Mini Beef Wellingtons Recipe – Perfect Bite-Sized Holiday Appetizer
Looking to impress your guests with an elegant yet easy holiday appetizer? These Mini Beef Wellingtons are bite-sized showstoppers packed with rich flavor and festive flair. Made with tender beef, earthy mushrooms, and flaky puff pastry, they’re perfect for Christmas parties, New Year’s Eve gatherings, or any special event!
Ingredients for Mini Beef Wellingtons
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6–8 oz beef tenderloin fillet
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3 tbsp butter
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2 shallots, minced
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8 oz crimini mushrooms (or button mushrooms)
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1 tsp fresh thyme (plus extra for garnish)
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½ tbsp fresh parsley, minced
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¼ cup Cabernet Sauvignon (or Sherry wine)
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1 sheet puff pastry (or phyllo dough, thawed)
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2 slices prosciutto
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1 tbsp Dijon mustard
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2 tbsp Gorgonzola cheese, crumbled
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2 tbsp heavy cream
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1 tbsp water (for egg wash)
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1 egg (for egg wash)
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Salt & black pepper, to taste
Instructions for Making Mini Beef Wellingtons
1. Make the Mushroom Duxelles:
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Add mushrooms to a food processor and pulse until finely chopped.
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In a skillet, melt the butter and sauté minced shallots until translucent.
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Add the chopped mushrooms and fresh thyme. Cook until the moisture is gone.
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Deglaze with the wine and let it simmer until completely dry.
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Stir in the parsley and season with salt and pepper.
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Set aside and allow the mixture to cool.
2. Sear the Beef:
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Heat a skillet with a little oil and sear the beef fillet on all sides for a nice crust.
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Let rest briefly, then cut into 12 even bite-sized medallions.
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Season each piece with salt and pepper.
3. Assemble the Wellingtons:
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Roll out the puff pastry and cut it into 12 small squares.
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On each square, layer a piece of prosciutto, a spoonful of the mushroom mixture, and one piece of beef.
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Brush the beef with Dijon mustard before folding the pastry over it.
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Seal the edges tightly and place seam-side down on a baking sheet.
4. Bake the Wellingtons:
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Whisk together the egg and water to make an egg wash.
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Brush the tops of each Wellington with egg wash.
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Make a small slit or two on top of each one to allow steam to escape.
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Chill the assembled pastries for 10 minutes in the refrigerator.
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Bake in a preheated oven at 375°F (190°C) for about 12 minutes, or until golden brown and puffed.
5. Prepare the Gorgonzola Cream Sauce:
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In a small bowl or blender, mix Gorgonzola cheese with heavy cream and water until smooth and creamy.
6. Serve and Garnish:
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Add a small spoonful of the Gorgonzola sauce on top of each Mini Wellington.
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Garnish with a sprig of fresh thyme for a festive touch.
Why You’ll Love This Recipe
These Mini Beef Wellingtons are elegant, flavorful, and crowd-pleasing. The crisp pastry contrasts beautifully with the juicy beef and savory mushroom filling. They’re ideal for:
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Holiday parties
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Elegant dinners
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Special celebrations
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Make-ahead entertaining
For more details, visit the full recipe