Ingredients for Beef Wellington Appetizers
- 0 Red Wine Vinegar
- 2 tablespoons Olive Oil
- 0 Dijon Mustard
- 0 Lemon Juice
- 0 Sugar
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 0 Cayenne Pepper
- 1 1/2 lbs Beef Tenderloin
- 1 tablespoon Butter
- 2 large Shallots, finely chopped
- 1 pound Mushrooms, finely chopped
- to taste Pepper
- 0 Phyllo Pastry Sheets
- 0 Egg Yolks
- 0 Tarragon
- 1 tablespoon Fresh Thyme, minced
- 1/4 cup Dry Sherry
- 1 sheet (13.2 oz) Puff Pastry, thawed
- 6-8 slices Parma Ham
- 1 large Egg
- 1 tablespoon Milk
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How to Make Beef Wellington Appetizers
- Preheat oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper. Sear in a hot pan with olive oil until browned on all sides. Let cool completely.
- Spread the duxelles evenly over the beef. Top with a layer of Parma ham, overlapping slightly.
- Carefully spread puff pastry over the ham, ensuring it covers the beef completely. Trim any excess pastry and crimp the edges to seal.
- Brush the pastry with egg wash (1 egg beaten with 1 tbsp milk).
- Cut the Wellington into bite-sized pieces (approx. 1-inch thick).
- Place the appetizers on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the pastry is golden brown and the beef is cooked to your liking. Internal temperature should reach 130-135°F (54-57°C) for medium-rare.
- Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
21g
Carbs
1g
