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Beef Wellington Cups

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 sheet frozen puff pastry thawed
  • 12 ounces beef tenderloin cut into small cubes
  • 8 ounces mushrooms finely chopped
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup heavy cream
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F; spray a 12-cup muffin tin.
  2. Heat butter in a large skillet over high. Season beef with salt and pepper; sear 2 minutes until browned on all sides. Set aside.
  3. Cook mushrooms and garlic in same skillet over medium-high 6-8 minutes until moisture evaporates and mushrooms are deeply browned. Stir in thyme and cream.
  4. Cut pastry into 12 squares; press into muffin cups and brush bottoms with Dijon.
  5. Divide mushrooms and beef among cups; fold edges slightly over filling. Bake 12-15 minutes until pastry is golden and puffed.