If you’re searching for an appetizer that’s guaranteed to impress, look no further than Mini Beef Wellingtons. These elegant, bite-sized parcels feature tender beef, a savory mushroom duxelles, and flaky golden puff pastry—each one is a showstopper in both taste and presentation. Whether you’re hosting a holiday party, planning a fancy dinner, or just want to treat yourself to something special, Mini Beef Wellingtons bring a touch of luxury to any table while remaining surprisingly approachable to make at home.
Ingredients You’ll Need
The beauty of Mini Beef Wellingtons lies in their simplicity—each ingredient is essential, working together to deliver big flavor and delightful texture in every bite. Gather these kitchen staples and a touch of fresh thyme, and you’re well on your way to creating a memorable appetizer.
- Beef tenderloin: Opt for a center-cut piece and cube it evenly; this ensures every Wellington is melt-in-your-mouth tender.
- Olive oil: A quick sear in olive oil locks in juices and adds a subtle richness to the beef.
- Salt: Brings out the natural flavor of the beef—don’t skip this step!
- Black pepper: Adds a gentle warmth that complements both meat and mushrooms.
- Dijon mustard: Brushing this on the beef adds tang and depth, elevating the flavor profile.
- Butter: Helps caramelize the mushrooms, shallot, and garlic for a luxuriously rich filling.
- Cremini or button mushrooms: Finely chopped to create a classic duxelles, these bring earthiness and moisture.
- Shallot: Finely minced for a delicate sweetness that doesn’t overpower.
- Garlic: Adds aromatic punch and rounds out the mushroom mixture.
- Fresh thyme leaves: A sprinkle of thyme infuses the filling with a fragrant, herby note.
- Puff pastry sheet: Store-bought works perfectly; just thaw and roll for flaky, golden perfection.
- Egg (beaten): Brushing the pastry with egg wash gives your Wellingtons their irresistible golden sheen.
- Flour for dusting: Prevents sticking while rolling out the puff pastry; a light dusting is all you need.
How to Make Mini Beef Wellingtons
Step 1: Prep and Sear the Beef
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper—this little bit of prep will make your life easier later! Pat your beef cubes dry, then season them generously with salt and pepper. Heat olive oil in a hot skillet and quickly sear the beef on all sides for about a minute total. This step locks in juices and gives the meat a rich, savory crust. Transfer the seared cubes to a plate and, while they’re still warm, brush each one with a thin layer of Dijon mustard for a zippy, flavorful kick.
Step 2: Make the Mushroom Duxelles
In the same skillet, lower the heat to medium and melt the butter. Toss in your finely chopped mushrooms, minced shallot, garlic, and fresh thyme. Sauté everything together, stirring often, until the mixture is deeply golden and all the moisture has evaporated—this usually takes 8 to 10 minutes. The goal is a dry, fragrant filling that won’t make your pastry soggy. Set the mushroom mixture aside to cool completely before assembling.
Step 3: Prepare the Puff Pastry
On a lightly floured surface, gently roll out your thawed puff pastry sheet to smooth out any creases. Cut the pastry into 9 equal squares; a pizza cutter or sharp knife works wonders here. These squares will be the cozy blanket for each Mini Beef Wellington, ensuring every bite is the perfect balance of crisp pastry and juicy filling.
Step 4: Assemble the Mini Beef Wellingtons
Spoon a small mound of cooled mushroom mixture into the center of each pastry square, then top with a seared beef cube. Carefully fold the corners of the pastry over the beef, pinching and sealing tightly so nothing escapes during baking. Place each parcel seam-side down on your prepared baking sheet. Brush the tops generously with beaten egg—this is your ticket to that signature golden, glossy finish.
Step 5: Bake and Rest
Slide your tray into the oven and bake for 15 to 18 minutes, or until the pastry is puffed and deeply golden. The aroma as they bake is nothing short of irresistible! Once out of the oven, let your Mini Beef Wellingtons rest for about 5 minutes. This helps the juices settle and keeps the pastry crisp when you serve them.
How to Serve Mini Beef Wellingtons
Garnishes
A simple flourish can make your Mini Beef Wellingtons feel restaurant-worthy. Try a sprinkle of flaky sea salt, a scattering of fresh thyme leaves, or a few microgreens for a pop of color. For dipping, a dollop of horseradish cream or a drizzle of red wine reduction on the side adds both elegance and extra flavor.
Side Dishes
These little parcels shine as appetizers, but they also pair well with crisp green salads, roasted root vegetables, or even classic mashed potatoes if you want to turn them into a small main course. Serve alongside lightly dressed arugula or a tangy beet salad to balance the richness of the pastry and beef.
