Two-Bite Beef Wellingtons

I’ve never made beef wellington before, and I’m now quite embarrassed to say that, because these were delicious, and I am regretful for all of the years that I missed out on this amazing dish. I adapted these from this recipe at Le Petit Pierogi. If you want the outline on the entrée sized servings, click over there to check it out.


  • 1 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 Shallot, chopped
  • 1 clove Garlic, minced
  • 1 Tbsp Flat-Leaf Parsley, finely chopped
  • 2 slices Bacon, chopped
  • ½ pound Mushrooms, stemmed, cleaned and finely chopped
  • Salt and freshly ground black pepper
  • 2 Tbsp Dry Sherry, 2 splashes
  • ½ lb Filet of Beef, cut into 1 inch chunks, you should have 14
  • 1 sheet Puff Pastry, 11 by 17, defrosted
  • 1 Egg, beaten with a splash of water


  1. Preheat oven to 425.
  2. Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and sauté 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.
  3. In a small pan over medium heat, add bacon and cook until crispy. Put cooked bacon on a paper towel to drain off the fat, and put the bacon in a small bowl. Add shallots, garlic and parsley. Mix together and set aside (This can be done in advance and put in the refrigerator).
  4. In a nonstick skillet over high heat, sear meat for about 1 minute on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
  5. Spread the puff pastry sheet out on to a lightly floured cutting board. Cut into 14 1 inch wide strips. On each rectangle of dough, place a piece of the beef and about 1 tsp of the cooked mushroom mixture. Wrap dough up and over the meat. Seal the dough with egg wash and place seam side down a baking sheet. Bake beef Wellingtons 10 minutes or until golden.

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