Beef Wellington Appetizers

Total Time
Prep 1 hr
Cook 5 hrs

Very impressive appetizer. Quite a few steps to make, but can be assembled ahead of time (unbaked) and frozen up to 2 weeks.

Ingredients Nutrition


  1. Early in the day, prepare the marinade: In a small bowl, whisk together the marinade ingredients. Pour over beef pieces and chill 4 hours.
  2. In a medium skillet, melt butter over medium heat. Add shallots and mushrooms, cooking 5 minutes. Season with salt and pepper. Remove from heat and cool to room temperature.
  3. Thaw phyllo pastry sheets.
  4. Bearnaise Sauce: In a blender, combine egg yolks, lemon juice, and salt. While bender is running, add 1/2 cup hot melted butter in a steady stream and continue blending until thickened. Pour into a small bowl and whisk in tarragon.
  5. Heat oven to 375°F.
  6. Drain marinated beef pieces.
  7. Melt remaining 6 T butter. Cut phyllo sheets lengthwise into four 3" strips. Cover with plastic wrap and a damp towel to prevent drying. Working with two stacked strips at a time, brush top strip with butter and place1 piece of beef and a heaping teaspoon of mushroom mixture 1/2 inch from one end. Fold diagonally to enclose filling and continue folding to form a triangle-shaped packet.
  8. May be wrapped tightly and frozen at this point for up to 2 weeks.
  9. Place seam-side down on baking sheet. Brush lightly with butter. Bake 10 minutes or until golden brown.
  10. Brush with Bearnaise sauce.
Most Helpful

yummy!! and much simpler than the real thing

GingerlyJ May 02, 2010