Hi everyone. Today I bring to you beef wellingtons, kind of. You see, the idea of a beef wellington (filet wrapped in pastry dough) is basically all kinds of amazing. I mean what’s not to like? Meat and pastries. So I have always thought about making beef wellingtons because they are so good, but the problem I always run into is that I don’t like mushrooms….like at all. They are some of my least favorite foods and are a key ingredient in this dish. Also, I didn’t want to make big ones as a main dish. Not sure why, but I was feeling the appetizer route. That led me to this recipe, which still included mushrooms, but I decided to change those out. I replaced the mushrooms with grilled onions and they turned out amazing. Obviously if you are a traditionalist, or a mushroom lover, go for the original, but the onions as a substitute worked just as well in my opinion.
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, thinly sliced
- 1 teaspoon finely chopped fresh rosemary (can use dried)
- 1/4 teaspoon freshly ground black pepper
- Sea salt
- 1 large egg, lightly beaten
- 1 16oz package frozen puff pastry dough, thawed
- 1 lb trimmed beef tenderloin, cut into 24 cubes (about 3/4 inch each)
- 1/3 cup Boursin cheese (I found a Boursin cheese with herbs at the market)
Directions
- In a skillet over medium heat, sauté onions (or mushrooms) with rosemary, salt and pepper until cooked
- Roll puff pastry out and cut into 3 in. squares (mine ended up being more triangles due to the way the dough was shaped)
- Place one beef cube in the middle of the pastry square and add a pinch of salt
- Top each cube with some cheese and some onions (or mushrooms)
- Brush the edges of the square with egg wash and fold the dough over the cube to seal it
- After you’ve completed this with all of the cubes, place them on a parchment lined baking sheet and brush the tops with the egg wash (I found it easier to just dunk and roll them in the egg wash)
- Bake for ~9 minutes at 450 degrees, until the pastry is golden brown
- Let sit for ~5 minutes and serve!
Chivalrous Cooking 
One year for New Year’s Eve, I made Beef Wellington – it was wonderful, but a ton of work! These little bit-size Wellingtons look delicious, with a lot less work. Gotta give them a try – soon.
Absolutely! I was looking at recipes for entree ones, but they seemed much more exhausting. These were slightly tedious to assemble and wrap individually, but it wasn’t too bad. A lot more room for error. Let me know how yours turn out when you give them a try!