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Mini Beef Wellington Bundles

Posted December 31, 2018 in Recipes

A party in each bite, these yummy bites are elegant and so worthy of New Year’s Eve.


Prepared piecrust

8 ounces fresh mushrooms, quartered

1 clove garlic

1 tablespoon parsley

¼ yellow onion, quartered

2 tablespoons butter

2 teaspoons olive oil

¼ cup cream

1 tablespoon red wine (optional)

8 ounces thinly sliced rare prime rib or rare roast beef from the deli


Step 1: Roll out the piecrust and cut into small rounds. You will need two rounds for each bundle. Press half of the rounds into the wells of a mini cupcake pan. Set aside.

Step 2: In a food processor, chop the mushrooms, garlic, parsley and onion until the pieces are very small, almost like a paste. Turn the mushroom mixture onto a piece of cheesecloth. Gather up the edges over the mixture and, holding the edges together, squeeze out the juice. Squeeze really hard. The mushrooms should form a ball that is dry when all the juice is out.

Step 3: In a small skillet, melt the butter and oil. Place the mushroom mixture into the pan and sauté 5-8 minutes until the mushrooms are cooked but not browned. Pour in the wine and cook it down until the liquid is absorbed. Pour in the cream and season with salt and pepper to taste. Cook a few more minutes until the mixture is a little like a paste, but not like a sauce. Set aside to cool.

Step 4: Cut the beef into half inch squares.

Step 5: Assemble the bundles by placing about 1 teaspoon of the mushroom mixture in the bottom of each pastry-lined well. Place two squares of beef on top. Cover with a circle of pastry and press the edges closed. With a sharp knife, make a small hole in the center of each top for steam to escape.

Step 6: Bake the bundles in a hot oven (425 degrees) until the bundles are browned on top (about 20 minutes). Cool on a wire rack until warm but not hot. Place on a beautiful plate and serve. ♦

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