My Mini Beef Wellingtons are the perfect appetizer to ring in the New Year at a fancy party or to impress your football buddies!
Be the star of the party with these simple but elegant Mini Beef Wellingtons. I have been making these elegant little appetizers for years and they are always a hit. These look very fancy but are incredibly simple to make. Your guest will ask you where you purchased them.
My Mini Beef Wellingtons are the perfect make-ahead appetizers because they freeze great. I usually double or triple the recipe. When ready to fix, just grab them from the freezer, brush them with the egg wash and bake. Perfect for the impromptu get together or when you get invited to a party at the last-minute.
I serve my Mini Beef Wellingtons with a simple dipping sauce using Boursin® cheese, cream cheese, and Worcestershire sauce.
Because of how quick these cook, you will need to use a high-quality cut of beef such as a fillet or rib-eye.
I hope everyone had a Merry Christmas and a Happy New Year. Thank you for visiting, supporting Dad Whats 4 Dinner. Can’t wait for all the opportunities 2018 will bring. –Best Quinn!!!!
Be the star of the party with these simple but elegant Mini Beef Wellingtons.
- 1 package (2 Sheets) frozen puff pastry. thawed
- 1/3 cup Boursin cheese, Herb blend or shallot and chives
- 3/4 lb. trimmed beef tenderloin or strip steak, cut into half inch pieces
- Salt and Freshly ground pepper
- 1 tbsp. egg plus 1 water, beaten
- 1/4 cup Boursin cheese
- 4 oz. cream cheese
- 2 tsp. Worcestershire sauce
- Pre-heat oven to 400°F
- On a lightly floured sheet of parchment paper, roll out one sheet of puff pastry, into a 10 x 15 rectangle, about an 1/8 inch thick.
- Cut the pastry into 2*2 inch squares
- Spoon a scant 1/4 tsp of Boursin cheese into the center of each square
- Season the cubed beef with salt and pepper
- Set a beef cube on each pastry square
- Fold the pastry over the beef, neatly tucking in the corners
- Arrange the pastries seam side down on a large baking sheet lined with parchment paper. Repeat with the second sheet of puff pastry.
- At this point, the recipe can be frozen for up to one month. (See Note)
- When ready to bake lightly brush each pastry with the egg wash mixture.
- Bake 12 -15 minutes, or until puffed and golden brown.
- Let cool slightly, then transfer to a platter to serve with sauce
- To make sauce combine Boursin cheese, cream cheese, and Worcestershire sauce.
First published by Quinn Caudill for dadwhats4dinner.com ©2015 updated ©2017
-Freeze individually on a cooking sheet until frozen then place in freezer bags for storage for up to two months.
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Here are a few suggestions!