Beef Wellington Biscuit Bombs are an easier take on the classic dish. Beef, mushrooms and blue cheese are baked in a biscuit and topped with a mushroom gravy.
If you have ever thought I'd like to make beef wellington, but
- it's too hard
- there are too many ingredients/steps
- it's too expensive
than this is the recipe for you. I took the classic Beef Wellington recipe and made it easy, quick and more affordable.
What are beef wellington biscuit bombs?
Beef Wellington Biscuit Bombs are similar to the tradition recipe, as they include many of the same ingredients, but the preparation is easier and the cook time is shorter.
Diced steak, mushrooms and blue cheese are wrapped in biscuit dough and baked. Then they're topped with a mushroom sauce.
Beef Wellington is equally about the look as it is the ingredients. When sliced into, you should find a medium rare steak surrounded in mushrooms and wrapped in a still-crispy puff pastry. It's beautiful, I'm not going to lie.
My version, made in biscuits, is not nearly as pretty. However, you get all of the flavors of beef wellington in an easier to prepare recipe, where you can make it more affordable by choosing your favorite cut of steak.
- steak - filet mignon or your favorite steak
- refrigerated biscuits
- mushrooms - button or bella variety
- shallot - (replace with onion and garlic if you can't find a shallot)
- blue cheese crumbles
- Dijon mustard
- all purpose flour
- beef stock
- salt and pepper
Start off by preheating the oven. Preheat the oven to 350 degrees and line a large baking sheet with a piece of foil. Spritz the sheet with non-stick cooking spray.
Then, prepare the biscuits. Remove biscuits from the roll and flatten them out into rounds, using your fingers or a rolling pin. Brush each of the biscuits with Dijon mustard, making sure to not touch the edges.
Next, prepare the mushroom filling. Finely dice 4 ounces of the mushrooms and the shallot. Melt butter in a skillet over medium heat and cook them until softened. Sprinkle in thyme, stir to coat and then transfer to a sieve placed over a bowl. Stir in the blue cheese crumbles.
After that, quickly brown the steak. Cut steak into bite sized pieces and add to the pan where you cooked the mushrooms. Cook for 1-2 minutes, until the steak is just lightly browned. Add the steak to the mushroom mixture.
Then assemble and bake the biscuit bombs. Add 1 ½ to 2 tablespoons of the steak and mushroom mixture to the center of the flattened biscuit. Bring up the edges of the biscuit and pinch to close it. Place seam side down on the prepared baking sheet. Use a sharp knife to cut slits into the tops of each biscuit. Brush with melted butter. Bake for 14-16 minutes, until golden.
Meanwhile, prepare the mushroom sauce. Dice the remaining mushrooms and shallot. Add butter to the skillet over medium heat and cook until softened. Sprinkle flour on top and stir to coat. Then add in the beef stock and bring to a simmer, stirring until thickened.
Finally, serve the beef wellington biscuit bombs. Divide the biscuit bombs onto plates and spoon a generous heap of the mushroom gravy on top. Serve immediately.
Substitutions and Serving Suggestions
- Shallot: use onions and garlic instead
- Thyme: fresh or dried thyme works in this recipe, but feel free to skip it if you don't like the flavor
- Biscuits: while I haven't tried it, I'd think that refrigerated pizza dough could work in place of biscuits
Serve these easy beef wellingtons with Parmesan Parsley Roasted Potatoes, Garlic Parmesan Green Beans and Sticky Toffee Pudding for dessert!
If biscuit bombs aren't your thing, I also have an Individual Beef Wellingtons recipe!
Types of Steak you can use
Yes, filet mignon is great, even in this recipe. But it is not affordable to everyone. So you can use your favorite cut of steak in this recipe - sirloin, porterhouse, NY strip, etc.
- Filet Tails: this is the end of the beef tenderloin and if you can find it, is typically half or less the price of filet mignon
- Meat Tenderizer: if you are using a tougher steak, sprinkle some meat tenderizer on it before cooking.
FAQ for mini beef wellington
The cut of meat - beef wellington is made with a beef tenderloin, the most tender and expensive cut of meat. However, in my recipe you can use any type of steak that fits into your price range. If it is a tougher cut, you can add meat tenderizer before cooking.
Technique-wise, it's not difficult but it is easy to overcook the beef and for the puff pastry to become soggy. Getting the look, medium rare beef in a flaky crust, is half the battle. But in my biscuit bomb recipe, you get the flavors of beef wellington without the look or cost.
No, the dish dates back to the early 1900's, but Gordon has mastered the recipe and it's considered one of his signature dishes. I really hope that if he ever sees this recipe he doesn't yell at me. 🙂
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Beef Wellington Biscuit Bombs
- 1 can refrigerated biscuits large
- 1 tablespoon Dijon mustard
- 4 oz mushrooms finely diced
- 1 teaspoon shallot finely diced
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 oz blue cheese crumbles
- 10 oz filet mignon
- 1 tablespoon unsalted butter melted
- 1 tablespoon unsalted butter
- 4 oz mushrooms roughly chopped
- 1 teaspoon shallot diced
- 2 tablespoon all purpose flour
- 1 cup beef stock
- Preheat oven to 350 and line a large baking sheet with foil. Spray with nonstick and set aside.
- Flatten out each of the biscuits and spread Dijon mustard onto the center of each. Set aside.1 can refrigerated biscuits, 1 tablespoon Dijon mustard
For the filling:
- Finely dice the mushrooms and shallot. Add olive oil to a medium skillet over medium high heat. Once hot, add in the mushrooms, shallot and dried thyme. Cook for 5 minutes or until softened. Season with salt and pepper.4 oz mushrooms, 1 teaspoon shallot, 1 tablespoon olive oil, ½ teaspoon dried thyme, 1 teaspoon pepper, 1 teaspoon salt
- Strain mushrooms into a sieve over a bowl. Stir in blue cheese crumbles.2 oz blue cheese crumbles
- Dice steak into bite sized pieces. Cook in the same skillet you used for the mushrooms for 1-2 minutes, just barely browning on all sides. Add to the sieve with the mushroom mixture.10 oz filet mignon
- Place 1-2 tablespoons of the mushroom mixture into the center of each biscuit. Bring up the edges, pinching to seal to form a ball. Place seam side down on the prepared baking sheet.
- Cut 2-3 slits into the top of each biscuit, which will allow steak to escape while it is cooking. Brush with 1 tablespoon melted butter.1 tablespoon unsalted butter
- Bake for 14-16 minutes until golden brown. Remove from the oven.
- Add remaining tablespoon of butter to the skillet over medium high heat. Once hot, stir in the rougly chopped mushrooms and shallot, cooking for 5 minuters or until softened.1 tablespoon unsalted butter, 4 oz mushrooms, 1 teaspoon shallot
- Sprinkle the flour on top and stir until coated. Then pour in the beef broth and let simmer, stirring occasionally until it has thickened. Once it reaches your desired consistency, turn off the heat. Season to taste with salt and pepper.2 tablespoon all purpose flour, 1 cup beef stock
- Place biscuit bombs on plates and spoon generous heapings of the mushroom sauce on top.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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