Description
These bite-sized beef Wellingtons are packed with flavor and finished with a creamy Gorgonzola sauce—an irresistible appetizer for special occasions.
Ingredients
For the Mushroom Duxelles:
3 tbsp butter
2 shallots, minced
8 oz crimini (or button) mushrooms, finely chopped
1 tsp fresh thyme
½ tbsp fresh parsley, minced
¼ cup Cabernet Sauvignon or Sherry
Salt and pepper to taste
For the Beef & Assembly:
6–8 oz beef tenderloin, cut into 12 equal pieces
Salt and pepper
1 tbsp oil (for searing)
1 pastry dough sheet (puff pastry or phyllo)
2 slices prosciutto, cut into small squares
1 tbsp Dijon mustard
1 egg + 1 tbsp water (egg wash)
For the Gorgonzola Cream Sauce:
2 tbsp Gorgonzola cheese, crumbled
2 tbsp heavy cream
1 tbsp water
Garnish:
Fresh thyme sprigs
Instructions
Make the Duxelles:
Sauté shallots in butter until soft. Add mushrooms and thyme, cooking until moisture evaporates. Deglaze with wine and simmer until dry. Stir in parsley, salt, and pepper. Let cool.
Sear the Beef:
Season beef with salt and pepper. Sear all sides in a hot skillet with oil. Let rest, then slice into 12 equal pieces.
Assemble the Wellingtons:
Roll out pastry and cut into 12 squares. On each square, layer prosciutto, mushroom duxelles, a piece of beef, and brush with Dijon mustard. Fold pastry around the filling and seal the edges.
Chill and Bake:
Chill wrapped pastries for 10 minutes. Preheat oven to 375°F (190°C). Brush with egg wash, cut a slit on top, and bake for 12 minutes until golden.
Make the Sauce:
While baking, blend Gorgonzola, cream, and water until smooth.
Serve:
Top each mini Wellington with a bit of sauce and garnish with thyme.
Notes
Make sure the duxelles mixture is dry to prevent soggy pastry.
Chill wrapped pastries before baking for best puff.
You can assemble ahead of time and refrigerate or freeze.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: French-inspired