Creative Ways to Present
For parties, try arranging your Mini Beef Wellingtons on a wooden board with small ramekins of dipping sauces. You can even skewer them with fancy toothpicks for easy passing, or nestle them in a bed of fresh herbs for a festive touch. If you’re feeling extra, set each Wellington in a tiny baking dish for an individual, upscale presentation.
Make Ahead and Storage
Storing Leftovers
If you have any Mini Beef Wellingtons left (though they tend to vanish quickly!), store them in an airtight container in the refrigerator for up to two days. To maintain their crispness, let them cool completely before refrigerating, and avoid stacking them directly on top of each other.
Freezing
You can freeze assembled, unbaked Mini Beef Wellingtons for up to a month. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, there’s no need to thaw—just add a few extra minutes to the baking time and watch for that golden finish.
Reheating
For best results, reheat leftover Mini Beef Wellingtons in a 350°F (175°C) oven for about 10 minutes, or until heated through and the pastry is crisp again. Avoid the microwave, as it can make the pastry soggy and rob your Wellingtons of that irresistible crunch.
FAQs
Can I use a different cut of beef?
While beef tenderloin is the classic choice for its tenderness, you can substitute another tender cut like sirloin. Just make sure to cut it into even cubes and avoid overcooking, as leaner cuts can dry out faster.
Do I need to cook the mushrooms separately?
Yes! Cooking the mushroom mixture until all moisture is gone is crucial. This keeps your Mini Beef Wellingtons from getting soggy and ensures the pastry stays beautifully crisp.
Can I make Mini Beef Wellingtons ahead of time?
You can absolutely assemble these up to a day in advance and refrigerate them before baking. Just brush with egg wash right before they go in the oven for the freshest, flakiest results.
What’s the best way to seal the pastry?
Pinch the pastry edges firmly and place the seam-side down on your baking sheet. If you’re worried about leaks, you can also use a fork to crimp the edges or slightly moisten them with water before pressing.
Are Mini Beef Wellingtons suitable for kids?
Absolutely! Kids tend to love the flaky pastry and tender beef. If you’re serving picky eaters, you can skip the Dijon mustard or use a milder alternative to suit their tastes.
Final Thoughts
There’s something magical about pulling a tray of Mini Beef Wellingtons from the oven—the golden pastry, the savory aroma, and the promise of a bite-sized treat that feels both special and comforting. Whether you’re making them for a crowd or just for yourself, don’t hesitate to give this recipe a try. They’re sure to become a new favorite at your table!
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Mini Beef Wellingtons Recipe
- Total Time: 43 minutes
- Yield: 9 mini wellingtons 1x
- Diet: Non-Vegetarian
Description
Mini Beef Wellingtons are elegant, bite-sized appetizers featuring tender beef tenderloin cubes wrapped in flaky puff pastry with a savory mushroom duxelles. Perfect for parties and special occasions, these golden pastries combine rich flavors and easy preparation to impress your guests.
Ingredients
Beef and Seasoning
- 1 lb beef tenderloin (cut into 1-inch cubes)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
Mushroom Duxelles
- 8 oz cremini or button mushrooms (finely chopped)
- 1 small shallot (minced)
- 1 clove garlic (minced)
- 1/2 tsp fresh thyme leaves
- 1 tbsp butter
Pastry and Finishing
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- Flour for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Season and Sear the Beef: Season the beef tenderloin cubes with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef cubes quickly on all sides, about 1 minute total to maintain a juicy interior. Remove from skillet and brush each cube lightly with Dijon mustard.
- Make the Mushroom Duxelles: In the same skillet, melt butter and add finely chopped mushrooms, minced shallot, garlic, and fresh thyme leaves. Cook over medium heat, stirring occasionally, until the mixture is dry and caramelized, about 8–10 minutes. Remove from heat and let cool completely.
- Prepare Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet and cut it into 9 equal squares.
- Assemble the Wellingtons: Place a small spoonful of the mushroom duxelles in the center of each puff pastry square. Top with one seared beef cube per square. Fold the corners of the pastry up and over the beef, pinching edges tightly to seal so the filling is enclosed.
- Egg Wash and Bake: Place each assembled Wellington seam-side down on the prepared baking sheet. Brush the tops generously with beaten egg to achieve a golden finish.
- Baking: Bake in the preheated oven for 15–18 minutes, or until the puff pastry is golden brown and puffed.
- Rest and Serve: Remove from oven and let the mini Wellingtons rest for 5 minutes before serving. This helps juices redistribute and prevents burns.
Notes
- Serve with horseradish cream or a red wine reduction dip to complement the beef’s rich flavors.
- You can assemble the Mini Wellingtons ahead of time and refrigerate prior to baking for convenience.
- For added depth of flavor, consider wrapping each beef cube in thin prosciutto before adding the mushroom mixture.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1 mini wellington
- Calories: 210
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 45 mg
