If you have a craving for something that feels indulgent yet perfectly portioned, this Mini Beef Wellington Recipe is exactly what you need. Imagine tender, juicy beef filet wrapped in flavorful mushroom duxelles and salty prosciutto, all encased in golden, flaky puff pastry. This dish strikes a perfect balance between elegant presentation and comforting taste, making it the star of any meal or a delightful treat to share with friends and family. The layers of texture, aroma, and richness come together in such a way that each bite feels like a little celebration.
Ingredients You’ll Need
The ingredients for this Mini Beef Wellington Recipe are straightforward but essential, each playing a vital role in building the layers of flavor and texture. From the earthy mushrooms to the buttery puff pastry, every element contributes to this dish’s impressive character without overwhelming the palate.
- 1 tbsp butter: Provides a rich base for cooking the mushrooms, enhancing their flavor.
- 1 lb mushrooms (finely chopped): The heart of the duxelles, lending an earthy, silky texture.
- 2-3 sprigs fresh thyme: Adds a subtle herbal note that brightens the mushroom mixture.
- 1 lb beef tenderloin (or filet, 1.5″ cubed): The star protein, tender and perfect for individual servings.
- 1 tbsp neutral oil: Used for searing the beef, locking in flavor and juices.
- Salt and freshly ground pepper: Essential seasonings that bring out the flavors of each ingredient.
- 1-2 tbsp Dijon mustard: Adds a gentle tanginess, with Grey Poupon recommended for its smooth richness.
- 6 slices Prosciutto di Parma: Wraps the beef and mushroom mixture with a salty, savory layer.
- 2 sheets puff pastry (thawed): The golden wrapper that puffs up to create a flaky, buttery crust.
- 1 egg yolk (lightly beaten with 1 tsp water): For brushing the pastry to give it that gorgeous golden color.
How to Make Mini Beef Wellington Recipe
Step 1: Prepare the Mushroom Duxelles
Start by melting the butter over medium-low heat. Once melted, add your finely chopped mushrooms and fresh thyme sprigs. Cook them quietly for about 5 minutes without stirring to let the moisture release naturally. Then stir gently and continue cooking until the mushrooms transform into a smooth, paste-like consistency with all the moisture evaporated. Season this rich mixture with salt and pepper and remove it from the heat to cool.
Step 2: Sear the Beef Cubes
While the mushrooms are cooling, pat your beef cubes dry—this step is crucial to get that perfect sear. Generously season them with salt and freshly ground pepper. Heat your neutral oil in a cast iron pan on very high heat and sear each side of the beef cubes for about a minute. This quick sear locks in juices and adds that crave-worthy caramelization. Once seared, set the beef aside to rest.
Step 3: Brush the Beef with Dijon Mustard
Using a pastry brush, generously coat all sides of each seared beef cube with Dijon mustard. This adds an extra layer of flavor that contrasts beautifully with the earthiness of the mushrooms and the saltiness of the prosciutto.
Step 4: Assemble the Prosciutto Wraps
Lay a slice of prosciutto flat on a piece of plastic wrap. Spread a thin layer of the cooled mushroom duxelles evenly across the prosciutto. Place a mustard-brushed beef cube in the center and carefully wrap the prosciutto around it, ensuring the mushroom layer seals the beef completely. Use the plastic wrap to tighten the bundle securely, then chill it in the freezer for 10 to 15 minutes to help it hold its shape.
Step 5: Encase in Puff Pastry
Preheat your oven to 400°F. Cut the thawed puff pastry sheets into strips approximately the width of your prosciutto-wrapped beef cubes. Remove the plastic wrap from the chilled packages and place each on a strip of puff pastry. Bring the pastry edges together and seal, then wrap with another strip perpendicular to the first for full coverage. Use a little water to ensure the pastry sticks well together.
Step 6: Prepare for Baking
Place the formed mini Wellingtons seam-side down on a parchment-lined baking sheet. Brush each one with the egg yolk wash to give a shiny, golden finish. Lightly score a leaf pattern on top using the back of a knife, adding an elegant, rustic touch. Finish with a sprinkle of coarse salt for a subtle crunch and flavor boost.
Step 7: Bake to Perfection
Bake the Mini Beef Wellington Recipe for 10 minutes at 400°F. After this initial baking, rotate the pan to ensure even cooking and crank up the oven to 450°F. Continue baking for another 10 minutes or until the pastry is puffed, golden, and irresistible. Once out of the oven, let them rest briefly before digging in to allow the juices to redistribute inside.
How to Serve Mini Beef Wellington Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few thyme leaves can add a fresh pop of color and aroma that complements the earthy mushrooms and beef perfectly. A delicate drizzle of a red wine reduction or a light béarnaise sauce on the side can elevate the dish even further without overpowering the classic flavors.
Side Dishes
The richness of Mini Beef Wellington pairs beautifully with crisp, bright sides. Think tender roasted asparagus, lightly sautéed green beans with a hint of garlic, or even a creamy mashed potato to soak up those savory juices. A fresh, peppery arugula salad lightly dressed in lemon vinaigrette would bring balance and brightness to the plate.
Creative Ways to Present
For a stunning appetizer at your next dinner party, serve these Mini Beef Wellingtons on individual wooden boards or slate platters paired with small ramekins of mustard or horseradish cream. You could also turn them into elegant finger foods by cutting the puff pastry into even smaller bites, perfect for grazing while mingling with guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, wrap each Mini Beef Wellington tightly in plastic wrap and store them in the refrigerator. They will keep well for 2 to 3 days, allowing you to enjoy the rich flavors again without compromise.
