Deliciously bite-sized and packed with flavor, Mini Beef Wellingtons are the ultimate show-stopping appetizer that brings elegance and excitement to any gathering. Imagine tender beef cubes, herby mushroom duxelles, and flaky golden puff pastry all in a tidy, hand-held package — that’s the magic of Mini Beef Wellingtons. Whether you’re hosting a holiday party, dinner with friends, or simply want to treat yourself to a gourmet snack, these irresistible morsels promise to leave everyone asking for the recipe.
Ingredients You’ll Need
What I love most about Mini Beef Wellingtons is how each ingredient, while simple, has an utterly essential role in building the perfect bite. Every component brings color, flavor, and texture, ensuring you create a truly memorable appetizer.
- Beef Tenderloin: Opt for tender, well-marbled beef for melt-in-your-mouth bites—cut into 1½-inch cubes for ideal snack size.
- Olive Oil: A quick sear in olive oil locks in flavor and juices for each cube of beef, giving you that craveable, savory crust.
- Salt and Black Pepper: Don’t be shy—seasoning your beef enhances every layer and brings out the natural flavors.
- Dijon Mustard: Adds a tangy, classic kick and helps marry the beef to the earthy mushroom layer.
- Butter: Sautéing mushrooms and shallots in butter boosts richness and lends authentic old-world charm.
- Shallot: Brings a subtle sweetness and a whisper of aromatics to the mushroom mixture.
- Cremini or Button Mushrooms: These finely chopped mushrooms cook down into a savory paste, making the heart of the wellington.
- Fresh Thyme Leaves: Adds woodsy fragrance and a vibrant green touch, lifting the dish with herbal notes.
- Puff Pastry: Flaky, buttery, and essential—puff pastry holds everything together and bakes up beautifully golden.
- Egg: Beaten for the classic egg wash, ensuring your Mini Beef Wellingtons turn perfectly glossy and bronzed in the oven.
- All-Purpose Flour: For dusting, this keeps your pastry from sticking and ensures easy wrapping.
How to Make Mini Beef Wellingtons
Step 1: Prep and Sear the Beef
Begin by patting your beef tenderloin cubes dry and seasoning generously with salt and pepper. Heat olive oil in a skillet until shimmering, then sear each beef cube for just 1–2 minutes per side. Your goal is a deep, savory crust on the outside while keeping the center rare—remember, they’ll bake later! Once seared, gently brush each cube with a thin layer of Dijon mustard for that classic wellington bite.
Step 2: Make the Mushroom Duxelles
In the same skillet, melt the butter and cook down your finely chopped shallot until soft and fragrant. Next up: add the mushrooms and fresh thyme. Sauté patiently until all the mushroom moisture has evaporated and you’re left with a thick, aromatic paste—about 8–10 minutes. This is the secret savory layer that gives Mini Beef Wellingtons their irresistible earthy flavor.
Step 3: Roll and Cut Puff Pastry
Your puff pastry should be thawed but still chilled for easy handling. Lightly dust your work surface with flour, then roll out the sheet to an even thickness. Using a sharp knife or pizza cutter, slice the pastry into 9 even squares—each will wrap one little wellington to golden perfection.
Step 4: Assemble the Wellingtons
On each pastry square, add a spoonful of the cooled mushroom mixture in the center. Nestle a seared beef cube on top, then gently fold the pastry up and over, pinching the seams closed. Place each parcel seam-side down on your parchment-lined baking sheet. If you want a little extra flavor, tuck in a sliver of prosciutto before wrapping—your guests will adore the surprise inside!
Step 5: Bake to Golden Perfection
Lightly brush each wrapped wellington with a generous egg wash to encourage that irresistible glossy finish. Slide the baking sheet into a 400°F oven and bake for 15–18 minutes. You’re aiming for puffed, golden parcels with beef still blush pink inside. Let them rest for a few minutes so the juices settle before transferring to a serving platter.
How to Serve Mini Beef Wellingtons
Garnishes
For that chef’s touch, add a sprinkle of fresh thyme leaves or microgreens right before serving. A dusting of flaked sea salt, or even a drizzle of balsamic glaze, brings an extra dimension that makes these Mini Beef Wellingtons shine on the table.
Side Dishes
If you want to round out the experience, serve your Mini Beef Wellingtons with a tangy arugula salad, buttery mashed potatoes, or roasted winter vegetables. Their richness pairs beautifully with crisp greens or something with a hint of acidity to cut through each decadent bite.
