Mini Beef Wellingtons

Mini Beef Wellingtons are an elegant yet surprisingly approachable dish that works beautifully for impressing guests or treating yourself at home. These individual parcels make serving easy and ensure every bite is bursting with juicy beef, savory mushrooms, and flaky golden pastry. They add a touch of restaurant quality that is perfectly manageable in a home kitchen.

I threw this together on a weekend when I wanted something fancy but not complicated, and it instantly became a favorite for celebrations and cozy dinners alike.

Ingredients

• Beef tenderloin steaks: for tender, juicy center cuts that remain moist without overcooking
• Olive oil: for a quick sear that locks in flavor
• Dijon mustard: adds a tangy punch and helps keep the meat moist while adding depth
• Finely chopped mushrooms: create a rich, earthy duxelles that complements beef beautifully — use fresh mushrooms for best texture and flavor
• Butter: for sautéing adds creaminess and richness
• Shallots and garlic: bring sweetness and aromatic warmth — look for firm, fresh shallots
• Fresh thyme: brightens the mushroom mixture and pairs well with beef
• Dry white wine: lifts and deglazes the pan, giving extra flavor complexity — a simple table wine works well
• Prosciutto slices: wrap each steak adding salt and a silky finish
• Puff pastry: creates the signature crisp, flaky exterior — use a high-quality sheet and thaw properly for best rise
• Egg wash: gives the pastry a beautiful golden brown color
• Fresh parsley garnish: adds a pop of color and freshness

Instructions

Build The Base:

Pat the beef steaks dry with paper towels and season generously with salt and pepper. Dry meat sears better creating a flavorful crust.

Sear The Steaks:

Heat olive oil in a heavy skillet over high heat until shimmering. Sear each steak for one to two minutes on each side to brown the exterior but keep the center rare to medium-rare for tenderness.

Brush With Mustard:

Remove steaks from heat and brush all over with Dijon mustard while they are still warm. This locks in flavor and creates an extra layer between the beef and mushroom mix.

Prepare The Mushroom Duxelles:

In the same skillet, melt butter over medium heat. Add minced shallots and garlic sauté until fragrant and translucent, about two minutes. Stir in chopped mushrooms, fresh thyme, and white wine. Cook until the liquid evaporates and mixture softens and thickens. Remove from heat to cool.

Assemble The Parcels:

Lay a slice of prosciutto on a clean surface. Spread a spoonful of the cooled mushroom mixture on top, then place a seared steak in the center. Wrap the prosciutto tightly around the steak.

Prepare The Pastry:

Roll out the thawed puff pastry sheet and cut into four even squares. Place the wrapped steak in the center of each square. Fold the pastry over, sealing all edges using a beaten egg wash to glue. Ensure parcels are fully sealed to avoid leaks.

Bake To Perfection:

Place the wrapped beef parcels seam-side down on a parchment-lined baking sheet. Brush the tops with egg wash for a glossy finish. Bake in a preheated oven at 400 degrees Fahrenheit for 20 to 25 minutes or until pastry is puffed and golden brown.

Rest And Serve:

Let the Mini Wellingtons rest for five minutes after baking to allow the juices to redistribute. Garnish with fresh chopped parsley for a bright finishing touch.

My favorite part is the mushroom duxelles which always reminds me of Sunday dinners growing up. It adds cozy, earthy notes that make the dish more than just beef wrapped in pastry—it tastes like tradition on a plate.

Storage Tips

Store any leftover Mini Wellingtons in an airtight container in the refrigerator for up to two days. Reheat gently in an oven set to 350 degrees Fahrenheit to preserve crisp pastry. Avoid microwaving as it can make the pastry soggy.

Ingredient Swaps

You can swap Dijon mustard for whole grain mustard if you prefer a texture with a bit more bite. If prosciutto is unavailable use thin slices of bacon or ham but keep in mind it changes the saltiness. To make this vegetarian swap beef for large portobello mushroom caps and skip the prosciutto.

Serving Ideas

Serve Mini Beef Wellingtons with a simple green salad dressed with lemon vinaigrette or roasted seasonal vegetables. A splash of red wine jus or a creamy horseradish sauce complements the beef beautifully and adds richness.

This recipe brings together elegant flavors with approachable steps for a special occasion. Mini Beef Wellingtons are sure to impress and satisfy every time.

Frequently Asked Recipe Questions

→ What cut of beef works best for this dish?

Beef tenderloin steaks are ideal due to their tenderness and uniform size, which ensures even cooking.

→ How do I keep the puff pastry from becoming soggy?

Sealing the beef and mushroom mixture tightly with prosciutto and brushing the puff pastry with egg wash helps keep it crisp during baking.

→ Can I prepare the mushroom mixture in advance?

Yes, cooking the mushroom filling ahead allows it to cool and meld flavors, making assembly easier.

→ What temperature should I bake these at?

Bake at 400°F (200°C) for 20-25 minutes until the pastry is golden brown and crisp.

→ Is resting the dish after baking important?

Resting for 5 minutes allows the juices to redistribute inside the beef, resulting in a moister bite.