Mini Beef Wellingtons Recipe

Mini Beef Wellingtons are the ultimate party treat—tender beef, earthy mushrooms, and buttery, flaky pastry all wrapped up in an adorable, irresistible bundle! This beloved dish instantly elevates any gathering, whether it’s a cozy family celebration or a glitzy holiday bash. The joy of biting through golden layers into perfectly rosy steak and savory duxelles is pure magic. Trust me, these Mini Beef Wellingtons will quickly become the most requested hors d’oeuvre at your table!

Ingredients You’ll Need

The magic of Mini Beef Wellingtons lies in the simple but elevated ingredients—each part plays a crucial role. From the juicy beef and aromatic mushroom duxelles to the melt-in-your-mouth pastry, everything comes together for a show-stopping bite.

• Beef tenderloin medallions: Choose medallions about 1-inch thick—these keep the center juicy and tender during baking.
• Olive oil: Adds flavor and helps create a beautiful sear on the beef.
• Salt and black pepper: Essential for seasoning and bringing out the meat’s natural flavors.
• Cremini mushrooms: Their deep, earthy flavor makes duxelles rich without overpowering the beef.
• Shallot: Lends a subtle sweetness and delicate bite to the mushroom filling.
• Garlic: Aromatic and robust, it lifts the mushrooms to new savory heights.
• Unsalted butter: Adds silkiness and helps caramelize the mushrooms beautifully.
• Fresh thyme leaves: Offers a hint of garden-fresh herbal flavor—just a little makes a big impact.
• Dry white wine: Deglazes the pan, capturing all those tasty browned bits for extra depth.
• Puff pastry: Ready-made and flaky—it’s a party shortcut that never disappoints.
• Prosciutto: Salty, delicate, and the perfect barrier to keep your pastry crisp.
• Egg (for egg wash): Gives that glossy, golden bakery finish.
• Flour (for dusting): Keeps the pastry from sticking as you roll and shape.

How to Make Mini Beef Wellingtons

Step 1: Prepare the Beef Medallions

Let’s kick things off with the star of the show! Begin by patting your beef tenderloin medallions dry with a paper towel—this helps get that lovely sear. Season generously with salt and black pepper, making sure every side is coated. Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear each medallion for about one minute per side (just enough for a golden crust, not to fully cook through). Once they’re beautifully browned, transfer them to a plate and let them cool—this is key for keeping the pastry crisp later.

Step 2: Make the Mushroom Duxelles

Now, let’s build that decadent mushroom filling. In the same skillet, melt the butter over medium heat. Toss in your minced shallot and garlic, sautéing just until they’re fragrant—about two minutes. Stir in the finely chopped cremini mushrooms and sprinkle over the thyme leaves. Cook for eight to ten minutes, stirring occasionally, until the mixture is dry and all the mushroom moisture has cooked off. Pour in the white wine, scraping up any tasty browned bits from the pan. Keep cooking until the wine’s evaporated, then season the duxelles with a pinch of salt and pepper. Set aside and let it cool completely.

Step 3: Assemble the Mini Beef Wellingtons

Assembly is where the magic really happens! Lay a slice of prosciutto on a clean surface and spread a thin layer of that rich mushroom duxelles on top. Place a cooled beef medallion in the center, and gently wrap the prosciutto around the beef, sealing in all that flavor. Next, roll out your thawed puff pastry on a lightly floured counter and slice it into six squares, each large enough to completely bundle up one piece of wrapped beef. Place each prosciutto-wrapped medallion in the center of a pastry square. Fold the pastry neatly over the beef, pinching the seams or pressing with a fork to seal. Set each finished Wellington seam-side-down on a parchment-lined baking sheet. Give the tops a generous brush with your egg wash.

Step 4: Bake the Wellingtons

Preheat your oven to 400°F (200°C) to get that perfect, golden bake. Slide your tray of Mini Beef Wellingtons into the oven and bake for 20 to 25 minutes. You’re looking for puffed, deeply golden pastry and a delicious aroma wafting through the kitchen. If you like to be precise, use a meat thermometer—125°F means your medallions are gorgeously medium-rare. When they’re ready, let the Wellingtons rest for about five minutes before serving to lock in those tasty juices.

How to Serve Mini Beef Wellingtons

Garnishes

A sprinkle of flaky sea salt and some finely chopped fresh parsley on top takes these Mini Beef Wellingtons from gorgeous to positively glamorous. For a festive finishing touch, you can even add microgreens or tiny thyme sprigs—the green against the golden pastry looks stunning.

Side Dishes

These little parcels are decadent, so they shine alongside lighter sides. Think a crisp green salad with a tangy vinaigrette, roasted asparagus, or buttery baby potatoes. For a heartier meal, pair with creamy mashed potatoes and simple glazed carrots—the perfect balancing act for the rich, savory Wellingtons!

Creative Ways to Present

Make a memorable impression by arranging your Mini Beef Wellingtons on a pretty serving platter, each nestled in a swirl of sauce (think demi-glace or a garlic-herb aioli). Want to go fancy? Serve each Wellington in a little ramekin or on an individual wooden board with a personalized garnish—it’s restaurant-level drama right at home!

Make Ahead and Storage

Storing Leftovers

If you miraculously have leftovers, let the Mini Beef Wellingtons cool completely, then store in an airtight container in the refrigerator. They’ll be tasty for up to two days, though the pastry is always crispest when freshly baked.

Freezing

You can absolutely freeze these beauties before baking! Assemble the Wellingtons but stop before the egg wash. Arrange them on a tray to freeze solid, then pop them into a freezer bag. Later, bake straight from frozen—just add an extra five to seven minutes to the cooking time. The puff pastry stays surprisingly crisp and delicious.

Reheating

To reheat leftover Mini Beef Wellingtons without sacrificing that all-important flakiness, warm them in a 350°F oven for 10 to 12 minutes. Avoid the microwave if you can—it tends to make the pastry soggy instead of crisp. A quick blast in the oven brings back their just-baked magic.

FAQs

Can I use a different cut of beef for Mini Beef Wellingtons?

You can! While tenderloin is classic for its tenderness, small cuts of sirloin or filet mignon will work in a pinch. Just be sure to trim any excess fat and keep the medallions about an inch thick for even cooking.

How far ahead can I assemble the Mini Beef Wellingtons?

You can assemble the Wellingtons up to one day in advance. Keep them covered in the refrigerator, and add the egg wash just before baking for the prettiest finish.

Why wrap the beef in prosciutto?

Prosciutto is more than just extra flavor! It forms a barrier that helps keep the mushroom duxelles’ moisture away from the puff pastry, ensuring your Mini Beef Wellingtons emerge crisp and flaky, never soggy.

What sauces pair well with Mini Beef Wellingtons?

A silky red wine reduction, a peppery demi-glace, or even a creamy mustard sauce make heavenly dips for Mini Beef Wellingtons. For a lighter touch, try a fragrant herb oil or a tangy horseradish cream.

Can I make these Wellingtons vegetarian?

Absolutely! Replace the beef with thick slabs of roasted portobello mushrooms or even a hearty vegetable puree for a delicious veggie twist. The rest of the assembly process and bake time stays much the same.

Final Thoughts

If you’re ready to wow your friends and family, there’s no better centerpiece than these Mini Beef Wellingtons. They’re elegant enough for any celebration yet secretly so approachable. Give them a try and watch your guests’ faces light up at that very first flaky, savory, utterly delicious bite!

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