Mini Beef Wellington Portions

Mini Beef Wellington Portions are a delightful treat that impresses at any gathering. These elegant bites combine tender beef, rich mushrooms, and crispy puff pastry, making them perfect for holidays or special occasions. With layers of flavor and a stunning presentation, they are sure to become a favorite in your culinary repertoire.

Why You’ll Love This Recipe

• Impressive Presentation: Mini Beef Wellington Portions look gourmet and sophisticated, making them ideal for entertaining.
• Rich Flavor: The combination of filet mignon, mushrooms, and prosciutto creates a mouthwatering experience.
• Versatile Occasion: Perfect for holidays, dinner parties, or as an indulgent weeknight meal.
• Easy Preparation: Despite their fancy appearance, these portions are straightforward to prepare with simple steps.
• Customizable: Feel free to experiment with different herbs or add your favorite spices to the mushroom mixture.

Tools and Preparation

Before you begin making Mini Beef Wellington Portions, gather your tools. Having everything ready will streamline the cooking process.

Essential Tools and Equipment

• Cast iron pan
• Plastic wrap
• Baking sheet
• Parchment paper
• Whisk

Importance of Each Tool

• Cast iron pan: This tool provides excellent heat retention for searing the beef evenly.
• Plastic wrap: It helps shape the prosciutto-wrapped beef tightly and keeps it chilled until ready to bake.
• Baking sheet: A must-have for placing the wrapped pastry before baking.
• Parchment paper: Prevents sticking and makes cleanup easy.

Ingredients

Tender beef wrapped in puff pastry, mushrooms, and prosciutto. A holiday-worthy entrée full of flavor.

For the Beef

• 2 (8-ounce) filet mignons
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 1 tablespoon canola oil
• 1 tablespoon Dijon mustard

For the Mushroom Mixture

• 4 tablespoons unsalted butter
• 1 medium shallot, finely diced
• 10 ounces baby bella (cremini mushrooms), finely diced
• 2 sprigs fresh thyme
• 2 tablespoons dry vermouth

For Assembly

• 4 slices prosciutto
• 1 large egg
• 1 sheet puff pastry, thawed

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Mini Beef Wellington Portions

Step 1: Sear the Filet Mignon

Pat the filet mignon dry with a paper towel and season with kosher salt and freshly ground black pepper. Heat a cast iron pan over medium-high heat, add canola oil, and heat through. Add the filets and sear until golden brown on all sides, about 2 minutes total.

Step 2: Cool the Beef with Mustard

Remove the seared filets to a plate and set aside. Brush or spread Dijon mustard over each filet. Refrigerate until cool, approximately 15 minutes.

Step 3: Prepare the Mushroom Mixture

Return the pan to medium heat. Add unsalted butter and allow it to melt. Add shallots, mushrooms, and thyme. Stir occasionally until mushrooms reduce in size and are no longer watery (about 10-12 minutes). Pour in dry vermouth and stir to combine; continue cooking until mushrooms are dry. Remove from heat, discard thyme, transfer to a bowl, and refrigerate until cool.

Step 4: Wrap with Prosciutto

Lay out two sheets of plastic wrap on a workspace. Place two slices of prosciutto on each so they overlap slightly. Spread half of the mushroom mixture over each slice of prosciutto. Top each with one piece of filet mignon. Wrap prosciutto around beef tightly using plastic wrap; chill in refrigerator for 1 hour or up to overnight.

Step 5: Preheat Oven

Preheat oven to 425°F (220°C). Cut puff pastry in half; lightly dust work surface and roll out just enough to remove creases.

Step 6: Assemble Pastry

Carefully unwrap beef from plastic wrap and place each piece at the center of each puff pastry half. Fold pastry over beef, pinching to seal on all sides; trim excess from bottom if necessary. Place seam side down on a parchment-lined baking sheet.

Step 7: Apply Egg Wash

In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash over puff pastry; use a sharp knife to cut slits in top of pastry for steam release.

Step 8: Bake

Bake until a thermometer inserted into center reads 130°F (54°C), about 25 minutes for medium-rare. Broil for an additional minute if more color is desired.

Step 9: Serve

Allow to cool at room temperature for 10-15 minutes before cutting in half and serving warm.

Enjoy your delicious Mini Beef Wellington Portions!

How to Serve Mini Beef Wellington Portions

Serving Mini Beef Wellington Portions can elevate any meal, especially during special occasions. These delightful bites are versatile and can be paired with various accompaniments to enhance their flavors.

Pair with a Fresh Salad

• Mixed Greens: A light salad with arugula, spinach, and a simple vinaigrette complements the richness of the beef.
• Caesar Salad: The creamy dressing and crunchy croutons offer a nice contrast to the tender pastry and beef.

