Mini Beef Wellington Appetizers (Print)

Elegant mini Wellingtons feature tender beef, mushroom duxelles, and prosciutto wrapped in golden, crisp pastry.

# Components:

→ Beef Component

01 - 1.1 lb beef tenderloin, trimmed
02 - Salt and freshly ground black pepper, to taste
03 - 1 tbsp olive oil

→ Mushroom Duxelles

04 - 9 oz cremini or button mushrooms, finely chopped
05 - 1 small shallot, finely minced
06 - 2 cloves garlic, minced
07 - 1 tbsp unsalted butter
08 - 1 tsp fresh thyme leaves
09 - Salt and pepper, to taste

→ Assembly and Pastry

10 - 2 sheets puff pastry, thawed
11 - 6–8 slices prosciutto
12 - 1 egg, beaten (for egg wash)
13 - All-purpose flour, for dusting

# Method:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until evenly browned, approximately 2 minutes total. Remove from heat, transfer to a plate, and allow it to cool completely. Once cooled, slice the beef into 24 small cubes.
03 - Using the same skillet, melt the unsalted butter over medium heat. Add the minced shallot and garlic, sautéing until softened. Incorporate the finely chopped mushrooms and fresh thyme leaves. Cook, stirring occasionally, until the moisture has evaporated and the mushroom mixture is well-browned, about 8–10 minutes. Season with salt and pepper to taste. Allow the duxelles to cool.
04 - On a lightly floured surface, roll out the thawed puff pastry sheets. Cut each sheet into 24 equal squares, each approximately 2.75x2.75 inches (7x7 cm).
05 - On each puff pastry square, place a half-slice of prosciutto. Top the prosciutto with approximately 1 teaspoon of the cooled mushroom duxelles, followed by one cube of seared beef.
06 - Carefully fold the corners of the puff pastry over the filling to enclose it completely. Pinch the edges firmly to seal, ensuring no gaps. Place the assembled appetizers seam-side down on the prepared baking sheet.
07 - Gently brush the tops of each pastry-wrapped appetizer with the beaten egg wash.
08 - Bake in the preheated oven for 18–20 minutes, or until the puff pastry is a deep golden brown and appears crisp.
09 - Allow the mini Beef Wellingtons to cool slightly before serving to ensure optimal texture and temperature.

# Expert Advice:

01 -
  • Make ahead friendly for stress free entertaining
  • Restaurant quality appetizer made simple with clear instructions
  • Perfect special occasion finger food that looks incredibly impressive
  • Balanced flavors in every bite with buttery pastry, savory mushrooms and tender beef
02 -
  • Perfectly cooked beef should be medium rare for best flavor
  • Each bite contains the perfect ratio of pastry beef and mushrooms
  • Can be assembled up to 24 hours ahead and refrigerated before baking
  • Excellent use of premium beef tenderloin trimmings from larger recipes
03 -
  • For the most impressive presentation add decorative pastry details by cutting small shapes from excess pastry and adhering them with egg wash before baking. Small leaves or lattice patterns elevate these from excellent to extraordinary.
  • When selecting beef tenderloin ask your butcher to trim the chain muscle and silver skin which can be tough in these delicate bites.
  • For the crispest pastry bottom place a preheated baking sheet in the oven and transfer the Wellingtons onto the hot surface to start the cooking process with immediate heat from below.

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