Mini Beef Wellingtons with Mushrooms and Gorgonzola
Elevate your appetizer game with these show-stopping Mini Beef Wellingtons with Mushrooms and Gorgonzola! Perfectly seared beef tenderloin medallions are layered with a savory mushroom duxelles infused with garlic and thyme, then topped with creamy crumbles of Gorgonzola cheese. Each bundle is wrapped in golden, flaky puff pastry for a melt-in-your-mouth bite that's as elegant as it is delicious. Whether you're hosting a dinner party or looking for a gourmet touch to your holiday menu, these mini Wellingtons deliver bold flavors and an impressive presentation. Ready in just over an hour, this recipe is ideal for wowing your guests with minimal effort!
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Recipe Information
Ingredients
- 1 lb beef tenderloin, cut into 8 small medallions
- 8 oz cremini mushrooms, finely chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 oz Gorgonzola cheese, crumbled
- 2 sheets frozen puff pastry sheets, thawed
- 1 large eggs, beaten (for egg wash)
- 1 tbsp all-purpose flour (for dusting)
- 1.5 tsp salt
- 1 tsp black pepper, freshly ground
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the beef medallions with 1 teaspoon of salt and 0.5 teaspoon of black pepper. In a large skillet, heat olive oil over medium-high heat. Sear the beef medallions for 1 minute on each side until browned but not cooked through. Set aside to cool.
In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic, chopped mushrooms, and thyme. Season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Cook for 8-10 minutes, stirring occasionally, until the mushroom mixture (duxelles) is dry and fragrant. Remove from heat and allow to cool.
On a lightly floured surface, roll out the puff pastry sheets and cut each sheet into 4 equal squares (for a total of 8 squares).
Place a small spoonful of the cooled mushroom mixture in the center of each puff pastry square. Top with a seared beef medallion. Add a small crumble of Gorgonzola cheese on top of the beef.
Brush the edges of the puff pastry with the beaten egg. Fold the pastry over the beef and mushroom filling, sealing the edges and forming a neat packet. Place the seam side down on the prepared baking sheet.
Brush the tops of the Wellingtons with more beaten egg for a golden glaze.
Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden and crisp.
Remove from the oven and allow the Wellingtons to rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 5831 mg | 254% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.6 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 744 mg | 57% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2816 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
