Mini Beef Wellington
Craving Beef Wellington, but don't want hours of hassle in the kitchen? These mini versions are the perfect snack or appetizer and are on the table in no time. We made them this time with tender beef shoulder tender (diamanthaas) and a delicious homemade duxelles. Save this recipe quickly for your next BBQ session or dinner!
Nutritional Values
* Estimated values per person
Classic made easy
The classic Beef Wellington is a masterpiece, but often takes hours of work and a lot of stress to cook the meat perfectly. These mini versions solve that completely. By using muffin tins and cutting the meat into small 2.5 cm cubes, they cook super fast and everyone gets their own perfect mini package. Ideal as an impressive BBQ appetizer or as a luxury snack during a party!
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The Battle Plan
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How will you prepare it?
Make Duxelles
Very finely chop the mushrooms, onion, and garlic. Fry dry in a pan with the thyme leaves until all moisture from the mushrooms has evaporated.
At the end, mix in the fresh parsley and let the mixture cool down completely.
Assemble in muffin tin
Cut the puff pastry into squares large enough to press into the muffin tin. Gently press them in.
Spoon a tablespoon of the cooled duxelles into the bottom of each pastry cup.
Add the meat
Brush the cubes of beef shoulder tender all around with a little bit of mustard.
Place the brushed beef cubes on top of the duxelles in the puff pastry.
Cook (Indirect Heat)
Ensure the BBQ (or oven) is preheated for indirect cooking at 200°C.
Bake the mini Beef Wellingtons indirectly for 15 to 20 minutes until the pastry is golden brown. Target core temperature for the meat: 50-52°C.
Finishing
Remove from the tin and top with a generous dollop of sauce or garlic butter before serving. Enjoy!
Ready for Service
Enjoy your meal, Pitmaster! Share your result with #ApeldoornscheVleeseters
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