Name: Mini Beef Wellingtons
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: British/Western
Ingredients: 8 oz beef tenderloin, cut into 8 small cubes; 1 sheet puff pastry, thawed; 1 cup mushrooms, finely chopped; 1 small shallot, minced; 2 cloves garlic, minced; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 teaspoon Dijon mustard; 1 egg, beaten (for egg wash); Salt and freshly ground black pepper, to taste; Fresh thyme leaves (optional)

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Mini Beef Wellingtons are elegant and delicious bite-sized treats that combine tender beef wrapped in buttery puff pastry with a savory mushroom duxelles and a subtle hint of mustard. They’re perfect for entertaining or serving as a special appetizer that feels fancy but is surprisingly easy to make.

Mini Beef Wellingtons

Ingredients

8 oz beef tenderloin, cut into 8 small cubes

1 sheet puff pastry, thawed

1 cup mushrooms, finely chopped

1 small shallot, minced

2 cloves garlic, minced

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon Dijon mustard

1 egg, beaten (for egg wash)

Salt and freshly ground black pepper, to taste

Fresh thyme leaves (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).

In a skillet, heat olive oil over medium heat. Add shallots and garlic; sauté until fragrant, about 1-2 minutes.

Add chopped mushrooms and cook until the moisture evaporates and the mushrooms become paste-like, about 8-10 minutes. Stir occasionally. Season with salt, pepper, and thyme leaves if using. Set aside to cool.

Season the beef cubes with salt and pepper. Heat butter in another skillet over high heat. Sear beef on all sides until browned but still rare inside, about 1-2 minutes per side. Remove from heat and brush each cube with Dijon mustard.

Roll out puff pastry on a lightly floured surface and cut into 8 equal squares.

Place a small spoonful of mushroom mixture in the center of each pastry square, then top with a beef cube.

Fold the pastry over the beef, sealing all edges by pressing gently. Place seam-side down on a baking sheet lined with parchment paper.

Brush each pastry bundle with beaten egg.

Bake for 15-20 minutes or until the pastry is golden brown and puffed.

Let rest for 5 minutes before serving.

Servings and timing

This recipe makes 8 mini Wellingtons. The prep time is about 20 minutes, cooking time 20 minutes, and total time is roughly 40 minutes. It’s a great recipe for when I want a quick yet impressive appetizer.

Variations

I sometimes add a touch of finely chopped prosciutto or pâté to the mushroom mixture for extra richness. For a vegetarian version, I swap the beef with roasted eggplant or portobello cubes. Another option is to experiment with different herbs like rosemary or sage in place of thyme to adjust the flavor profile. If I want a spicy kick, I add a pinch of smoked paprika to the mushrooms.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer to pop them back in the oven at 350°F (175°C) for about 10 minutes to crisp up the pastry again. Avoid microwaving as it can make the pastry soggy.

FAQs

How do I know when the beef is cooked properly inside the Mini Wellingtons?

I sear the beef cubes quickly to keep them rare inside, so the cooking time in the oven just warms them without overcooking. The pastry should be golden and puffed when done.

Can I prepare these in advance?

Yes, I often assemble them a few hours ahead and keep them refrigerated, then bake right before serving.

What kind of mushrooms work best for the duxelles?

I like using button or cremini mushrooms for their mild flavor and texture, but a mix of wild mushrooms adds a great earthy depth.

Can I freeze Mini Beef Wellingtons?

You can freeze them before baking. I wrap each pastry bundle tightly and freeze on a tray. When ready, I bake from frozen, adding a few extra minutes to the cooking time.

What can I serve alongside these for a complete appetizer spread?

I usually pair them with a fresh green salad, a cheese board, or some roasted vegetables for a balanced and elegant spread.

Conclusion

I enjoy making Mini Beef Wellingtons because they’re a perfect blend of elegance and ease. These little bites deliver big flavor and impressive presentation, ideal for any special occasion or when I want to treat guests to something memorable. Whether it’s a dinner party or holiday celebration, they always get compliments and disappear fast.

Recipe:

Mini Beef Wellingtons

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Author: Cheryl
Total Time: 40 minutes
Yield: 8 mini Wellingtons
Diet: Low Salt

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Description

Mini Beef Wellingtons are elegant, bite-sized appetizers featuring tender seared beef wrapped in buttery puff pastry with savory mushroom duxelles and a hint of Dijon mustard. Perfect for entertaining and special occasions.

Instructions

Preheat the oven to 400°F (200°C).
In a skillet, heat olive oil over medium heat. Add shallots and garlic; sauté until fragrant, about 1-2 minutes.
Add chopped mushrooms and cook until moisture evaporates and mushrooms become paste-like, about 8-10 minutes. Stir occasionally. Season with salt, pepper, and thyme leaves if using. Set aside to cool.
Season beef cubes with salt and pepper. Heat butter in another skillet over high heat. Sear beef on all sides until browned but still rare inside, about 1-2 minutes per side. Remove from heat and brush each cube with Dijon mustard.
Roll out puff pastry on a lightly floured surface and cut into 8 equal squares.
Place a small spoonful of mushroom mixture in the center of each pastry square, then top with a beef cube.
Fold the pastry over the beef, sealing all edges by pressing gently. Place seam-side down on a baking sheet lined with parchment paper.
Brush each pastry bundle with beaten egg.
Bake for 15-20 minutes or until pastry is golden brown and puffed.
Let rest for 5 minutes before serving.