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20 Ratings
5 star values:
6
4 star values:
5
3 star values:
7
2 star values:
2
1 star values:
0
Back to Mini Beef Wellingtons
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 40 mins
total: 2 hrs 5 mins
Yield: Makes 8
beef-wellington-0471-d111547.jpg
Ingredients
Ingredient Checklist
1 beef tenderloin (5 pounds), trimmed and halved crosswise
Coarse salt and freshly ground pepper
2 tablespoons safflower oil
2 packages (12 ounces each) all-butter puff pastry, such as Dufours
8 ounces mousse pate, such as D’Artagnan mousse de foie de canard
2 large eggs
Sauteed Mushrooms with Cognac, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 40 mins
total: 2 hrs 5 mins
Yield: Makes 8
beef-wellington-0471-d111547.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 40 mins
total: 2 hrs 5 mins
Yield: Makes 8
Recipe Summary
prep: 40 mins
total: 2 hrs 5 mins
Yield: Makes 8
prep: 40 mins
total: 2 hrs 5 mins
prep:
40 mins
total:
2 hrs 5 mins
Yield: Makes 8
Makes 8
beef-wellington-0471-d111547.jpg
beef-wellington-0471-d111547.jpg
Ingredients
Ingredients
- 1 beef tenderloin (5 pounds), trimmed and halved crosswise
- Coarse salt and freshly ground pepper
- 2 tablespoons safflower oil
- 2 packages (12 ounces each) all-butter puff pastry, such as Dufours
- 8 ounces mousse pate, such as D’Artagnan mousse de foie de canard
- 2 large eggs
- Sauteed Mushrooms with Cognac, for serving
Directions
Season beef with salt and pepper. Heat 1 tablespoon oil in a heavy skillet over high heat. Add half of beef; cook, turning, until browned all over, 2 to 3 minutes side. Transfer to a cutting board; repeat with second half. Let cool, 40 minutes. Cut each half into 4 equal pieces.
Roll out 1 sheet of puff pastry to a little larger than 16 by 12 inches. Trim edges; cut into four 8-by-6-inch squares. Place one piece of beef, cut-side down, on a pastry square; top with 2 tablespoons mousse, spreading evenly. Lightly beat 1 egg, then brush over edges of pastry, fold up corners to enclose filling, and gently press to seal. Repeat with remaining pastry, beef, and mousse. Arrange Wellingtons, seam-side up, on parchment-lined baking sheet; wrap well in plastic and then foil. Freeze up to 2 weeks.
Preheat oven to 425 degrees. Lightly beat remaining egg, then brush over frozen Wellingtons. Divide between 2 parchment-lined baking sheets. Bake about 35 minutes for medium-rare. Remove Wellingtons from baking sheet and let rest 10 minutes before serving with mushrooms.
Reviews
Add Rating & Review
20 Ratings
5 star values:
6
4 star values:
5
3 star values:
7
2 star values:
2
1 star values:
0
Reviews
Add Rating & Review
20 Ratings
5 star values:
6
4 star values:
5
3 star values:
7
2 star values:
2
1 star values:
0
Add Rating & Review
20 Ratings
5 star values:
6
4 star values:
5
3 star values:
7
2 star values:
2
1 star values:
0
20 Ratings
5 star values:
6
4 star values:
5
3 star values:
7
2 star values:
2
1 star values:
0
20 Ratings
5 star values:
6
4 star values:
5
3 star values:
7
2 star values:
2
1 star values:
0
- 5 star values:
- 6
- 4 star values:
- 5
- 3 star values:
- 7
- 2 star values:
- 2
- 1 star values:
- 0
All Reviews for Mini Beef Wellingtons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Beef Wellingtons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
