushroom Mixture
- Heat olive oil in a skillet over medium heat, then add shallot and mushrooms and cook for 5-7 minutes until softened and liquid has evaporated. Stir in fresh thyme, a pinch of salt, and pepper, then let the mixture cool slightly.
Assembling the Wellingtons
- Unroll the thawed puff pastry and cut it into 9-12 squares, depending on the size of your beef pieces. Place a dollop of mushroom mixture in the center of each square, then top with a piece of seasoned beef tenderloin.
- Bring the corners of the puff pastry together over the beef and mushroom mixture, pinching to seal and form a parcel. Place the sealed wellingtons seam-side down on the prepared baking sheet.
Baking and Finishing
- Brush the tops of the wellingtons with beaten egg wash. Bake for 18-22 minutes, or until the pastry is golden brown and puffed and the beef is cooked to your desired doneness.
- Remove from the oven, let rest briefly, then drizzle with balsamic glaze before serving warm.
Notes
For best results, ensure the mushroom mixture has cooled before assembling the wellingtons to prevent the pastry from becoming soggy. You can also prepare the balsamic glaze homemade by reducing balsamic vinegar until thickened.