Mini Beef Wellingtons With Mushrooms and Gorgonzola

(from saymyname’s recipe box)

Serves 8 people

Categories: Appetizers, Beef


  • 8 (6 ounce) center-cut filet mignon (about 1 1/2 inches thick)
  • salt
  • pepper
  • 2 tablespoons vegetable oil
  • 8 large mushrooms
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallots
  • 4 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 2 sheets frozen puff pastry, thawed for 30 minutes
  • 1/2 cup crumbled gorgonzola


  1. Pat filets mignons dry and season with salt and pepper.

  2. Heat oil in a big skillet over med-high heat.

  3. Sear filets mignons on both sides; remove filets to a plate and loosely cover with plastic wrap; chill until cold, about 1 hour.

  4. Thinly slice mushrooms, and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over medium heat, stirring until mushrooms are lightly browned.

  5. Transfer mushroom mixture to a bowl to cool completely.

  6. In a small bowl lightly beat eggs with a fork to make an egg wash.

  7. On a lightly floured surface roll out pastry sheets into two 14-inch squares; trim edges to form two 13-inch squares; cut each square into 4 squares.

  8. Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture.

  9. Top mushroom mixture with filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them; seal seam with egg wash.

  10. Wrap remaining 2 corners of pastry over filet and seal in same manner; seal any gaps with egg wash and press pastry around filet to enclose completely.

  11. Arrange beef Wellington seam-side down on a baking pan lined with parchment paper; make 7 more beef Wellingtons in same manner.

  12. Chill remaining egg wash for brushing on pastry just before baking.

  13. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.

  14. Preheat oven to 425°; brush top and sides of beef Wellington with some remaining egg wash and bake 20-30 minutes, or until pastry is golden and the meat temperature is 117°; serve immediately.

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