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Mini Beef Wellingtons Recipe
Mini Beef Wellingtons Recipe photo by Taste of Home

Mini Beef Wellingtons Recipe

Publisher Photo
I discovered this lovely starter at a wedding I attended. After sampling one, I decided I had to try duplicating the recipe at home. I think my version is a bit easier and faster to prepare, but just as elegant in appearance and just as crowd-pleasing.—Annie De La Hoz, Delta, Colorado
TOTAL TIME: Prep: 2 hours + cooling Bake: 15 min./batch
MAKES:40 servings
TOTAL TIME: Prep: 2 hours + cooling Bake: 15 min./batch
MAKES: 40 servings

Ingredients

  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 14 tablespoons butter, divided
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted, divided
  • 1 cup Madeira or marsala wine, divided
  • 1/2 pound medium fresh mushrooms, finely chopped
  • 1 garlic cloves, minced
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 tubes (16.3 ounces each) large refrigerated flaky biscuits

Nutritional Facts

1 appetizer equals 296 calories, 16 g fat (6 g saturated fat), 33 mg cholesterol, 678 mg sodium, 24 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  1. In a Dutch oven, brown roast on all sides in 4 tablespoons butter. Pour 1/2 cup broth and 1/2 cup wine over roast. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until tender. Remove roast and cool slightly; shred meat with two forks.
  2. In a small skillet, saute mushrooms in 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in parsley; set aside.
  3. In a large saucepan, bring remaining broth and 1 tablespoon butter to a boil. Combine cornstarch and remaining wine until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meat, mushroom mixture, salt and pepper.
  4. Press each biscuit into a 4-in. circle. Place 2 tablespoons meat mixture on half of each circle. Bring edges of biscuit over mixture and pinch seam to seal. Place on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over appetizers. Yield: 40 appetizers.
Originally published as Mini Beef Wellingtons in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p43

Nutritional Facts

1 appetizer equals 296 calories, 16 g fat (6 g saturated fat), 33 mg cholesterol, 678 mg sodium, 24 g carbohydrate, 1 g fiber, 11 g protein.

Reviews for Mini Beef Wellingtons

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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3 Star
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MY REVIEW
Reviewed Mar. 26, 2014

Has anyone made n then frozen? If so, before or after baking?

MY REVIEW
Reviewed Aug. 28, 2012

I made these both for an ROTC dinner meeting and a wrestling match. They were an absolute hit! Kids and adults loved them. I have been asked repeatedly when will I make them again.

MY REVIEW
Reviewed Dec. 31, 2011

I made these for our Christmas Eve Buffet. They were the hit of the Buffet. Everyone loved them. I sent a copy to all family members who ask. Most everyone did ask. The flavor was full bodied and needed nothing. I ask everyone and no one wanted to change anything

Thank you!

MY REVIEW
Reviewed Dec. 27, 2011

Great Rceipe! I brought these to our family Christmas Eve party. Easy to make, great taste. A definate winner!

MY REVIEW
Reviewed Dec. 13, 2011

Delightful! I admit I used a puff pastry sheet and cut it into rounds instead because that seemed more like classic wellington to me. Marvelous. We will have this for Christmas dinner!

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