Mini Beef Wellingtons with Red Wine Sauce: A Decadent Appetizer
Beef Wellington is a dish synonymous with elegance and indulgence. But who says you can’t enjoy its richness in bite-sized form? These mini beef wellingtons are the perfect appetizer for any special occasion, from holiday gatherings to sophisticated dinner parties. Encased in flaky puff pastry and served with a luscious red wine sauce, they’re sure to impress your guests. This recipe breaks down the process into manageable steps, ensuring even novice cooks can achieve Wellington perfection.
Why Mini Beef Wellingtons?
While a full-sized Beef Wellington is undoubtedly impressive, these mini versions offer several advantages:
* **Portion Control:** They’re perfectly portioned as appetizers, allowing guests to sample without feeling overly full.
* **Easier to Manage:** Working with smaller pieces of beef and pastry is significantly easier than a whole tenderloin.
* **Faster Cooking Time:** Mini Wellingtons cook much faster than their larger counterparts, making them ideal for entertaining.
* **Elegance in Every Bite:** They retain all the elegance and flavor of a traditional Beef Wellington in a more accessible format.
Ingredients You’ll Need
This recipe is divided into three main components: the beef filling, the duxelles, and the red wine sauce. Here’s a breakdown of the ingredients for each:
**For the Mini Beef Wellingtons:**
* **Beef Tenderloin:** 1.5 pounds, trimmed and cut into 1-inch thick medallions
* **Puff Pastry:** 1 package (about 14 ounces), thawed
* **Cremini Mushrooms:** 1 pound, finely chopped
* **Shallots:** 2 medium, finely chopped
* **Garlic:** 2 cloves, minced
* **Fresh Thyme:** 2 sprigs, leaves removed and chopped
* **Dry Sherry:** 1/4 cup
* **Dijon Mustard:** 2 tablespoons
* **Egg Wash:** 1 egg, beaten with 1 tablespoon of water
* **Olive Oil:** 2 tablespoons
* **Butter:** 2 tablespoons
* **Salt and Black Pepper:** To taste
* **All-purpose flour:** For dusting
**For the Red Wine Sauce:**
* **Beef Broth:** 2 cups
* **Dry Red Wine:** 1 cup (Cabernet Sauvignon or Merlot work well)
* **Shallots:** 1 medium, finely chopped
* **Garlic:** 1 clove, minced
* **Fresh Thyme:** 1 sprig, leaves removed and chopped
* **Bay Leaf:** 1
* **Butter:** 2 tablespoons, cold and cubed
* **Olive Oil:** 1 tablespoon
* **All-purpose Flour:** 1 tablespoon
* **Salt and Black Pepper:** To taste
Equipment
* Large skillet
* Small saucepan
* Baking sheet
* Parchment paper
* Food processor (optional, for chopping mushrooms)
* Rolling pin
* Cookie cutters (2-inch round or fluted)
* Pastry brush
Step-by-Step Instructions
Let’s break down the process into easy-to-follow steps:
**Part 1: Preparing the Duxelles**
The duxelles is a flavorful mushroom paste that adds moisture and depth to the Wellington. It’s crucial to cook it properly to remove excess moisture and concentrate the flavors.
1. **Prepare the Mushrooms:** If using a food processor, pulse the cremini mushrooms until finely chopped. Alternatively, chop them finely by hand.
2. **Sauté the Aromatics:** Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chopped shallots and garlic and sauté until softened and fragrant, about 3-5 minutes.
3. **Cook the Mushrooms:** Add the chopped mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and the liquid evaporates. This process can take 15-20 minutes. Be patient and continue cooking until the mushrooms are dry and beginning to brown.
4. **Deglaze with Sherry:** Pour in the dry sherry and scrape up any browned bits from the bottom of the skillet. Cook until the sherry is almost completely evaporated, about 2-3 minutes.
5. **Add Thyme and Season:** Stir in the chopped fresh thyme, salt, and black pepper. Taste and adjust seasoning as needed. Remove from heat and let cool completely.
**Part 2: Searing the Beef Medallions**
Searing the beef medallions creates a beautiful crust and locks in the juices, ensuring a tender and flavorful center.
1. **Prepare the Beef:** Pat the beef tenderloin medallions dry with paper towels. This helps them sear properly.
2. **Season Generously:** Season the medallions generously with salt and black pepper on all sides.
3. **Sear the Beef:** Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over high heat. Once the pan is very hot, carefully add the beef medallions, making sure not to overcrowd the pan. Sear for 1-2 minutes per side, until a golden-brown crust forms. The internal temperature should still be rare to medium-rare. Remember, they will continue to cook in the oven.
4. **Let Cool:** Remove the seared beef medallions from the skillet and let them cool completely on a wire rack.
**Part 3: Assembling the Mini Beef Wellingtons**
This is where the magic happens! Patience and precision are key to creating perfectly shaped and sealed Wellingtons.
1. **Prepare the Puff Pastry:** Lightly dust a clean work surface with all-purpose flour. Roll out the thawed puff pastry to about 1/8-inch thickness.
2. **Cut the Pastry:** Use a 2-inch round or fluted cookie cutter to cut out circles from the puff pastry. You should aim to get at least 24 circles from a standard package of puff pastry. Re-roll any scraps to maximize your yield.
3. **Spread Mustard:** Lightly brush the top of each beef medallion with Dijon mustard.
4. **Assemble the Wellingtons:** Place a puff pastry circle on your work surface. Spoon a small amount of the cooled duxelles onto the center of the pastry circle. Top with a mustard-coated beef medallion. Spoon another small amount of duxelles on top of the beef medallion.
