Mini Beef Wellingtons

Here’s a classy yet approachable recipe for Mini Beef Wellingtons 🥩🥐 – flaky puff pastry wrapped around tender beef and savory mushroom duxelles. Perfect for parties or a fancy dinner!

🥩 Mini Beef Wellingtons

Ingredients (makes 6–8 minis):

• 1 lb beef tenderloin (cut into 6–8 equal cubes, about 2 oz each)

• 1 sheet puff pastry (thawed if frozen)

• 2 tbsp olive oil

• 2 tbsp butter

• 8 oz mushrooms, finely chopped

• 2 cloves garlic, minced

• 1 small shallot (or onion), finely minced

• 1 tsp fresh thyme (or ½ tsp dried)

• 2 tbsp Dijon mustard

• 1 egg (beaten, for egg wash)

• Salt & black pepper

Optional:

• 4 slices prosciutto (cut in half, to wrap beef for extra flavor)

Instructions:

1. Prep beef

   • Pat beef cubes dry, season with salt and pepper.

   • Heat olive oil in a skillet over high heat. Sear beef on all sides (about 1 min total). Don’t cook through – just brown. Remove and let cool. Brush each piece with Dijon mustard.

2. Make mushroom duxelles

   • In the same pan, melt butter. Add mushrooms, shallot, garlic, thyme, salt, and pepper.

   • Cook until mushrooms release moisture and mixture becomes dry and fragrant (about 8–10 mins). Let cool.

3. Assemble

   • Roll puff pastry and cut into 6–8 squares.

   • Place a thin layer of mushroom duxelles in the center. (If using prosciutto, lay it down first, then mushrooms, then beef.)

   • Place seared beef cube on top. Fold pastry around beef, sealing edges well. Place seam-side down on a parchment-lined baking sheet.

4. Bake

   • Brush tops with beaten egg for shine.

   • Bake at 400°F (200°C) for 15–20 minutes, until golden brown and puffed.

5. Serve

   • Rest for 5 minutes before serving. Delicious with red wine sauce, peppercorn sauce, or a simple gravy.