Print

Mini Beef Wellingtons Recipe – Easy & Elegant Party Appetizer

mini beef Wellingtons - featured image
Print Recipe

Mini Beef Wellingtons are a show-stopping party appetizer featuring tender beef, earthy mushroom duxelles, and flaky puff pastry. They’re easy to make, look impressive, and deliver bold, comforting flavors in every bite.

Ingredients

Scale
  • 1.1 lb beef tenderloin, cut into 1.5-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 7 oz cremini or button mushrooms, finely chopped
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1 tbsp unsalted butter
  • Salt and pepper, to taste
  • 8–10 slices prosciutto
  • 2 sheets puff pastry, thawed
  • 1 egg yolk
  • 1 tbsp whole milk
  • 2 tsp Dijon mustard (optional, for brushing beef)
  • 1 tbsp fresh parsley, finely chopped (optional, for garnish)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Pat beef cubes dry and season with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear beef cubes for about 30 seconds per side, just until browned. Remove and let cool. Brush each cube lightly with Dijon mustard if desired.
  2. In the same skillet, melt butter over medium heat. Add shallot and garlic; cook for 1 minute until fragrant. Add mushrooms and thyme, season with salt and pepper. Cook, stirring often, for 8-10 minutes until mushrooms release moisture and mixture becomes a thick paste. Transfer to a bowl and let cool.
  3. Lay a slice of prosciutto on a clean surface. Spread a small spoonful of cooled mushroom duxelles in the center. Place a beef cube on top and wrap prosciutto around beef, enclosing the mushroom mixture. Repeat for all cubes.
  4. Unfold puff pastry sheets on a lightly floured surface. Roll out to about 1/8-inch thick if needed. Cut pastry into squares large enough to wrap each beef parcel (about 3×3 inches). Place wrapped beef in the center of each square.
  5. Fold pastry corners over beef, pinching to seal. Flip parcels over so the seam is on the bottom. Place seam-side down on a parchment-lined baking sheet. Chill in fridge for at least 15 minutes.
  6. Preheat oven to 400°F. Whisk egg yolk and milk in a small bowl. Brush over tops of Wellingtons. Sprinkle with flaky sea salt and parsley if desired.
  7. Bake for 18-22 minutes, until pastry is golden brown and crisp.
  8. Let Wellingtons rest for 5 minutes before serving.

Notes

Keep pastry and beef cold before baking for best results. Mushroom duxelles should be cooked until dry to prevent soggy pastry. You can make ahead and chill or freeze unbaked parcels. For gluten-free or vegetarian options, use gluten-free pastry and swap beef for tofu or roasted vegetables.

Nutrition

Keywords: mini beef wellingtons, party appetizer, beef, puff pastry, mushrooms, elegant, easy, holiday, finger food, prosciutto, duxelles

Find it online: https://yumyep.com/mini-beef-wellingtons-recipe-easy-and-elegant-party-appetizer/