5. **Seal the Wellingtons:** Brush the edges of the pastry circle with egg wash. Gently fold the pastry over the beef filling, sealing the edges tightly. Press the edges with a fork to create a decorative crimped edge and ensure a secure seal. This is crucial to prevent the filling from leaking during baking.
6. **Chill the Wellingtons:** Place the assembled mini beef wellingtons on a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for at least 30 minutes. This helps the pastry relax and prevents it from shrinking during baking. You can even chill them for several hours or overnight.
**Part 4: Baking the Mini Beef Wellingtons**
Baking time is crucial to achieving perfectly cooked beef and golden-brown pastry.
1. **Preheat the Oven:** Preheat your oven to 400°F (200°C).
2. **Egg Wash and Score:** Remove the chilled mini beef wellingtons from the refrigerator. Brush the tops of the wellingtons with egg wash. Use a sharp knife to make a small slit or two on top of each wellington. This allows steam to escape and prevents the pastry from bursting.
3. **Bake:** Bake for 15-20 minutes, or until the pastry is golden brown and puffed up. The internal temperature of the beef should reach 130-135°F (54-57°C) for medium-rare.
4. **Let Rest:** Remove the mini beef wellingtons from the oven and let them rest for a few minutes before serving.
**Part 5: Making the Red Wine Sauce**
The red wine sauce adds a final layer of richness and complexity to the dish.
1. **Sauté the Aromatics:** Heat the olive oil in a small saucepan over medium heat. Add the chopped shallot and garlic and sauté until softened, about 3-5 minutes.
2. **Add Flour:** Sprinkle the all-purpose flour over the shallots and garlic and cook for 1 minute, stirring constantly. This creates a roux that will help thicken the sauce.
3. **Deglaze with Red Wine:** Slowly pour in the dry red wine, scraping up any browned bits from the bottom of the saucepan. Bring to a simmer and cook until the wine has reduced by half, about 5-7 minutes.
4. **Add Beef Broth and Herbs:** Pour in the beef broth, add the thyme sprig and bay leaf. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
5. **Strain the Sauce:** Remove the saucepan from the heat. Strain the sauce through a fine-mesh sieve to remove the shallots, garlic, thyme sprig, and bay leaf. This will give you a smooth and elegant sauce.
6. **Finish with Butter:** Return the strained sauce to the saucepan. Whisk in the cold, cubed butter, one piece at a time, until melted and emulsified. This will add richness and shine to the sauce.
7. **Season and Serve:** Season the red wine sauce with salt and black pepper to taste. Serve warm with the mini beef wellingtons.
Tips for Success
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the final dish. Use good-quality beef tenderloin, fresh mushrooms, and a flavorful red wine.
* **Don’t Overcrowd the Pan:** When searing the beef medallions, avoid overcrowding the pan. Sear them in batches to ensure they develop a proper crust.
* **Cool the Duxelles Completely:** Make sure the duxelles is completely cool before assembling the wellingtons. Warm duxelles can melt the puff pastry and make it difficult to work with.
* **Seal the Edges Tightly:** Ensure the edges of the puff pastry are tightly sealed to prevent the filling from leaking during baking. Use a fork to crimp the edges for a decorative touch and extra security.
* **Chill the Wellingtons:** Chilling the assembled wellingtons before baking helps the pastry relax and prevents it from shrinking. It also helps the pastry become more flaky.
* **Don’t Overbake:** Overbaking the wellingtons will result in dry beef and tough pastry. Bake them until the pastry is golden brown and the beef is cooked to your desired doneness.
* **Make Ahead:** The duxelles and red wine sauce can be made ahead of time and stored in the refrigerator for up to 2 days. You can also assemble the wellingtons ahead of time and keep them refrigerated until ready to bake.
Variations and Adaptations
* **Different Meats:** While beef tenderloin is the traditional choice, you can also use other cuts of beef, such as sirloin or filet mignon. You can also experiment with other meats, such as venison or lamb.
* **Vegetarian Option:** For a vegetarian version, replace the beef with roasted portobello mushrooms or a mixture of vegetables.
* **Different Sauces:** If you’re not a fan of red wine sauce, you can serve the mini beef wellingtons with other sauces, such as a mushroom sauce, a béarnaise sauce, or a horseradish cream sauce.
* **Add Foie Gras:** For an extra decadent touch, add a small piece of seared foie gras to each Wellington before sealing the pastry.
Serving Suggestions
These mini beef wellingtons are perfect as appetizers for:
* Holiday gatherings (Christmas, Thanksgiving, New Year’s Eve)
* Dinner parties
* Cocktail parties
* Special occasions
Serve them warm with the red wine sauce spooned over the top. You can also garnish them with fresh herbs, such as thyme or parsley.
Storage Instructions
* **Leftover Mini Beef Wellingtons:** Store leftover mini beef wellingtons in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or microwave until heated through.
* **Leftover Red Wine Sauce:** Store leftover red wine sauce in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a saucepan over low heat.
Nutritional Information (Approximate, per Wellington)
* Calories: 250-300
* Fat: 15-20g
* Protein: 15-20g
* Carbohydrates: 10-15g
(Note: Nutritional information can vary depending on the specific ingredients used.)
Enjoy Your Delicious Mini Beef Wellingtons!
These mini beef wellingtons are a delicious and impressive appetizer that’s sure to be a hit with your guests. With a little patience and attention to detail, you can create these elegant bites and elevate any occasion. Bon appétit!