Mini Beef Wellingtons
Try our easy, mini version of Beef Wellington. Mushrooms, onion and thyme paired with Beef Tenderloin and baked in pastry cups until golden and crisp. These bite-sized appetizers quickly come together and are perfect for entertaining.
Cook Time: 40 Minutes
Servings: 12
Ingredients: 10
Ingredients
Preparation
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Step 1
In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook 2 to 3 minutes until tender and all liquid is evaporated, stirring often. Stir in onion, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper; remove from heat and set aside.
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Step 2
Preheat oven to 425°F. Toss beef with remaining 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Step 3
Spray 24 mini-muffin cups with cooking spray. Unfold puff pastry on a lightly floured cutting board; cut each sheet into 12 (2-inch) squares. Place squares into mini-muffin cups. Brush dough with mustard, then place heaping teaspoon of mushroom mixture in center of dough. Top with steak piece.
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Step 4
Bake 10 to 12 minutes or until golden brown and instant-read thermometer inserted in center registers 135°F for medium rare; 150°F for medium. Let rest. Temperature will continue to rise to 145°F for medium rare and 160°F for medium.
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Step 5
Serve warm topped with horseradish sauce and parsley, if desired.
Cooking Tip: Not a fan of horseradish? Try this great recipe from Jessica Formicola at Savory Experiments
Nutrition Information
229 Calories
6g SAT FAT
9g PROTEIN
1.7 mg IRON
1.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 2 pieces: 229 Calories; 126 Calories from fat; 14g Total Fat (6 g Saturated Fat; 0.1 g Trans Fat; 0.8 g Polyunsaturated Fat; 2.4 g Monounsaturated Fat;) 23 mg Cholesterol; 421 mg Sodium; 14 g Total Carbohydrate; 1.3 g Dietary Fiber; 0.7 g Total Sugars; 9 g Protein; 1 g Added Sugars; 5.7 mg Calcium; 1.7 mg Iron; 171 mg Potassium; 0.06 mcg Vitamin D; 0.18 mg Riboflavin; 1.9 mg NE Niacin; 0.21 mg Vitamin B6; 1.12 mcg Vitamin B12; 87 mg Phosphorus; 1.3 mg Zinc; 9 mcg Selenium; 21.4 mg Choline.
This recipe is an excellent source of Vitamin B12; and a good source of Protein, Riboflavin, Niacin, Vitamin B6, Zinc, and Selenium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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