This is the main content.
Mini Beef Wellington
Recipes
Mini Beef Wellington
4 servings
about 1 hour total (Active 30 minutes)

Ingredients

  • 1 frozen puff pastry sheet, thawed
  • 3 tablespoons unsalted butter, divided
  • Nonstick aluminum foil
  • 8 oz fresh presliced white mushrooms
  • 4 (1 ½-inch-thick) beef tenderloin fillets (about 1 ½ lb)
  • 2 tablespoons reduced-sodium beef base, divided
  • 4 tablespoons all-purpose flour, divided
  • 4 tablespoons garlic-herb spreadable cheese (about 2 oz)
  • ¼ cup egg substitute (or 1 egg, beaten)
  • 1 ½ cups red wine (or beef broth)
  • 1 ½ cups water

Prep

    • Thaw puff pastry (about 30 minutes). Set butter out to soften.
    • Preheat oven to 400°F. Line baking sheet with foil.
    • Place mushrooms in food processor bowl; pulse until finely chopped.

Steps

    1. Melt 2 tablespoons butter in large sauté pan on medium-high. Coat beef fillets with 1 tablespoon beef base; add to pan and cook 4 minutes, turning occasionally, or until browned. Remove beef from pan and set aside to cool.
    2. Add mushrooms to same pan; cook 6–7 minutes, stirring occasionally, or until mushrooms are dry. Remove mushrooms from pan and set aside to cool.
    3. Coat flat work surface with 2 tablespoons flour. Roll out pastry sheet, using a rolling pin, into a 12- x 12-inch square, then cut equally into 4 squares. Spread ¼ cup mushrooms in center of each dough square, leaving a 2-inch border, then top mushrooms with 1 tablespoon spreadable cheese and 1 beef fillet.
    4. Brush edges of dough with egg; fold corners of dough over beef, overlapping slightly, and seal edges tightly. Place beef fillets seam-side down on baking sheet; brush egg evenly over dough. Bake 20–25 minutes or until golden brown and until beef fillets are 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done).
    5. During last 10 minutes of bake time, combine remaining 1 tablespoon beef base, water, and red wine in small saucepan on medium; simmer 7–8 minutes, stirring occasionally, or until mixture has reduced by one-half. Combine remaining 1 tablespoon butter and 2 tablespoons flour until thoroughly blended. Whisk flour mixture into wine sauce; simmer 2–3 minutes, whisking until incorporated and sauce has thickened. Serve sauce with beef Wellington.
    Tip: Cut decorative pieces of dough out of remaining puff pastry sheet and place on top of beef wellington before baking, if desired.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef tenderloin, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 810, Total Fat 44g, Sat Fat 19g, Trans Fat 1g, Chol 155mg, Sodium 1260mg, Total Carb 33g, Fiber 1g, Sugars 5g, Protein 50g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 45%