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Mini Beef Wellington Appetizers

These indulgent snacks are bite size and packed with savory umami flavors.


1 Tbsp. + 1 tsp. unsalted butter

2 Tbsp. shallot, minced

2 cloves Ready-Set-Serve Peeled Garlic, minced

1/2 pound Markon First Crop White Mushrooms, finely minced

Few sprigs of Markon First Crop Thyme

1 tsp. kosher salt, split

1/2 tsp black pepper, split

1/4 C red wine

1 Tbsp. Dijon mustard

1/8-oz. filet mignon, cut into four equal portions

8 oz. puff pastry sheet, defrosted, pricked with a fork, and cut into four pieces

1 egg yolk, beaten with 1 Tbsp. water


Heat one tablespoon butter in a sauté pan. Add shallots, garlic, mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; deglaze with red wine. Cook on medium-high until all liquid is reduced and mixture forms a spreadable paste. Remove thyme sprigs and cool.

Preheat oven to 425 degrees.

Pat all four filet mignon pieces dry and season with remaining salt and pepper. Sear meat on all sides in hot pan with teaspoon butter for a total of one minute.

Place each piece of meat on top of a puff pastry square that have been brushed with egg wash; Coat each piece with mustard. Top each with equal portion of mushroom duxelle. Wrap pastry around filling and secure with egg wash (tuck under). Chill in freezer for 30 minutes.

Bake all four pieces on parchment-lined sheet for 15 minutes (for medium rare).

Let rest for five minutes, then serve each mini wellington topped with dollop of mashed potatoes on top.