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Mini Beef Wellingtons with Mushrooms & Gorgonzola

Mini Beef Wellingtons with Mushrooms & Gorgonzola

5
(5)

Golden puff pastry encases a tender filet mignon, together with a savory mushroom-shallot mixture and a touch of Gorgonzola cheese to make an elegant and appetizing main dish.

serves 8 people

Ingredients

cost per recipe: $44.30

The price is determined by the national average.

  • 3

    pounds beef tenderloin steak(8 filet mignons each 1/2 inch thick)

  • 1/4

    teaspoon ground black pepper

  • 2

    tablespoons vegetable oil

  • 2

    tablespoons unsalted butter

  • 8

    ounces mushrooms, thinly sliced (about 3 cups)

  • 2

    tablespoons finely chopped shallot

  • 4

    cloves garlic, minced

  • 2

    tablespoons all-purpose flour

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions

  • 1/2

    cup crumbled gorgonzola cheese

  • 1

    egg, beaten

view nutrition info

How to Make It

Line a baking sheet with parchment paper. Season the beef with black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold. Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic and season with black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool. Sprinkle the work surface with the flour. Unfold the pastry sheets on the floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all. Place 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture evenly among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners. Place the pastry-wrapped beef seam-side down on the prepared baking sheet. Cover and refrigerate the pastry-wrapped beef and the remaining egg for 1 hour or overnight. Heat the oven to 425°F.  Brush the pastry-wrapped beef with the remaining egg. Bake for 20 minutes or until the pastry is golden brown and the temperature of the beef is 117°F. Serve immediately.
Step 1

Line a baking sheet with parchment paper. Season the beef with black pepper.

Step 2

Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold.

Step 3

Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic and season with black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.

Step 4

Sprinkle the work surface with the flour. Unfold the pastry sheets on the floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all.

Step 5

Place 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture evenly among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.

Step 6

Place the pastry-wrapped beef seam-side down on the prepared baking sheet. Cover and refrigerate the pastry-wrapped beef and the remaining egg for 1 hour or overnight.

Step 7

Heat the oven to 425°F.  Brush the pastry-wrapped beef with the remaining egg. Bake for 20 minutes or until the pastry is golden brown and the temperature of the beef is 117°F. Serve immediately.

Recipe Tips

  • Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(5)
  • Jersauers

    July 30, 2011

    Mini Beef Wellingtons with Mushrooms & Gorgonzola

    I ended up replacing the Gorgonzola with blue cheese and the pastry sheet with Phyllo dough and it was great. Replacements were mostly due to lack of options since I'm on a military post out of the states. But I know I would love to make this again and plan to for a cocktail party I'm having.

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  • debra.crespo

    January 16, 2011

    Mini Beef Wellingtons with Mushrooms & Gorgonzola

    Christmas Dinner,needed to customize doneness of beef to individual tastes. Wellingtons were perfect and delicious.

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  • Debbie F.

    March 11, 2009

    Mini Beef Wellingtons with Mushrooms & Gorgonzola

    This was just WONDERFUL! Thank you!!!

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  • p s.

    December 8, 2008

    Mini Beef Wellingtons with Mushrooms & Gorgonzola

    Great recipe, delicious combinations, and with the pre-made pastry, it's easy! Disregard the other review though, these are not "minis", they are more than enough for a main dish. (Remember: 3 ounces of meat is recommended,these are already 6 ounces, TWICE as much!)

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  • Pat L.

    November 22, 2008

    Mini Beef Wellingtons with Mushrooms & Gorgonzola

    This was amazing! I changed it slightly though. Instead of them being minis, I made them into entree portions. I also added sherry wine to the mushroom mixture which added a fantastic flavor.

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