Offer Dipping Sauces

• Horseradish Cream: A zesty horseradish cream adds a spicy kick that pairs perfectly with the savory beef.
• Red Wine Reduction: A rich red wine sauce enhances the flavors and adds sophistication to your presentation.

Serve with Roasted Vegetables

• Seasonal Veggies: Roasted carrots, asparagus, or Brussels sprouts provide color and balance to the plate.
• Garlic Mashed Potatoes: Creamy mashed potatoes add comfort and complement the flaky pastry.

How to Perfect Mini Beef Wellington Portions

To achieve the best results with your Mini Beef Wellington Portions, focus on technique and quality ingredients. Here are some essential tips:

• Bold Seasoning: Season the filet mignon generously with salt and pepper before cooking for enhanced flavor.
• Chill Properly: After wrapping in prosciutto, chilling is crucial. It helps maintain shape and makes wrapping in puff pastry easier.
• Use Quality Ingredients: Opt for fresh mushrooms and good-quality prosciutto for the best taste experience.
• Don’t Overbake: Keep an eye on the internal temperature to avoid overcooking the beef, aiming for medium-rare.
• Brush Egg Wash Generously: Ensure an even golden color by applying an egg wash thoroughly before baking.
• Rest Before Serving: Allowing the Wellingtons to rest post-baking enhances juiciness when cutting into them.

Best Side Dishes for Mini Beef Wellington Portions

Pairing side dishes with Mini Beef Wellington Portions can make your meal even more enjoyable. Here are some fantastic options to consider:

1. Garlic Mashed Potatoes: Creamy potatoes infused with garlic create a comforting side that balances well with the beef.
2. Roasted Asparagus: Lightly seasoned asparagus spears add a crisp texture and vibrant color to your plate.
3. Honey Glazed Carrots: Sweet carrots provide a delightful contrast to savory flavors while adding natural sweetness.
4. Creamed Spinach: This rich side dish offers creaminess that complements both the meat and pastry beautifully.
5. Brussels Sprouts with Bacon: Crispy bacon mixed with sautéed Brussels sprouts adds depth of flavor and crunch.
6. French Fries or Sweet Potato Fries: Crispy fries bring a casual element to your meal, perfect for any gathering.

Common Mistakes to Avoid

When making Mini Beef Wellington Portions, it’s easy to run into some common pitfalls. Here are a few mistakes to keep in mind:

• Skipping the cooling step: Failing to cool the beef and mushroom mixture can lead to soggy pastry. Always allow your ingredients to reach room temperature before wrapping them.

• Overcooking the beef: Cooking the filet mignon too long will result in toughness. Aim for a perfect sear and use a meat thermometer to check doneness.

• Improper pastry handling: Not rolling out the puff pastry properly can lead to uneven cooking. Lightly dust your surface and roll it out gently for best results.

• Not seasoning adequately: Under-seasoning the beef and mushroom mix may leave your dish bland. Be generous with salt, pepper, and herbs for maximum flavor.

• Ignoring resting time: Cutting into the Wellington too soon can cause the juices to run out. Let it rest for 10-15 minutes before slicing for optimal juiciness.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Mini Beef Wellington Portions in an airtight container.
• They will last up to 3 days in the refrigerator.

Freezing Mini Beef Wellington Portions

• Wrap each portion tightly in plastic wrap.
• Place them in a freezer-safe container or bag; they can be frozen for up to 2 months.

Reheating Mini Beef Wellington Portions

• Oven: Preheat your oven to 350°F (175°C). Place the portions on a baking sheet and heat for about 15-20 minutes until warmed through.

• Microwave: Use a microwave-safe plate covered with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently, as this may make the pastry soggy.

• Stovetop: In a skillet over low heat, warm each portion covered with a lid for about 5-7 minutes, turning occasionally for even heating.

Frequently Asked Questions

What is the best cut of beef for Mini Beef Wellington Portions?

The best cut is filet mignon due to its tenderness and flavor. It cooks evenly and pairs well with the rich ingredients used in this recipe.

Can I make Mini Beef Wellington Portions ahead of time?

Yes, you can prepare them up to the point of baking. Refrigerate or freeze them after wrapping in puff pastry, then bake when ready.

How do I ensure my puff pastry stays flaky?

To keep your puff pastry flaky, avoid overworking it while rolling out, and ensure that your ingredients are at room temperature before wrapping.

Can I customize my Mini Beef Wellington Portions?

Absolutely! You can add other ingredients like spinach or different mushrooms for added flavor. Feel free to experiment with seasonings as well.

Final Thoughts

Mini Beef Wellington Portions are not only delicious but also impressive as a holiday centerpiece or special occasion dish. Their versatility allows you to customize flavors and fillings according to your taste preferences. Give this recipe a try and enjoy its delightful combination of flavors wrapped in flaky pastry!