Mini Beef Wellingtons
A mini-version of the classic comfort food beef dish!
Servings Prep Time
3Wellingtons 25minutes
Cook Time
25minutes
Servings Prep Time
3Wellingtons 25minutes
Cook Time
25minutes
Ingredients
Jen’s Balsamic Mushrooms
Instructions
Make the Balsamic Mushrooms
  1. Heat 3butter and EVOO 3 turns of the pan in a skillet. 
  2. Add in 2 containers of fresh sliced button or baby Bella mushrooms, season with Herbs De Provence and Garlic Powder to taste.
  3. Once the mushrooms are tender, add 3-4 splashes of Balsamic Vinegar.  (This is my standard way to cook mushrooms that will accompany beef or chicken.You can also use cooking spray if you want to omit the butter and EVOO, but that will change the flavor slightly). Let this cook down for a few minutes until the vinegar and oil reduce by about half.
  4. Remove from heat and set them aside to cool. Once mushrooms are cooled, set aside ½ cup of them for this recipe. (Store the remainder in an airtight container in the fridge for up to a week, use with chicken, throw them in a frittata, or even great as pizza topping).
Make the Mini-Wellingtons
  1. Take beef out of the fridge and let it come up to room temperature before you cook it (about 20 minutes is fine.) Preheat oven to 400 degrees.
  2. Put your reserved ½ cup of mushrooms in the mini chopper or food processor and pulse it until they are finely minced.
  3. Cut the beef tenderloin into small pieces, season with Montreal Steak Seasoning and Garlic powder, sauté in EVOO and butter (or substitute cooking spray if you prefer) until cooked through.  Set aside to cool.
  4. Assemble the beef wellingtons as follows:  Place 1 spring roll wrapper on a flat surface, spread 1 tbsp of the bruschetta topping on it, leaving about ½ inch around the outside so you have room to roll it.  Then spread 1/3 of the mushrooms on top of the artichoke topping.  Place 1/3 of the meat on top of that and sprinkle parmesan cheese over the top.
  5. Roll up the wrapper like you would a burrito.  Place it seam side down on a baking sheet.  Assemble the other rolls in the same way.
  6. Bake in 400 degree oven for about 20-25 minutes until the wrappers get crispy and lightly golden brown.  I sprayed the top of each roll with Pam Olive Oil spray, you could also brush them with egg wash or butter or olive oil just to help them brown better.