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5 from 16 votes
Beef Wellington Puff pastry appetizers. Shown on a plate with them half of them cut and ready to eat.
Beef Wellington Appetizers
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 

Beef Wellington Appetizers: Tender steak smothered in mushroom pate wrapped in prosciutto then surrounded by Puff Pastry that is baked to light and flaky deliciousness.  Perfect for all special occasion entertaining this holiday season, but easy enough to have just because they are delicious! 

Course: Appetizer
Cuisine: American
Keyword: beef wellington appetizers, gourmet appetizer, special occasion appetizer, beef wellington appetizer
Servings: 8 servings
Calories: 327 kcal
Author: Michele Hall
Ingredients
  • 16 ounce tenderloin, trimmed of all fat
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil divided, 1+1
  • 2 cups spinach
  • 2 cloves garlic minced
  • 8 ounces mushrooms
  • 1 tablespoon butter
  • 1 teaspoon dried tarragon
  • 8 slices prosciutto
  • 1 large egg blended
  • 1 sheet Pepperidge Farm® Puff Pastry thawed ( follow instructions on the box)
Instructions
  1. Before you do anything, read the instructions on the box of Pepperidge Farm® Puff Pastry to thaw one sheet of puff pastry. Each box contains 2 sheets, you will only need one.  (Time for thawing the puff pastry is not included in the time for this recipe.)

  2. Season all sides of beef tenderloin with salt and pepper.

  3. Heat a skillet to high, then add 1 tablespoon olive oil to the pan and swirl it to cover the bottom.

  4. Sear all sides of the meat, about 45 seconds per side.

  5. Remove tenderloin from the pan and set on a side plate.

  6. Using the same pan reduce heat to medium. Add 1 tablespoon olive oil and swirl to cover.  Then add minced garlic and spinach and sauce spinach until fully wilted.  Remove from pan, place on a paper towel and remove any excess water.  

  7. In the same pan, add 1 tablespoon butter and melt.  Then add mushrooms and tarragon.  Sauce until mushrooms are fully cooled and softened.  

  8. Remove from pan and set aside in a separate bowl.

  9. Take out a sheet of plastic wrap and place prosciutto overlapped to cover an area just slightly larger than the tenderloin.  (See picture in post). You will be wrapping the entire tenderloin in the prosciutto.

  10. In the middle of the prosciutto, spoon the spinach in a line just about the width of the tenderloin and just under the length of the tenderloin.  (see Picture in post_

  11. Lay seared tenderloin atop the spinach.

  12. Spoon on mushrooms to the top of the tenderloin.

  13. tuck over the top the ends of the prosciutto.  Then take the plastic wrap and use it to tightly seal the prosciutto to completely cover the tenderloin.  You will probably need to pull back plastic wrap to use your hands to finish wrapping it.  Then wrap the log into the plastic and place in the fridge for 30 minutes.

  14. Preheat oven to 400°

  15. While the log is chilling, on top of parchment paper, dust with flour and roll out the sheet of Puff Pastry.  You will roll out the pastry to about 2/3 larger than what it starts out as.  

  16. After 30 minutes remove log from plastic and place on top of the pastry.  You may need to trim away some excess.  You want to wrap the ends up and then roll in the sides to completely envelope the log into the Puff Pastry. 

  17. Flip the log over and place the seam on the bottom..  Using the egg wash, brush all over the Puff Pastry.  Where it is joining together brush in the seam so that it sticks together and won't pull apart during baking.  

  18. Place on a baking sheet and bake for 15-20 minutes until Puff Pastry is golden brown.  Use a thermometer to check temp of desired meat.  120° rare, 140° medium 155° well done.

  19. Remove from oven and allow to cool and for juices to settle.  DO NOT cut for at least 15 minutes.  

  20. Cut into 16 slices, and serve immediately.  

Recipe Video