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Decadent Beef Wellington-Stuffed Dinner Rolls
Indulge in these Beef Wellington-Stuffed Rolls, combining juicy beef, flaky pastry, and rich mushroom duxelles in a handheld delight.
Imagine the classic sophistication of Beef Wellington reimagined into an indulgent handheld treat. These Beef Wellington-Stuffed Dinner Rolls are the epitome of comfort food, combining the buttery, flaky goodness of pastry with the rich, savory filling of tender beef and earthy mushroom duxelles. Each bite is a burst of flavor and texture, making these rolls the ultimate indulgence for any occasion.
The magic of these rolls lies in their decadent filling, featuring perfectly seared beef tenderloin enveloped in a mushroom mixture that's been caramelized to perfection. Wrapped in a soft, pillowy dough, these rolls are baked until golden and crispy on the outside, while maintaining a juicy, flavorful center. Perfect for a cozy night in or a show-stopping appetizer, these Beef Wellington-Stuffed Rolls are sure to impress.
Recipe Overview
Prep Time
30 mins
Cook Time
45 mins
Total Time
75 mins
Servings
8
Calories
480 kcal
per serving
Cuisine
Mediterranean
Indulge in these Beef Wellington-Stuffed Rolls, combining juicy beef, flaky pastry, and rich mushroom duxelles in a handheld delight.
Ingredients
- • beef tenderloin: 1 pound, cut into 8 equal cubes
- • olive oil: 2 tablespoons
- • salt and pepper: to taste
- • unsalted butter: 2 tablespoons
- • shallots: 2, finely chopped
- • garlic cloves: 2, minced
- • cremini mushrooms: 8 ounces, finely chopped
- • fresh thyme: 1 teaspoon, chopped
- • Dijon mustard: 2 tablespoons
- • puff pastry sheets: 2, thawed
- • egg: 1, beaten
- • all-purpose flour: for dusting
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Heat olive oil in a skillet over medium-high heat. Season the beef cubes with salt and pepper, then sear them on all sides until browned, about 2-3 minutes total. Remove from the skillet and set aside.
- 3 In the same skillet, melt the butter. Add the shallots and garlic, sautéing until fragrant and translucent, about 2 minutes. Add the mushrooms and thyme, cooking until the mixture is golden brown and all liquid has evaporated, about 5-7 minutes. Stir in the Dijon mustard and remove from heat.
- 4 Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 squares. Place a spoonful of the mushroom mixture in the center of each square, followed by a beef cube.
- 5 Brush the edges of the pastry squares with beaten egg. Fold the corners over the filling, pinching the seams to seal. Place the stuffed rolls seam-side down on a baking sheet lined with parchment paper.
- 6 Brush the tops of the rolls with the remaining beaten egg. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and flaky. Let cool for a few minutes before serving.
Serving Suggestions
- • Serve these Beef Wellington-Stuffed Dinner Rolls with a side of creamy horseradish sauce for dipping, and a crisp green salad to balance the richness of the beef. For a beverage pairing, consider a robust red wine like Cabernet Sauvignon or a malty beer that complements the savory flavors. These rolls are versatile enough to serve as an elegant appetizer at a dinner party or a luxurious addition to a holiday feast. Their compact size and rich filling make them perfect for any gathering where indulgence is the theme.
Storage Tips
Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and the pastry is crisp. Avoid microwaving, as it can make the pastry soggy.
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