Mini Beef Wellingtons

Mini Beef Wellingtons 🥖✨

These Mini Beef Wellingtons are a show-stopping appetizer or main dish that’s perfect for holiday gatherings, special occasions, or when you want to treat yourself to something truly indulgent. With their buttery pastry crust, savory mushroom duxelles, and tender beef center, these bite-sized beauties are as elegant as they are delicious. Plus, the creamy Gorgonzola sauce adds a luxurious finishing touch that will have your guests raving.

Let’s dive into how to make these festive, bite-sized masterpieces step by step.

Why You’ll Love This Recipe

1. Festive & Elegant : Perfect for impressing guests at holiday parties or special events.
2. Surprisingly Easy : Bite-sized portions are easier to assemble than a full-sized Wellington.
3. Customizable : Swap ingredients like cheese or mushrooms to suit your taste.
4. Make-Ahead Friendly : Prep components in advance and assemble before baking.
5. Perfectly Balanced : The combination of tender beef, earthy mushrooms, and flaky pastry is irresistible.

Ingredients

(Makes 12 Mini Wellingtons)

For the Mushroom Duxelles:

• 8 oz crimini mushrooms (or button mushrooms )
• 3 tbsp butter
• 2 shallots , minced
• 1 tsp fresh thyme (plus extra for garnish )
• ½ tbsp fresh parsley , minced
• ¼ cup Cabernet Sauvignon or Sherry wine
• Salt & pepper , to taste

For the Wellingtons:

• 6–8 oz beef tenderloin fillet
• 1 tbsp olive oil (for searing )
• Salt & pepper , to taste
• 1 pastry dough sheet (puff pastry or phyllo )
• 2 slices prosciutto
• 1 tbsp Dijon mustard

For the Gorgonzola Cream Sauce:

• 2 tbsp Gorgonzola cheese , crumbled
• 2 tbsp heavy cream
• 1 tbsp water

For Assembly:

• 1 egg , beaten with 1 tbsp water (for egg wash )

Step-by-Step Instructions

Step 1: Prepare the Mushroom Duxelles

1. Pulse the mushrooms in a food processor until finely chopped.
2. In a skillet over medium heat, melt the butter . Add the minced shallots and cook until soft, about 2–3 minutes .
3. Add the chopped mushrooms and fresh thyme to the skillet. Cook, stirring frequently, until the liquid evaporates and the mixture is dry, about 8–10 minutes .
4. Deglaze the pan with the wine , scraping up any browned bits. Simmer until the liquid evaporates completely.
5. Stir in the parsley and season with salt & pepper to taste. Let the mixture cool completely.

Step 2: Sear the Beef

1. Season the beef tenderloin fillet generously with salt & pepper .
2. Heat olive oil in a skillet over high heat. Sear the beef on all sides until deeply browned, about 1–2 minutes per side .
3. Remove from heat and let the beef cool slightly. Slice it into 12 even pieces .

Step 3: Assemble the Wellingtons

1. Roll out the pastry dough and cut it into 12 equal squares .
2. Lay each square flat and top with a slice of prosciutto , followed by a spoonful of mushroom duxelles .
3. Place a piece of seared beef on top of the mushroom layer. Brush the edges of the pastry with Dijon mustard .
4. Wrap the pastry around the beef, sealing the edges tightly. Trim any excess dough if needed.

Step 4: Bake the Wellingtons

1. Preheat your oven to 375°F (190°C) .
2. Place the assembled Wellingtons on a parchment-lined baking sheet.
3. Brush each Wellington with the egg wash and make small slits on top to allow steam to escape.
4. Chill the Wellingtons in the refrigerator for 10 minutes to help the pastry hold its shape.
5. Bake for 12–15 minutes , or until the pastry is golden brown and the beef is cooked to your desired doneness.

Step 5: Make the Gorgonzola Cream Sauce

1. In a small bowl, blend the Gorgonzola cheese , heavy cream , and 1 tbsp water until smooth. Adjust consistency with more cream or water as needed.

Step 6: Serve

1. Top each Wellington with a dollop of Gorgonzola cream sauce .
2. Garnish with fresh thyme sprigs for an elegant touch.
3. Serve warm and enjoy these decadent Mini Beef Wellingtons !

Tips for Success

1. Use Fresh Ingredients : Fresh thyme, parsley, and high-quality mushrooms elevate the flavor.
2. Pre-Chill the Wellingtons : Chilling before baking helps the pastry puff up evenly and prevents leaks.
3. Deglaze Thoroughly : Don’t skip deglazing the mushroom duxelles with wine—it adds depth of flavor.
4. Storage : Store leftovers in an airtight container in the fridge for up to 2 days . Reheat in the oven at 350°F (175°C) for 5–10 minutes.
5. Freeze for Later : Assemble the Wellingtons (without baking), freeze on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

Perfect Pairings

These Mini Beef Wellingtons pair beautifully with:

• Red Wine : A glass of Cabernet Sauvignon or Merlot complements the rich flavors.
• Green Salad : A crisp arugula salad with a balsamic vinaigrette balances the richness.
• Roasted Vegetables : Serve with roasted Brussels sprouts, carrots, or asparagus for added nutrition.
• Sparkling Beverages : Pair with sparkling water or champagne for a refreshing contrast.

Nutritional Information (Per Wellington, Approx.)

(Based on 12 servings)

• Calories : ~220 kcal
• Protein : ~8g
• Carbohydrates : ~10g
• Fat : ~16g
• Fiber : ~1g

Note: Nutritional values may vary based on specific brands and portion sizes.

Final Thoughts

These Mini Beef Wellingtons are a stunning, bite-sized twist on the classic dish that’s perfect for impressing guests or treating yourself to something special. With their flaky pastry, savory mushroom filling, and tender beef center, they’re a true labor of love—but the results are well worth the effort. Whether you’re serving them as an appetizer, main course, or party centerpiece, they’re sure to be a hit.

The best part? They’re endlessly customizable, so you can tweak the ingredients, adjust the seasoning, or experiment with different sauces to make them your own. So grab your ingredients, roll out that pastry, and get ready to enjoy a dish that’s as fun to make as it is to eat.