This mini beef wellington recipe is a great starter to serve at a party or get together! Made into a two-bite tart, tender, juicy pieces of beef with Dijon, shallot,...
This mini beef wellington recipe is a great starter to serve at a party or get together! Made into a two-bite tart, tender, juicy pieces of beef with Dijon, shallot, mushroom and bacon all topped with my signature creamy Dijon sauce and in a flaky puff pastry shell.
Preheat the oven to 350°F. Grease 2 muffin tins with vegetable shortening or cooking spray. Set aside.
In a small food processor, pulse the shallot, mushrooms and garlic until finely minced and a paste forms.
Melt the butter over medium heat in a medium skillet, add the shallot mixture and saute until fragrant and fairly dry, approximately 5 minutes. Remove from the heat and stir in the Dijon mustard and fresh thyme. Set aside.
Unroll the thawed puff pastry onto a cutting board or clean work surface, cut each pieces into nine equal 3×3 inch squares. Press each square into the a muffin well, letting the corners flop over the side.
Equally divide the cream cheese between each cup, then the shallot mixture, beef chunks and finally the bacon crumbles.
Bake for 17-20 minutes or until the puff pastry edges are lightly browned.
While the wellingtons are cooking, stir together the sour cream or plain yogurt and mustard.
Top each cup approximately 1 1/2 teaspoons of mustard cream sauce.
Finish by sprinkling with flakey sea salt, freshly ground black pepper and chopped parsley.
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