Venison Tenderloin Mini Wellingtons



Prep 15 mins ∙ Cook 25 mins ∙ Makes 425 ∙ Difficulty Medium ∙ Source Lee and Tiffany “The Crush”


  • 4 to 6 thick cut slices of tenderloin Beef may be substituted if you wish.
  • 3 tbsp butter
  • 2 cups finely chopped mushrooms
  • 2 cups finely chopped onions
  • 2 cups pate’ (any flavor)
  • 2 sheets of puff pastry
  • Salt and pepper to taste


Preheat oven to 350° . Sprinkle salt and pepper slightly on venison. Grill or pan sear venison until just medium-rare. Melt butter in a large sauté pan over medium heat. Add mushrooms and onions and sauté’ with a pinch of salt until soft.
Cut out six squares of the puff pastry slightly larger than the venison tenderloin pieces.
Spread a layer of pate’ and mushroom/onion mixture onto each puff pastry square. Lay a venison tenderloin piece on top of the spread and wrap with the puff pastry.
Place the wellington seam side down on a baking sheet. Repeat with the rest of the venison pieces and then brush tops off puff pastry with melted butter.
Bake in oven for 20 minutes or until pastry is golden brown.
Top with fresh herbs and enjoy.


My good friend Denny and I have our hunting caps signed by Lee and Tiffany. We met them at the Dixie Classic.


%d bloggers like this: