An elegant dish for a special occasion or to make any meal special! The holidays lend themselves to special meals and entertaining, but no one wants to be stuck in the kitchen when everyone else is enjoying family and friends. My mini beef Wellingtons are the perfect dish to serve your holiday guests. They can be made ahead of time and then baked right before serving. These individual pockets of flakey pastry are filled with tender chunks of flavorful steak smothered in herbed creamy cheese and buttery mushrooms and onions. They are almost a meal in themselves and are perfect with a salad or simple vegetable. You’ll get your fill of turkey and ham this holiday, so treat yourself and your guests to an elegant and tasty dish that will make any meal special.
Belle’s Mini Beef Wellingtons
1 package of refrigerated puff pastry (sheet)
1 pound rib eye, filet mignon, or other very tender meat
2 tablespoons butter
1 ½ cups sliced mushrooms
1 cup sliced onion
1 tablespoon Worcestershire sauce
½ tablespoon Dijon mustard
1 (5.2 ounces) package of garlic and herb soft cheese (I use Boursin)
1 tablespoon butter, melted
On a parchment line baking sheet, unroll the puff pastry. Slice into four even squares and stretch or use a rolling pin to flatten and make each section into a uniform square that is about 10 by 10 inches. Set aside. Slice the steak into 2 inch chunks. In a fry pan heat the butter. Add the onions and mushrooms and saute until soft. Remove from the pan to a bowl. In the same fry pan, sear the meat on all sides. Add the Worcestershire sauce and mustard and stir to coat. Place the meat evenly between each pastry square. Top with an equal amount of the onion and mushroom mixture and a tablespoon of the cheese. Take opposite corners of the pasty and fold up and secure. Take the other opposite sides and do the same and then pinch to seal all sides. Brush each pocket with melted butter and bake at 425 degrees for 15-20 minutes or until pastry is golden brown.