Freezing
To freeze, assemble the Mini Beef Wellington as instructed up to Step 5, then individually wrap each wrapped beef cube in plastic and foil before placing them in an airtight container or freezer bag. They can be frozen for up to a month. When ready to eat, thaw overnight in the refrigerator before encasing in puff pastry and baking fresh.
Reheating
Reheat leftover Mini Beef Wellington gently in a preheated oven at 350°F for about 10–15 minutes to maintain the crispness of the pastry and warm the beef through without overcooking.
FAQs
Can I use a different cut of beef?
While beef tenderloin or filet is ideal for its tenderness and size, you could substitute with other tender cuts like sirloin tips, though the texture and cooking time may vary slightly.
Is there a vegetarian alternative to this recipe?
Absolutely! You can replace the beef with hearty mushrooms or a plant-based meat substitute and still use the mushroom duxelles and puff pastry for a delicious vegetarian twist.
How do I prevent the puff pastry from getting soggy?
Make sure to cook off as much moisture from the mushrooms as possible and chill the prosciutto-wrapped beef well before wrapping in puff pastry. This helps keep the pastry crisp and flaky.
Can I make these Mini Beef Wellingtons ahead of time?
Yes! You can assemble and freeze them before baking. Just thaw overnight and bake fresh to maintain that perfect pastry texture and juicy interior.
What can I serve with Mini Beef Wellington for a special occasion?
A classic pairing includes roasted root vegetables, a rich red wine sauce, and a crisp, fresh salad to balance the richness of the dish.
Final Thoughts
There’s something truly magical about perfecting a recipe like this Mini Beef Wellington Recipe that brings both elegance and comfort to the table. It’s an impressive dish without being intimidating, and once you try it, you’ll want to make it a staple whenever you want to impress or simply indulge. Trust me, your guests will love it as much as you do.
Print
Mini Beef Wellington Recipe
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 80 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: British
Description
Mini Beef Wellington is an elegant and delicious appetizer featuring tender beef filet cubes coated with savory mushroom duxelles, wrapped in prosciutto and puff pastry, then baked to golden perfection. Perfect for special occasions or dinner parties, these bite-sized Wellingtons deliver classic flavors in a convenient, single-serving format.
Ingredients
For Mushroom Duxelles
- 1 tbsp butter
- 1 lb mushrooms, finely chopped
- 2–3 sprigs fresh thyme
- Salt and freshly ground pepper, to taste
For Beef
- 1 lb beef tenderloin (filet), cut into 1.5″ cubes
- 1 tbsp neutral oil
- Salt and freshly ground pepper, to taste
- 1–2 tbsp Dijon mustard (Grey Poupon preferred)
For Assembly
- 6 slices Prosciutto di Parma
- 2 sheets puff pastry (thawed)
- 1 egg yolk, lightly beaten with 1 tsp water (egg wash)
Instructions
- Prepare Mushroom Duxelles: Melt butter over medium-low heat in a skillet. Add chopped mushrooms and thyme sprigs, cooking without stirring for 5 minutes. Then stir and continue cooking until all moisture evaporates and mushrooms form a smooth paste. Season with salt and pepper, remove from heat, and let cool to room temperature.
- Sear the Beef Filet: While the mushrooms cook, pat dry the filet cubes and season all over with salt and pepper. Heat neutral oil in a cast iron pan over very high heat and sear each side of the filet cubes for about 1 minute per side until browned. Remove from pan and let rest.
- Coat Beef with Mustard: Using a pastry brush, generously brush Dijon mustard onto all sides of the seared filet cubes.
- Wrap with Prosciutto and Mushrooms: On a piece of plastic wrap, lay out a slice of prosciutto and spread a thin layer of the mushroom duxelles evenly over it. Place a filet cube in the center and wrap the prosciutto tightly around it. Using the plastic wrap, secure the wrapped filet tightly and chill in the freezer for 10-15 minutes to set.
- Prepare Puff Pastry: Preheat the oven to 400°F (204°C). Cut the thawed puff pastry sheets into strips matching the width of the wrapped filets. Unwrap each chilled filet and place on a pastry strip; bring the edges together to encase the beef. Use a second strip of puff pastry placed perpendicular to the first and wrap it around completely, sealing with a little water where edges meet.
- Assemble the Wellingtons: Place the wrapped filets seam-side down on a parchment-lined baking sheet. Brush each generously with the egg yolk wash. Lightly score a leaf pattern on the pastry using the back of a knife and sprinkle with coarse salt.
- Bake the Mini Wellingtons: Bake in the preheated oven for 10 minutes. Then rotate the pan and increase the oven temperature to 450°F (232°C). Continue baking for an additional 10 minutes or until the pastry is golden brown and puffed. Remove from oven and let rest briefly before serving.
Notes
- Ensure mushrooms are cooked until dry to avoid soggy pastry.
- Chilling wrapped filets before encasing in pastry helps keep their shape and tightness.
- Use a very hot pan to sear the beef quickly without overcooking the inside.
- Let the Mini Wellingtons rest after baking before serving to retain juices.
- Can be prepared ahead up to the assembly step and baked just before serving.
