mini beef wellingtons recipe

Written ByJenny Smyth Posted on
mini beef wellingtons recipe
Jump to Recipe Jump to Video Print Recipe

The Best mini beef wellingtons recipe

I’m so excited to share with you one of my family’s favorite recipes – mini beef wellingtons. I first discovered this dish when I was a young bride, and it quickly became a staple in our household. The combination of tender beef, flaky pastry, and rich mushroom duxelles is simply irresistible.

My kids love helping me assemble the little pastries, and my husband always requests them for special occasions. What I love most about this recipe is that it’s incredibly easy to make and can be customized to suit any taste. The best part?

It’s also relatively healthy, with lean beef and plenty of vegetables. We often serve them as an appetizer or main course for dinner parties, and they’re always a hit. Whether you’re planning a holiday feast or just need a quick weeknight meal, mini beef wellingtons are sure to impress.

And the best part? They’re incredibly versatile – you can make them ahead of time and freeze them until you’re ready to bake them off. My kids even enjoy helping me make the pastry dough from scratch, which is always a fun activity for us to do together.

I could go on and on about how much we adore this recipe, but I think it’s safe to say that it’s become a true family favorite.

Mini Beef Wellingtons

Mini Beef Wellingtons

4.7 from 653 votes

Individual beef wellingtons featuring tender filet mignon wrapped with mushroom duxelles and prosciutto in flaky puff pastry. These elegant appetizers are perfect for special occasions and dinner parties.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beef

4 filet mignon steaks (4 oz each)
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Mushroom Duxelles

8 oz cremini mushrooms, finely chopped
2 shallots, minced
2 cloves garlic, minced
2 tbsp unsalted butter
1/4 cup dry white wine
1/4 tsp salt
1/8 tsp black pepper
1 tbsp fresh thyme leaves

For Assembly

4 slices prosciutto
1 sheet puff pastry (thawed)
1 egg, beaten with 1 tbsp water

👨‍🍳Directions

1Season the filet mignon steaks with salt and pepper.
2Heat olive oil in a large skillet over high heat until shimmering.
3Sear the steaks for 1 minute per side until deeply browned on all sides, then transfer to a plate and let cool completely.
4Make the mushroom duxelles by pulsing mushrooms in a food processor until finely chopped.
5Melt butter in the same skillet over medium heat, then cook shallots and garlic for 2 minutes until softened.
6Add mushrooms, wine, salt, pepper, and thyme, and cook for 8 to 10 minutes, stirring often, until all liquid evaporates and the mixture is dark and paste-like.
7Let cool completely.
8Lay a piece of plastic wrap on a work surface and place a slice of prosciutto on it.
9Spread one quarter of the mushroom duxelles over the prosciutto, then place a cooled steak on top.
10Wrap the prosciutto tightly around the steak, twisting the ends of the plastic wrap to form a tight cylinder.
11Repeat with remaining steaks and refrigerate for 15 minutes.
12Preheat oven to 400°F.
13Roll out the puff pastry on a lightly floured surface to 1/8 inch thickness.
14Cut the pastry into four equal squares.
15Unwrap each beef cylinder and place one in the center of a pastry square.
16Brush the edges of the pastry with beaten egg, then fold the pastry over the beef, pressing edges to seal.
17Place seam side down on a parchment-lined baking sheet.
18Brush the tops of the pastries with more beaten egg.
19Use a sharp knife to cut three small slits on top of each for steam vents.
20Bake for 20 to 22 minutes until the pastry is golden brown and puffed, and an instant-read thermometer inserted into the beef registers 130°F for medium rare.
21Let rest for 5 minutes before serving.

🔧Equipment

Large skillet
Food processor
Baking sheet
Parchment paper
Pastry brush
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 28g

📝Notes

For best results, chill the assembled wellingtons for 15 minutes before baking to help the pastry hold its shape. You can prepare the duxelles up to 2 days ahead and refrigerate.

Watch Video Of How Mini Beef Wellingtons Works

One of the things I love most about mini beef wellingtons is how easily they can be adapted to suit any occasion or dietary need.

Whether you’re hosting a holiday feast or just need a quick weeknight meal, these little pastries are sure to please even the pickiest eaters.

And because they’re relatively healthy and can be made ahead of time, they’re perfect for busy families like mine who need something easy but satisfying.

❓ Frequently Asked Questions About Mini Beef Wellingtons

Q: What is the origin of Beef Wellington?

Beef Wellington is a classic dish named after the Duke of Wellington, who won the Battle of Waterloo in 1815.

Q: Can I use store-bought puff pastry instead of making my own?

While store-bought puff pastry can be convenient, making your own from scratch yields a more flaky and tender result.

Q: How do I ensure my mini beef wellingtons don’t overcook?

To prevent overcooking, it’s essential to keep an eye on the internal temperature of the beef while baking.

Q: Can I substitute other types of meat for the beef in this recipe?

Sure! You can use chicken, pork, or even tofu for a vegetarian option.

Q: How do I reheat leftover mini beef wellingtons?

Reheat leftovers by wrapping individual pastries in foil and baking at 350°F (175°C) for about 15-20 minutes or until warmed through.

Similar Posts