Mini Beef Wellingtons with Gorgonzola Sauce
Mini Beef Wellingtons with Gorgonzola Sauce transform the classic Beef Wellington into a bite-sized delight, perfect for gatherings and packed with rich flavors.
Ingredients
For the Wellingtons
- 1 sheet puff pastry, thawed and cut into squares Provides a light and airy bite.
- 1 cup mushroom duxelles Finely chopped mushrooms sautéed with shallots, garlic, and thyme.
- 1 lb beef tenderloin, cut into 1-inch cubes Juicy and tender for a melt-in-your-mouth texture.
- 2 tbsp olive oil For searing the beef.
- 8 slices turkey or chicken prosciutto Adds a savory layer of flavor.
- 1 egg beaten for egg wash Gives the pastry a beautiful sheen.
- Salt to taste salt Essential seasoning.
- Black pepper to taste black pepper Essential seasoning.
For the Gorgonzola Sauce
- 1 cup heavy cream Adds richness to the sauce.
- 1 cup crumbled Gorgonzola cheese Provides a punch of flavor.
- 1 tsp Dijon mustard Brightens the sauce.
For Garnish
- Fresh thyme sprigs fresh thyme sprigs for garnish Adds freshness to the plate.
Instructions
Preparation
- Season beef tenderloin cubes generously with salt and black pepper. In a skillet over medium-high heat, add olive oil.
- Once hot, sear the beef cubes for 1-2 minutes on each side until nicely browned but not cooked through. Remove from heat and let them cool.
Assembly
- Lay out slices of prosciutto and spread a thin layer of mushroom duxelles over each.
- Place one seared beef cube in the center of each prosciutto slice and wrap tightly.
- Position each wrapped beef on a puff pastry square and fold the edges over the filling, sealing completely.
- Brush the tops with the beaten egg wash and arrange them seam-side down on a parchment-lined baking sheet.
Baking
- Preheat your oven to 400°F (200°C).
- Bake the Mini Beef Wellingtons for 15-18 minutes, or until the puff pastry is golden brown.
Gorgonzola Sauce Preparation
- In a small saucepan, gently heat the heavy cream over medium heat until it starts to simmer.
- Add the crumbled Gorgonzola cheese and Dijon mustard, whisking until smooth.
- Season the sauce with salt and black pepper to taste.
Serving
- Plate the mini beef Wellingtons and generously drizzle with the warm Gorgonzola sauce.
- Garnish with fresh thyme sprigs.
Notes
To elevate your Mini Beef Wellingtons, consider adding fresh herbs or experimenting with different cheeses. Ensure the puff pastry is chilled for best results, and allow the beef to cool before wrapping.