Beef Wellington Appetizers Recipe

Ingredients for Beef Wellington Appetizers

• Red Wine Vinegar
• 2 tbsp olive oil
• Dijon Mustard
• Lemon Juice
• Sugar
• Salt and freshly ground black pepper to taste
• Ground Black Pepper
• Cayenne Pepper
• 1 lb beef tenderloin, trimmed
• Butter
• Shallot
• Mushrooms
• Pepper
• Phyllo Pastry Sheets
• Egg Yolks
• Tarragon

How to Make Beef Wellington Appetizers

1. Preheat oven to 400°F (200°C).
2. Season the beef tenderloin with salt and pepper. Sear in a hot pan with olive oil until browned on all sides. Let cool completely.
3. Spread the duxelles evenly over the beef. Top with a layer of Parma ham, overlapping slightly.
4. Carefully spread puff pastry over the ham, ensuring it covers the beef completely. Trim any excess pastry and crimp the edges to seal.
5. Brush the pastry with egg wash (1 egg beaten with 1 tbsp milk).
6. Cut the Wellington into bite-sized pieces (approx. 1-inch thick).
7. Place the appetizers on a baking sheet lined with parchment paper.
8. 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.
9. Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.