Welcome to the ultimate guide to creating perfect Mini Beef Wellingtons. These individual-sized treasures pack all the flavor of the classic dish into a bite-sized format, making them an absolute showstopper for any holiday party, special occasion, or elegant dinner. We’ll walk you through every step, ensuring a flaky, golden-brown puff pastry crust, savory mushroom duxelles, and a perfectly cooked, tender beef tenderloin center. Forget complicated recipes; this guide makes the process simple and foolproof.
Our Mini Beef Wellingtons recipe is designed for home cooks who want to impress. We’ll share all the secrets to success, from selecting the right cut of beef to achieving that crucial crispy bottom. Get ready to create an appetizer that your guests will talk about long after the party is over.
Why You’ll Love This Mini Beef Wellingtons Recipe
- Perfect for Entertaining: Their individual size makes them easy to serve and eat, making them the ideal party appetizer.
- Incredibly Flavorful: Each bite is a symphony of flavors – savory beef, earthy mushrooms, salty prosciutto, and buttery pastry.
- Impressive Presentation: They look incredibly elegant and sophisticated, yet are surprisingly straightforward to make.
- Make-Ahead Friendly: You can assemble them ahead of time, which is a lifesaver when preparing for a party.
The Key Components of Beef Wellington Bites
Understanding each layer is the first step to perfection. A classic Beef Wellington has several distinct components that work together harmoniously.
The Beef
The star of the show is the beef. We use beef tenderloin, specifically the center-cut portion known as filet mignon, for its exceptional tenderness and lean flavor. Searing it first locks in the juices and creates a flavorful crust.
The Duxelles
Duxelles is a finely chopped mixture of mushrooms, shallots, and herbs, cooked down until all the moisture has evaporated. This process concentrates the mushroom flavor into a savory, umami-rich paste that complements the beef perfectly.
The Prosciutto Wrap
A thin layer of prosciutto is wrapped around the mustard-coated beef. This not only adds a salty, savory flavor but also acts as a crucial barrier, helping to keep the puff pastry from becoming soggy from the beef’s juices.
The Puff Pastry
The final layer is a buttery, flaky puff pastry. We use a high-quality, all-butter store-bought puff pastry for convenience, but the result is a golden, crispy casing that shatters with every bite.
Ingredients You’ll Need
Here’s a simple list of what you’ll need to make these incredible Mini Beef Wellingtons. Exact measurements are in the recipe card below.
- Beef Tenderloin: The center-cut filet is best for tenderness.
- Mushrooms: Cremini mushrooms provide a deep, earthy flavor.
- Shallot & Garlic: Aromatic foundations for the duxelles.
- Fresh Thyme: Adds a classic, fragrant touch.
- Prosciutto: Thinly sliced, for wrapping the beef.
- Dijon Mustard: Adds a tangy layer of flavor.
- Puff Pastry: A high-quality, all-butter brand will yield the best results.
- Egg: For the egg wash, which gives the pastry its beautiful golden sheen.
- Flaky Sea Salt: For finishing.
- Olive Oil, Butter, Salt, and Pepper: Kitchen staples.
How to Make Mini Beef Wellingtons Step-by-Step
Follow these steps carefully for flawless results. The key is to work methodically and keep your components cold.
1. Prepare and Sear the Beef
First, pat the beef tenderloin dry and season it generously with salt and pepper. Heat olive oil in a skillet over high heat until it’s almost smoking. Sear the tenderloin on all sides until a deep brown crust forms, about 1-2 minutes per side. Remove the beef from the skillet and let it cool. Once cooled, brush a thin layer of Dijon mustard over the entire surface. This adds flavor and helps the duxelles adhere.
2. Make the Mushroom Duxelles
While the beef cools, make the duxelles. Add the mushrooms, shallot, garlic, and thyme to a food processor and pulse until finely chopped. Transfer the mixture to the same hot skillet used for the beef (no need to clean it). Cook over medium heat, stirring occasionally, until all the liquid has evaporated. This step is critical to avoid a soggy pastry. The mixture should be dry and resemble a paste. Season with salt and pepper, then spread it on a baking sheet to cool completely.
3. Assemble the Wellingtons
Lay out a large piece of plastic wrap on your counter. Arrange the slices of prosciutto on top, overlapping them slightly to create a rectangle large enough to encase the beef. Spread the cooled duxelles mixture evenly over the prosciutto. Place the seared, mustard-coated tenderloin at one end and, using the plastic wrap to help, roll it up tightly. Twist the ends of the plastic wrap to secure the log and chill it in the refrigerator for at least 30 minutes. This helps the Wellington hold its shape.
4. Wrap in Puff Pastry and Bake
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly flour your work surface and unroll the puff pastry sheet. Remove the chilled beef log from the plastic wrap. Brush the edges of the pastry with egg wash, then wrap the pastry around the beef log, trimming any excess. Press the seam to seal it tightly. Slice the log into 1.5-inch thick individual wellingtons. Place them on the prepared baking sheet, seam-side down. Brush the tops and sides with more egg wash and sprinkle with flaky sea salt. Bake for 15-20 minutes, or until the pastry is golden brown and puffed, and the beef reaches an internal temperature of 125°F (52°C) for medium-rare.
