Mini Beef Wellingtons

Perfect for Your Holiday Gatherings! These bite-sized showstoppers are festive, elegant, and surprisingly easy to make. Great for impressing your guests during the holidays! 

Ingredients:

6-8 oz beef tenderloin fillet
3 tbsp butter
2 shallots, minced
8 oz crimini mushrooms (or button mushrooms)
1 tsp fresh thyme (plus extra for garnish)
1/2 tbsp fresh parsley, minced
1/4 cup Cabernet Sauvignon or Sherry wine
1 pastry dough sheet (puff pastry or phyllo)
2 slices prosciutto
1 tbsp Dijon mustard
2 tbsp Gorgonzola cheese (crumbled)
2 tbsp heavy cream
1 tbsp water (for egg wash)
1 egg (for egg wash)
Salt & pepper to taste

Instructions:

Prepare the Mushroom Duxelles:

Pulse mushrooms in a food processor.
Cook minced shallots in butter until soft, then add the mushrooms and fresh thyme. Cook until the liquid evaporates. Deglaze with wine and simmer until dry. Add parsley and season with salt & pepper. Let cool.
Sear the Beef:

Sear the beef fillet in oil on all sides, then slice into 12 even pieces. Season with salt & pepper.
Assemble the Wellingtons:

Roll out the pastry dough and cut into 12 squares.
Layer each square with prosciutto, mushroom duxelles, and a piece of beef. Brush with Dijon mustard.
Roll up the pastry around the beef, sealing the edges.
Bake the Wellingtons:

Brush each Wellington with egg wash and make small slits on top.
Chill for 10 minutes, then bake at 375°F for 12 minutes or until golden brown.
Make Gorgonzola Cream Sauce:

Blend Gorgonzola cheese, heavy cream, and water until smooth.
Serve:

Top each Wellington with a dollop of Gorgonzola sauce and garnish with fresh thyme sprigs.
Enjoy these delicious Mini Beef Wellingtons—they’re a hit at any holiday party! 

 Perfect for any special occasion or just a fancy treat!