Mini Beef Wellingtons with Mushroom and Gorgonzola

Mini Beef Wellingtons with Mushrooms & Gorgonzola

Golden puff pastry encases a tender filet mignon, together with a savory mushroom-shallot mixture and a touch of Gorgonzola cheese to make an elegant and appetizing main dish.
  • thaw: 40 minutes
  • prep: 30 minutes
  • bake: 20 minutes
  • chill: 120 minutes
  • cool: 10 minutes
  • total: 30 minutes
  • Serves: 8

Recipe

Ingredients

  • 3 pounds beef tenderloin steak(8 filet mignons each 1/2 inch thick)
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 8 ounces mushrooms, thinly sliced (about 3 cups)
  • 2 tablespoons finely chopped shallot
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
  • 1/2 cup crumbled gorgonzola cheese
  • 1 egg, beaten

Directions

  1. Line a baking sheet with parchment paper. Season the beef with black pepper.

  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold.

  3. Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic and season with black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.

  4. Sprinkle the work surface with the flour. Unfold the pastry sheets on the floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all.

  5. Place 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture evenly among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.

  6. Place the pastry-wrapped beef seam-side down on the prepared baking sheet. Cover and refrigerate the pastry-wrapped beef and the remaining egg for 1 hour or overnight.

  7. Heat the oven to 425°F.  Brush the pastry-wrapped beef with the remaining egg. Bake for 20 minutes or until the pastry is golden brown and the temperature of the beef is 117°F. Serve immediately.

  8. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Wrapped Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes