Easy Mini Beef Wellingtons Recipe: A Tasty Bite-Sized Treat

Crispy, golden mini beef wellingtons have a way of stealing the spotlight at dinner parties.

Tender medallions wrapped in buttery pastry create an irresistible bite-sized delicacy.

Small yet sophisticated, these elegant appetizers pack serious flavor into each delicate parcel.

Perfectly cooked beef nestles inside flaky puff pastry, promising a luxurious culinary experience.

Meat lovers and pastry enthusiasts will appreciate the elegant combination of rich ingredients.

Short on time but wanting to impress?

These petite parcels come together surprisingly quickly.

You might just become the star chef at your next gathering.

What Makes Mini Beef Wellingtons So Special

• Create Gourmet Magic: Transform simple ingredients into an impressive restaurant-quality dish that looks like you spent hours cooking.
• Master Elegant Technique: Learn a classic French culinary method that impresses guests while being surprisingly straightforward to prepare.
• Perfect Party Showstopper: Deliver a stunning appetizer or main course that guarantees compliments and delights everyone at the table with its elegant presentation.
• Customize with Ease: Adapt the recipe by switching protein types, adding different herbs, or adjusting seasoning to match personal taste preferences and dietary needs.

Ingredients Needed for Mini Beef Wellingtons

• Beef Medallions: Premium, tender cuts of beef that create a luxurious centerpiece for this elegant dish.
• Prosciutto: Thin, salty Italian ham that adds a rich flavor and helps protect the beef during cooking.

• Shallot, Garlic: Provide a delicate, savory foundation that enhances the overall flavor profile.
• Thyme: Fresh herb that contributes an earthy and slightly minty note to the mushroom mixture.
• Salt, Black Pepper: Essential seasonings that bring out the natural flavors of the beef and mushrooms.

• Mushrooms: Finely chopped to create a flavorful duxelles that adds depth and complexity to the dish.
• Puff Pastry: Buttery, flaky pastry that creates a golden, crisp exterior for the Wellingtons.
• White Wine: Helps deglaze the pan and adds a subtle acidic brightness to the mushroom mixture.
• Olive Oil: Used for searing the beef to create a delicious golden-brown crust.
• Butter: Provides richness and helps sauté the aromatics and mushrooms.
• Egg Wash: Gives the pastry a glossy, golden appearance when baked.

How to Cook Mini Beef Wellingtons Perfectly

Step 1: Prepare Beef Medallions

Gently pat beef medallions with paper towel to absorb excess moisture. Generously season with salt and freshly ground black pepper.

Fire up a skillet with olive oil over medium-high heat. Quickly sear each medallion for one minute per side, creating a beautiful golden-brown exterior.

Transfer seared medallions to a plate and allow them to cool completely.

Step 2: Create Mushroom Mixture

Melt butter in the same skillet over medium heat.

Toss in finely chopped shallots and garlic, sauteing until they release their aromatic essence. Add mushrooms and fresh thyme, cooking until moisture disappears and mixture becomes delightfully dry.

Splash white wine to deglaze the pan, scraping up delicious browned bits. Continue cooking until wine evaporates completely.

Season with salt and pepper, then set aside to cool.

Step 3: Wrap and Assemble

Layer a slice of prosciutto on clean surface.

Spread a thin, even layer of mushroom mixture over prosciutto. Carefully place beef medallion in center and wrap prosciutto completely around meat.

Roll out puff pastry on lightly floured surface, cutting into six equal squares. Position prosciutto-wrapped medallion in pastry center.

Fold pastry edges over beef, sealing seams by pinching or pressing with fork. Arrange Wellingtons seam-side down on parchment-lined baking sheet.

Brush tops generously with egg wash.

Step 4: Bake to Perfection

Preheat oven to 400F (200C).

Slide Wellingtons into oven and bake for 20-25 minutes until pastry transforms into a gorgeous golden-brown, flaky masterpiece. Use meat thermometer to verify beef’s internal temperature.

Remove from oven and let rest for five minutes before serving. Enjoy your elegant culinary creation!

Helpful Tips for Mini Beef Wellingtons

• Pat beef medallions completely dry to ensure a perfect sear and prevent soggy pastry.
• Use high-quality, fresh mushrooms for a rich, intense duxelles flavor that elevates the entire dish.
• Chill the assembled Wellingtons for 15 minutes before baking to help maintain their shape and create a crispier pastry.
• Select a well-marbled beef cut like tenderloin or filet mignon for maximum tenderness and juiciness.
• Allow the meat to rest after baking to redistribute juices and maintain optimal moisture, ensuring each bite remains succulent and flavorful.

Different Ways to Serve Mini Beef Wellingtons

• Vegetarian Wellington: Replace beef with roasted portobello mushrooms or a mix of grilled eggplant and zucchini, keeping the duxelles and puff pastry for a plant-based version.
• Gluten-Free Option: Use gluten-free puff pastry and replace prosciutto with thinly sliced turkey or chicken for those with wheat sensitivities.
• Lamb Mini Wellington: Swap beef medallions with seasoned lamb, using rosemary instead of thyme and adding a mint-infused duxelles for a Mediterranean-inspired twist.
• Seafood Variation: Substitute beef with salmon or halibut, using a dill-infused duxelles and wrapping in prosciutto or thin bacon for added flavor complexity.

Best Sides for Mini Beef Wellingtons

• Pair with Bold Red Wine: Select a full-bodied red wine like Cabernet Sauvignon or Bordeaux blend to complement the rich beef and enhance the savory mushroom flavors.
• Elevate with Roasted Vegetable Side: Prepare a medley of roasted root vegetables like parsnips, carrots, and golden beets to provide earthy undertones that match the Wellington's complexity.
• Create Tangy Counterpoint: Serve a bright, zesty herb-infused chimichurri sauce on the side to cut through the richness and add a fresh, acidic contrast to the dense pastry and meat.

How to Store Mini Beef Wellingtons Safely

• Store leftover Mini Beef Wellingtons in an airtight container in the refrigerator for up to 3 days. Wrap each pastry individually in aluminum foil to maintain crispness and prevent moisture buildup.
• Carefully place cooled Wellingtons in a freezer-safe container or freezer bag. Separate layers with parchment paper to prevent sticking. Freeze for up to 1 month. Label with the date to track freshness.

FAQs

• What are the key ingredients for Mini Beef Wellingtons?

The key ingredients are beef medallions, puff pastry, prosciutto, mushroom duxelles, shallots, garlic, thyme, white wine, and egg wash.

• Can I prepare the components in advance?

Yes, you can make the mushroom duxelles and sear the beef medallions a day ahead, storing them separately in the refrigerator to save time on the day of cooking.

• How do I know when the beef is cooked to the right temperature?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125F, which ensures the beef remains juicy and tender while being safely cooked.

Mini Beef Wellingtons Recipe

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4.8 from 33 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Succulent mini beef Wellingtons blend French culinary elegance with British tradition, creating bite-sized parcels of pure deliciousness. Buttery puff pastry wraps tender beef and rich mushroom duxelles, delivering a gourmet experience you can savor in one perfect, luxurious mouthful.

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Ingredients

Scale 1x2x3x

Protein:

• 6 beef tenderloin medallions (approximately 23 ounces (652 grams) each, 1-inch thick)
• 6 slices prosciutto

Mushroom Duxelles:

• 2 cups cremini mushrooms, finely chopped
• 1 small shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• 1/4 cup dry white wine

Additional Components:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Flour (for dusting)
• 1 tablespoon olive oil
• Salt (to taste)
• Black pepper (to taste)

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Instructions

1. Carefully blot beef medallions with paper towels to eliminate excess moisture, then generously season with salt and pepper.
2. Sear medallions in hot olive oil over medium-high heat for 1 minute per side, creating a rich golden crust. Transfer to a plate and allow to cool completely.
3. Using the same skillet, melt butter and sauté shallots and garlic until aromatic, approximately 2 minutes.
4. Incorporate finely chopped mushrooms and thyme, cooking until moisture evaporates and mixture becomes dry and concentrated, roughly 8-10 minutes.
5. Deglaze skillet with white wine, scraping browned bits from pan bottom. Reduce liquid until completely absorbed. Season with salt and pepper, then cool mixture.
6. Layer prosciutto slice with thin mushroom duxelles spread, then center a beef medallion and wrap completely.
7. Roll puff pastry on floured surface, cutting into squares large enough to enclose each wrapped medallion.
8. Position prosciutto-wrapped beef in pastry center, carefully folding edges to completely seal, using fork edges to crimp seams securely.
9. Arrange wellington packets seam-side down on parchment-lined baking sheet, brushing tops with egg wash for golden sheen.
10. Preheat oven to 400F (200C). Bake 20-25 minutes until pastry turns golden and crisp.
11. Verify beef’s internal temperature using meat thermometer. Remove from oven and rest 5 minutes before serving to allow juices to redistribute.

Notes

• Choose high-quality beef medallions with good marbling for maximum flavor and tenderness.
• Pat beef completely dry before searing to achieve a perfect golden-brown crust without steaming the meat.
• Allow ingredients like mushroom duxelles and seared beef to cool before assembling to prevent soggy pastry.
• Seal pastry edges tightly to prevent filling from leaking during baking, using egg wash as a natural “glue”.
• For gluten-free version, replace puff pastry with gluten-free alternative or use thinly sliced zucchini as wrapper.
• Vegetarian adaptation can use portobello mushrooms or plant-based protein instead of beef medallions.
• Use fresh thyme and high-quality mushrooms for more intense, aromatic duxelles.
• Invest in a meat thermometer to ensure precise doneness without overcooking delicate beef.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Dinner
• Method: Sautéing
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 462 kcal
• Sugar: 2 g
• Sodium: 360 mg
• Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.1 g
• Carbohydrates: 19 g
• Fiber: 2 g
• Protein: 33 g
• Cholesterol: 110 mg