Pro Tips for the Best Results
- Keep Everything Cold: It’s essential to keep the beef and the puff pastry cold throughout the assembly process. This prevents the pastry from becoming greasy and ensures it puffs up beautifully in the oven.
- Dry Duxelles are Key: Don’t rush cooking the mushrooms. The drier the duxelles, the crispier your pastry will be.
- Rest Before Serving: Let the mini wellingtons rest for 5-10 minutes before serving. This allows the juices in the beef to redistribute, ensuring a tender and moist bite. For other fantastic party starters, try these Goat Cheese Stuffed Dates (coming soon) or some delicious Cheesy Garlic Stuffed Mushrooms.
What to Serve with Mini Beef Wellingtons
These bites are fantastic on their own, but they also pair wonderfully with a creamy horseradish sauce, a red wine reduction, or a simple dollop of garlic aioli. If serving them as part of a larger meal, they complement roasted vegetables or a light salad perfectly. For a festive spread, consider pairing them with a Cranberry Brie Tart (coming soon).
Frequently Asked Questions
Yes. You can freeze the unbaked, assembled mini wellingtons. Place them on a baking sheet in the freezer until solid, then transfer to a freezer-safe bag. They can be baked directly from frozen, adding about 10-15 minutes to the baking time.
Yes, you can assemble the beef log wrapped in prosciutto and duxelles and store it tightly in plastic wrap in the refrigerator for up to 24 hours. When you’re ready to serve, simply wrap in puff pastry, slice, and bake.
There are three key steps: 1) Cook the mushroom duxelles until they are completely dry. 2) Use a layer of prosciutto to create a barrier between the beef and the pastry. 3) Ensure all your ingredients, especially the beef log and pastry, are well-chilled before assembly and baking.
The best cut is a center-cut beef tenderloin, also known as filet mignon. It is incredibly tender and has a uniform shape, which is ideal for even cooking and slicing into individual portions.
For a perfect medium-rare finish, the internal temperature of the beef should be 125°F (52°C) when you take it out of the oven. The temperature will rise a few degrees as it rests.
Storing and Making Ahead
One of the best things about this Mini Beef Wellingtons recipe is how well it lends itself to advance preparation.
- To Make Ahead: You can assemble the Wellingtons up to the point of wrapping them in pastry. Keep the duxelles-wrapped beef log tightly secured in plastic wrap in the refrigerator for up to 24 hours. When you’re ready, simply wrap in pastry, slice, and bake.
- Storing Leftovers: Store any leftover baked Wellingtons in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer at 350°F (175°C) for a few minutes to crisp up the pastry.
Enjoy Your Perfect Mini Beef Wellingtons!
This recipe is a true celebration of flavor and technique, simplified for the enthusiastic home cook. We’re confident it will become a go-to for your special events. If you try these Mini Beef Wellingtons, please leave a comment below and let us know how they turned out! We love hearing from you. For more recipe inspiration, be sure to follow us on Pinterest.
Mini Beef Wellingtons Recipe
Mini Beef Wellingtons: The Ultimate Appetizer Recipe
Ingredients
Equipment
Instructions
- Pat the tenderloin dry and season generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the tenderloin on all sides until well-browned, about 1-2 minutes per side. Transfer to a plate to cool completely. Once cool, brush all over with Dijon mustard.
- While the beef cools, place the mushrooms, shallot, garlic, and thyme in a food processor. Pulse until finely chopped. Add the mushroom mixture to the hot skillet and cook over medium heat, stirring often, until all the moisture has evaporated, about 10-15 minutes. Season with salt and pepper. Spread the duxelles on a plate or baking sheet to cool completely.
- On a large piece of plastic wrap, lay out the prosciutto slices in an overlapping rectangle. Spread the cooled duxelles mixture evenly over the prosciutto. Place the cooled tenderloin at one end. Using the plastic wrap to help, tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to form a tight log. Chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet. Unwrap the chilled beef log and place it on the pastry. Brush the edges of the pastry with the egg wash. Fold the pastry over the beef, trim any excess, and press the seam to seal. Place seam-side down.
- Slice the log into 1.5-inch thick individual Wellingtons. Arrange them on a parchment-lined baking sheet. Brush the tops and sides with the remaining egg wash and sprinkle with flaky sea salt. Bake for 15-20 minutes, until the pastry is golden and puffed. The internal temperature of the beef should be 125°F (52°C) for medium-rare.
- Let the Mini Beef Wellingtons rest on the baking sheet for 5-10 minutes before serving. This allows the juices to redistribute for maximum flavor and tenderness.
Notes
Tip 2: Chilling the assembled log before and after wrapping in pastry is crucial. This helps the Wellington maintain its shape and ensures the pastry bakes up flaky.
