Recipes

Mini Beef Wellingtons

In honor of Finding Freedom by Omid Scobie and Carolyn Durand, we wanted to recreate a (mini) version of the English favorite, Beef Wellington.

The BBTP version has of course been simplified. That being said we did not skimp on flavor or presentation! With the holidays coming up, our Mini Beef Wellingtons make a beautiful appetizer and presentation, and can easily be made ahead and then popped into the oven to reheat.

Ingredients

  • 1 package of phyllo dough, at room temp
  • 2 beef tenderloin fillets, cut into 1 inch cubes
  • 1 cup of mushrooms, finely chopped
  • 1 clove of garlic, minced
  • 1 small onion, minced
  • 3 sprigs of thyme
  • 1 TBS butter
  • 1 TBS Red cooking wine
  • Salt + Pepper to taste
  • 1 egg

Steps

  • Set oven to 375 degrees and line a baking sheet with parchment paper
  • In a non-stick pan or skillet melt 1 TBS of butter over medium heat
  • Once the butter has melted, add the minced onion; cook until the onions become slightly translucent and fragrant (about 6 minutes)
  • Once the onions have cooked, add the garlic, chopped mushrooms, red wine, and dash of salt/pepper
  • Remove the leaves from the sprigs of thyme and mince; add to the onion/mushroom mixture and remove from heat
  • Empty the mushroom mixture into a small bowl and set aside
  • Place the pan back over medium heat (there is no need to wash it!) and add the cubes of beef
  • Cook the beef for about 5 minutes on each side. Note – the beef will cook quickly because of the size
  • Once the beef cubes have cooked through, remove from the heat
  • Clear out a work surface and lay down the sheet of phyllo dough
  • Place evenly spaced spoonfuls of the mushroom mixture in a row on one half of the dough; place a cube of beef ontop of each spoonful
  • Fold the other half of the dough over the mushroom and beef piles
  • Once the dough is folded, use a sharp knife to separate the individual wellingtons; then roll the folds up so that the seems are tucked in
  • In a small bowl whisk together an egg with a splash of water
  • Using a pastery brush, brush the top of each wellington and place on the baking sheet
  • Bake the wellingtons for 8-10 minutes or until golden brown