Mini Beef Wellington

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  • Complexity: advanced


  • 1 pound filet mignon ¼ inch diced
  • ½ pound button mushrooms, fine diced
  • 4 shallots, fine dice
  • ½ cup red wine
  • 2 tablespoon glace de Veau
  • 2 tablespoons butter
  • 1 small truffle trimmed and sliced
  • Sprig of thyme
  • ¼ teaspoon white truffle oil
  • 1 roll of crescent roll dough


  1. Sauté the mushrooms, shallots in butter on high heat until caramelized. Remove from pan and add the beef.

  2. Sear the beef in the same pan and allow the meat to pick up the glaze from the pan. About 5 minutes.

  3. Add the wine and glace, and thyme return the mushrooms and shallots and reduce to almost dry. Stir in 2 tablespoons of whole butter and allow cooling.

  4. Stir in the truffle oil. While the mixture cools press the seams of the dough together and roll into a ¼ inch thick rectangle.

  5. Cut the dough into 1 ½ inch squares. Take a spoon of foiling and place in center. Bring the four corners up to the center and crimp together.

  6. Place on a parchment lined sheet pan and bake at 375 degrees golden brown and bubbly.

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