Creative Ways to Present
Place each Mini Beef Wellington in a decorative mini cupcake liner for easy pick-up at parties or arrange them pyramid-style on a rustic serving board with sprigs of fresh herbs tucked around. For plated starters, serve atop a swirl of horseradish cream or alongside a petite dollop of grainy mustard sauce for dipping.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, let the Mini Beef Wellingtons cool completely, then store them in an airtight container in the refrigerator for up to 2 days. They’ll keep their flavor and crispness best if reheated just before enjoying again.
Freezing
Mini Beef Wellingtons are perfect for prepping ahead! Simply assemble and skip the baking step, then freeze the unbaked parcels on a tray. Once solid, transfer to a freezer bag or container—bake straight from frozen, adding a few extra minutes to the baking time for an impressive, low-effort appetizer whenever you need it.
Reheating
To restore that flaky pastry and tender beef center, reheat leftovers in a 350°F oven for 8–10 minutes until warmed through and crisped. Avoid the microwave, which can turn the pastry soggy. A brief reheat in the oven brings these Mini Beef Wellingtons right back to their fresh-from-the-oven glory.
FAQs
Can I use a different cut of beef for Mini Beef Wellingtons?
While beef tenderloin is classic for its tenderness and mild flavor, you can try strip steak or sirloin if you’re looking to save a bit. Just make sure to cut your pieces to a similar size and avoid overcooking, as these other cuts can be less forgiving.
Can Mini Beef Wellingtons be made vegetarian?
Absolutely! Swap the beef for thick slices of roasted portobello mushrooms, or even cubes of marinated tofu if you’re feeling adventurous. The duxelles and pastry work beautifully with plenty of veggie fillings.
How do I prevent the bottom from getting soggy?
Make sure your mushroom mixture is cooked until it’s thick and dry before assembling, and avoid overfilling the pastry. Placing the parcels seam-side down on a parchment-lined, preheated baking tray also helps keep the bottoms crisp and golden.
Can I add cheese or other fillings?
For a luscious twist, tuck a thin shaving of Gruyère or blue cheese inside each Mini Beef Wellington along with the beef and mushrooms. Just be careful not to overstuff, or your pastry may split during baking.
What’s the best way to prep Mini Beef Wellingtons for a party?
Assemble them up to a few hours ahead, cover tightly, and refrigerate until ready to bake. Pop them into the hot oven just as guests arrive—your kitchen will smell amazing, and you’ll serve them piping hot and fresh.
Final Thoughts
Whether you’re looking to wow friends or simply treat yourself to something extra special, these Mini Beef Wellingtons deliver big on flavor and fun. Trust me, once you see how easy they are to put together, you’ll want to make them part of every celebration! Give them a try—you won’t be disappointed.
Print
Mini Beef Wellingtons Recipe
- Total Time: 48 minutes
- Yield: 9 mini wellingtons
- Diet: Non-Vegetarian
Description
These Mini Beef Wellingtons are a delightful and elegant appetizer featuring tender beef cubes nestled in a savory mushroom mixture, all wrapped in flaky puff pastry. Perfect for parties or special occasions, these individual Wellingtons are sure to impress your guests!
Ingredients
For the Beef:
1 pound beef tenderloin, cut into 1½-inch cubes,
For Searing:
1 tablespoon olive oil, salt and black pepper to taste,
For Mushroom Duxelles:
1 tablespoon Dijon mustard, 1 tablespoon butter, 1 small shallot, finely chopped, 8 ounces cremini or button mushrooms, finely chopped, 1 teaspoon fresh thyme leaves,
For Assembly:
1 sheet puff pastry, thawed, 1 egg, beaten (for egg wash), all-purpose flour for dusting
Instructions
- Preheat and Prep: Preheat the oven to 400°F and line a baking sheet with parchment paper. Season the beef cubes with salt and pepper.
- Sear the Beef: In a hot skillet, sear the beef in olive oil for 1–2 minutes per side until browned but not fully cooked. Remove from the pan and brush each cube with Dijon mustard.
- Make the Mushroom Duxelles: In the same skillet, melt the butter and sauté the shallot for 2 minutes. Add the chopped mushrooms and thyme, cooking until the moisture evaporates and the mixture becomes a paste-like consistency, about 8–10 minutes. Let cool slightly.
- Assemble: Roll out the puff pastry on a lightly floured surface and cut into 9 equal squares. Place a small spoonful of the mushroom mixture in the center of each square, top with a beef cube, and wrap the pastry around it, pinching the seams to seal. Place seam-side down on the baking sheet. Brush each with egg wash.
- Bake: Bake for 15–18 minutes or until golden brown and puffed. Let rest for a few minutes before serving.
Notes
- These are perfect for parties or holidays.
- You can prep them a few hours ahead and bake just before serving.
- For extra flavor, add a thin slice of prosciutto under the mushroom layer.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 mini Wellington
- Calories: 280
- Sugar: 1g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg
