Pin This elegant twist on a British classic transforms the traditional Beef Wellington into perfectly portioned bites that deliver all the flavor of the original in just a mouthful. I've served these mini Beef Wellingtons at everything from holiday gatherings to cocktail parties, and they never fail to impress guests who are delighted by both their presentation and taste.
I first created these for a New Year's Eve party when I wanted something elegant but manageable for guests to eat while mingling. The combination of crisp pastry, umami mushrooms and perfectly cooked beef became an instant signature dish that friends now request whenever I host gatherings.
Ingredients
- Beef tenderloin: 500 g trimmed and cut into cubes this premium cut ensures tenderness in these small bites
- Cremini mushrooms: 250 g finely chopped their earthy flavor creates the classic Wellington taste
- Puff pastry: 2 sheets thawed all butter pastry provides the best flavor and flakiness
- Prosciutto: 6 8 slices creates a moisture barrier between beef and pastry for perfect texture
- Shallot: 1 small finely minced provides subtle sweetness that complements the mushrooms
- Garlic: 2 cloves minced adds aromatic depth to the mushroom mixture
- Unsalted butter: 1 tbsp European style with higher fat content creates richest duxelles
- Fresh thyme leaves: 1 tsp essential herbal note that pairs perfectly with beef
- Olive oil: 1 tbsp use extra virgin for searing the beef
- Egg: 1 beaten creates that gorgeous golden brown finish
- Salt and freshly ground black pepper: kosher salt and freshly cracked pepper make all the difference
Instructions
- Prepare the beef:
- Season tenderloin generously with salt and pepper on all sides. Heat olive oil in a skillet until almost smoking then quickly sear the beef for just about 2 minutes total. You want a beautiful brown crust on the outside while keeping the center quite rare since it will continue cooking in the oven. Transfer to a plate and allow to cool completely before cutting into 24 evenly sized cubes.
- Create the mushroom duxelles:
- Using the same skillet to capture all the beef flavor melt butter over medium heat then add shallots and garlic. Cook until translucent and fragrant about 2 minutes being careful not to brown. Add mushrooms and thyme increasing heat slightly and cook for 8 10 minutes stirring frequently until all moisture evaporates. The mixture should be deeply browned and concentrated in flavor. Season with salt and pepper then spread on a plate to cool completely.
- Prepare the pastry:
- On a lightly floured surface roll out puff pastry sheets to even thickness. Cut into 24 equal squares approximately 7 cm each. Keep unused pastry refrigerated while working to prevent softening.
- Assemble the Wellingtons:
- Place half slice of prosciutto on each pastry square trimming if necessary. Spread about 1 teaspoon of mushroom duxelles in the center of the prosciutto then place a cube of beef on top.The prosciutto acts as a barrier preventing the juicy beef from making the pastry soggy.
- Wrap and seal:
- Carefully fold the corners of the pastry over the filling creating a neat package. Press edges gently to seal ensuring there are no openings where juices could escape. Place seam side down on a parchment lined baking sheet.
- Finish and bake:
- Brush each pastry thoroughly with beaten egg wash ensuring you cover all surfaces for even browning. Bake in a preheated 200°C oven for 18 20 minutes until pastry is puffed and deeply golden brown. Let rest for 5 minutes before serving to allow juices to redistribute.
Pin The mushroom duxelles is truly the heart of this recipe. I discovered that taking the extra time to allow all moisture to evaporate from the mushrooms is absolutely crucial. The first time I rushed this step I ended up with soggy pastry bottoms that simply ruined the experience. Now I make sure to cook the mushrooms until they almost resemble a paste that concentrates all that wonderful umami flavor.
Make Ahead Tips
These mini Wellingtons are perfect for entertaining because most of the work can be done in advance. Prepare the beef and mushroom duxelles up to two days ahead and store separately in the refrigerator. The assembled but unbaked Wellingtons can be prepared up to 24 hours before your event simply cover them loosely with plastic wrap in the refrigerator. Remove from the refrigerator 20 minutes before baking to take the chill off before applying egg wash and baking. For longer storage freeze the assembled unbaked Wellingtons on a sheet pan then transfer to an airtight container once frozen. Bake directly from frozen adding 5 7 minutes to the baking time.
Serving Suggestions
Serve these elegant bites with a complementary sauce that enhances without overwhelming. A small dollop of horseradish cream provides pleasant heat while a red wine reduction offers sophisticated complexity. For a more casual presentation try a grainy mustard aioli. Arrange on a serving platter with fresh herbs for a beautiful presentation and serve warm rather than hot to allow guests to appreciate the flavors. These pair beautifully with champagne or a bold red wine like Cabernet Sauvignon or Malbec.
Ingredient Substitutions
If beef tenderloin is beyond your budget consider using beef strip loin which still provides good tenderness at a lower price point. Vegetarians can enjoy a variation made with portobello mushroom caps marinated in balsamic vinegar and olive oil in place of the beef. The prosciutto can be replaced with thin slices of smoked ham or even omitted entirely for a simpler version though you may need to cook the mushrooms even more thoroughly to prevent soggy pastry. Store bought mushroom duxelles can save time in a pinch but the flavor will not be as rich and complex as homemade.
Troubleshooting
Pastry not browning evenly Ensure your oven is properly preheated and consider rotating the baking sheet halfway through cooking. Check that egg wash has been applied to all surfaces.
Filling leaking out The pastry may not have been sealed properly. Use a fork to crimp edges or ensure corners are well pinched together. Chill assembled Wellingtons for 15 minutes before baking to help maintain shape.
Beef overcooked Remember that the beef continues cooking inside the pastry. Start with very rare seared beef and keep pieces uniform in size for even cooking. Consider using a meat thermometer on one Wellington to check doneness the center should reach about 130°F for medium rare.
Pin Elevate these mini Beef Wellingtons for any occasion with thoughtful presentation and serving suggestions. These tips ensure a restaurant-quality appetizer that's both delicious and visually stunning.
Recipe FAQ
- → How can I prevent the pastry from becoming soggy?
Ensure the mushroom mixture is cooked until all moisture evaporates, and cool completely before assembling. Searing beef also helps minimize excess juices.
- → Can I prepare these mini Wellingtons ahead of time?
Yes, assemble and refrigerate them until ready to bake. Bake just before serving for best results.
- → Which beef cut is best for this dish?
Beef tenderloin is ideal for its tenderness and mild flavor, ensuring a melt-in-your-mouth texture.
- → Is it possible to make a vegetarian version?
Omit beef and prosciutto; use a hearty mushroom filling and extra herbs for a flavorful vegetarian option.
- → What wine pairs well with these appetizers?
Robust reds like Bordeaux or Cabernet Sauvignon complement the rich beef and buttery pastry beautifully.
- → How should I serve mini Wellingtons at parties?
Allow to cool slightly, then arrange on a platter. They’re perfect for picking up and eating in one or two bites.