Name: Mini Beef Wellingtons
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: British
Ingredients: 4 beef tenderloin portions (about 6 oz each); Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 2 tbsp unsalted butter; 8 oz cremini mushrooms, finely chopped; 1 shallot, minced; 2 garlic cloves, minced; 1 tsp fresh thyme leaves; 2 tbsp dry sherry or white wine; 2 tsp Dijon mustard; 2 puff pastry sheets, thawed; All-purpose flour, for dusting; 1 egg yolk, beaten with 1 tsp water (for egg wash)

Mini Beef Wellingtons are a refined twist on the classic British dish, offering individual portions of tender beef wrapped in a savory mushroom duxelles and encased in flaky puff pastry. They’re perfect for special occasions, providing an elegant presentation without the need for slicing at the table. Mini Beef Wellingtons

Why I Love This Recipe

I love how these Mini Beef Wellingtons make it easy to serve something elegant without being overly complicated. The individual portions mean I don’t have to worry about slicing a large roast, and the combination of juicy beef, earthy mushrooms, and golden pastry is always a showstopper.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef tenderloin, cut into individual portions
Salt and freshly ground black pepper
Olive oil
Unsalted butter
Cremini mushrooms, finely chopped
Shallot, minced
Garlic, minced
Fresh thyme leaves
Dry sherry or white wine
Dijon mustard
Puff pastry sheets, thawed
All-purpose flour, for dusting
Egg yolk, beaten with a little water (for egg wash)

Directions

Prepare the Beef: I season the beef tenderloin portions with salt and pepper, then sear them on all sides in a hot skillet with olive oil. Once browned, I let them cool completely before wrapping.
Make the Mushroom Duxelles: I sauté the finely chopped mushrooms, shallot, and garlic in butter over medium heat. When most of the moisture has evaporated, I deglaze with a splash of dry sherry or white wine and continue cooking until the mixture is thick and dry. I stir in the thyme and let it cool.
Assemble the Wellingtons: On a lightly floured surface, I roll out the puff pastry and cut it into squares large enough to wrap around the beef. I place a spoonful of mushroom duxelles on each square, top it with a piece of beef brushed with Dijon mustard, then fold the pastry over to seal it. I place each wrapped Wellington seam-side down on a baking sheet.
Bake: I brush the tops with the egg wash and bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the pastry is puffed and golden. I let them rest for a few minutes before serving.

Servings and Timing

This recipe makes 4 Mini Beef Wellingtons. Prep time is about 1 hour, and baking takes another 25 minutes. I typically plan for 1 hour and 25 minutes total.

Variations

Sometimes I add a touch of blue cheese or a dollop of pâté on top of the duxelles for extra richness. For a vegetarian version, I’ve also swapped the beef for roasted vegetables like portobello mushrooms and sweet potato.

Storage and Reheating

I store leftovers in the fridge for up to 3 days. To reheat without making the pastry soggy, I use the oven at 300°F (150°C) for 10–15 minutes. I avoid microwaving since it softens the pastry too much.

FAQs

Can I make these ahead of time?

Yes, I often prep them fully and refrigerate them unbaked for up to 24 hours. I just brush with egg wash and bake them when ready.

How do I keep the pastry from getting soggy?

I make sure the mushroom mixture is dry and cool, and I let the seared beef cool completely before wrapping. A dry filling is key.

Can I freeze Mini Beef Wellingtons?

Definitely. I freeze them unbaked, then bake straight from frozen—just adding a few more minutes to the cooking time.

What cut of beef is best for this recipe?

I prefer beef tenderloin or filet mignon for their tenderness and even cooking. They stay juicy and flavorful inside the pastry.

What’s a good sauce to serve with these?

I like to serve mine with a red wine reduction or creamy horseradish sauce to complement the beef and mushrooms.

Conclusion

These Mini Beef Wellingtons deliver elegance in every bite without needing complicated prep. I enjoy how simple ingredients come together in such a classy, delicious way. They’re perfect for holidays, dinner parties, or whenever I want something special on the table.