Mini Beef Wellingtons: Bite-Sized Anxiety

Beef Wellington is what you make when you want to show off, but wrapping a whole tenderloin is terrifying. Enter the mini version: all the pretentiousness, half the commitment.

Trimming the Fat (Literally)

Beef tenderloin is tender, sure, but it's got some weird fatty bits that need to go. If you leave them on, your pastry will get soggy, and a soggy Wellington is a crime against humanity.

The Right Tool for the Job

Use a sharp utility or trimming-focused knife to carefully shave off the excess fat. Treat it like a delicate surgery, mostly because beef tenderloin costs as much as a used car.

Get the Right Tool for the Job

Ready to make this recipe like a pro? Grab the right Cutco tool for the job.