Mini Beef Wellingtons with Red Wine Sauce

Mini Beef Wellingtons with Red Wine Sauce
  • PREP TIME
    30 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    69

Indulge in the exquisite delight of miniature Beef Wellingtons, where tender beef tenderloin meets savory mushroom duxelles and luxurious pâté, all encased in a flaky puff pastry. Drizzled with a luscious red wine sauce, this dish is a symphony of flavors and textures, perfect for an unforgettable culinary experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    42 g
  • Cholesterol
    212 mg
  • Fiber
    2 g
  • Protein
    60 g
  • Saturated Fat
    22 g
  • Sodium
    693 mg
  • Sugar
    1 g
  • Fat
    65 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Sear the Filets: Heat vegetable oil in a large skillet over medium-high heat. Season beef filets with salt and pepper. Sear on all sides until browned, about 2-3 minutes per side. Remove from skillet and let cool slightly. (Time: 10 minutes)

02

Step

Prepare the Mushroom-Pâté Duxelles: Add chopped mushrooms and 1/4 cup red wine to the skillet. Cook over medium heat, stirring occasionally, until mushrooms are tender and liquid has evaporated, about 5-7 minutes. Remove from heat and let cool slightly. (Time: 10 minutes)

03

Step

Combine the mushroom mixture with pate and mix. Add a little beef consommé if needed to achieve a spreadable texture.

04

Step

Assemble the Wellingtons: Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out puff pastry and cut out two 5-inch rounds for each filet. Spread the mushroom-pâté mixture evenly over the top of each filet. Place a filet onto a pastry round, bring the edges up around the sides. Top with a second pastry round, overlapping the edges, and crimp to seal into a neat package. Repeat with remaining filets. (Time: 20 minutes)

05

Step

Bake the Wellingtons: Place Wellingtons onto a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake for about 12-16 minutes, or until pastry is golden brown and internal temperature reaches your desired doneness. For rare, bake for 12 minutes, medium for 16 minutes. For best results, use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. (Time: 16 minutes)

06

Step

Rest: Remove from the oven and allow to rest for about 5 minutes before serving. (Time: 5 minutes)

07

Step

Prepare the Red Wine Sauce: While Wellingtons are baking, melt 1 tablespoon of butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, until lightly browned, about 1-2 minutes. Stir in green onions and cook until softened, about 1 minute. Gradually stir in remaining 1 3/4 cups beef consommé; continue to cook and stir until sauce thickens, about 5-7 minutes. Reduce heat to low and stir in remaining 1/4 cup red wine. Simmer until thickened, about 5-7 minutes. Remove from the heat and stir in remaining 2 tablespoons butter and parsley. Season with salt and pepper to taste. (Time: 20 minutes)

08

Step

Serve: To serve, cut each Wellington in half and spoon red wine sauce onto the plate. Garnish with fresh parsley, if desired. Enjoy!

For an extra layer of flavor, brush the beef filets with Dijon mustard before topping with the mushroom mixture.
Ensure the puff pastry is cold before assembling the Wellingtons for optimal flakiness.
If foie gras pâté is unavailable, substitute with chicken liver pâté or a rich mushroom pâté.
Adjust baking time according to your oven and desired level of doneness. A meat thermometer is highly recommended for accuracy.
The red wine sauce can be made ahead of time and reheated before serving.

Coralie Flatley

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 23 Ratings)
Total Reviews: (6)
  • Maegan Zboncak

    The puff pastry was perfectly flaky and the beef was so tender. I'll definitely be making these again.

  • Norberto Emard

    I added a pinch of thyme to the mushroom mixture and it added a lovely aromatic touch.

  • Marcus Batz

    I used chicken liver pâté and it was still amazing. Thanks for the recipe!

  • Guiseppe Reynolds

    Followed the recipe exactly and it turned out perfectly. The timing was spot-on.

  • Meta Littel

    A little time-consuming, but SO worth the effort. My family raved about them!

  • Caleb Lesch

    These were a HUGE hit at our dinner party! The red wine sauce is divine.

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