If you love classic Beef Wellington, you’ll adore these Mini Beef Wellingtons—bite-sized, flaky, and bursting with flavor! Tender filet mignon, savory mushroom duxelles, and crispy golden puff pastry come together in this impressive yet easy-to-make appetizer or main dish.

Perfect for holidays, date nights, or dinner parties, these little delights are a fun twist on the traditional dish and require less effort while still delivering that rich, buttery goodness.

Let’s get cooking!

🛒 What You’ll Need

For the Beef:

• 1 lb beef tenderloin (cut into 2-inch cubes)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

For the Mushroom Duxelles:

• 8 oz cremini mushrooms, finely chopped
• 1 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp shallots, finely chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp dry white wine (or beef broth)
• Salt & pepper to taste

For Assembly:

• 1 sheet puff pastry, thawed
• 2 tbsp Dijon mustard
• 4 slices prosciutto
• 1 egg yolk + 1 tbsp water (for egg wash)

👩‍🍳 Pro Tips for Perfect Mini Beef Wellingtons

1. Sear the beef quickly – A quick sear locks in juices without overcooking the center.
2. Chill before baking – Refrigerating the wrapped Wellingtons for 15 minutes helps the pastry hold its shape.
3. Don’t skip the prosciutto – It creates a barrier to prevent soggy pastry.
4. Use an egg wash – This gives the pastry a shiny, golden-brown finish.
5. Let them rest – Resting for 5 minutes after baking keeps them juicy.

🔄 Substitutions & Variations

• No Beef Tenderloin? – Use sirloin steak or pork tenderloin.
• Mushroom-Free? – Substitute with caramelized onions or a spinach and cheese mixture.
• Dairy-Free? – Use olive oil instead of butter in the mushroom duxelles.
• Extra Flavor? – Add a touch of blue cheese inside before wrapping.

⏳ Make-Ahead & Storage Tips

• Make Ahead: Assemble the Wellingtons up to 24 hours in advance and store in the fridge until ready to bake.
• Freeze Before Baking: Freeze assembled Wellingtons for up to 1 month, then bake from frozen (add 5 extra minutes to the bake time).
• Reheating: Warm leftovers in a 350°F oven for 10 minutes to keep the pastry crisp.

🔥 How to Make Mini Beef Wellingtons

1️⃣ Sear the Beef

1. Pat beef tenderloin cubes dry and season with salt and pepper.
2. Heat olive oil in a skillet over high heat.
3. Sear the beef for 30 seconds per side, then remove and let cool.

2️⃣ Make the Mushroom Duxelles

1. Finely chop mushrooms, shallots, and garlic.
2. Melt butter in a pan over medium heat.
3. Add mushrooms, shallots, and thyme, cooking until softened (about 5 minutes).
4. Pour in white wine and cook until evaporated. Season with salt & pepper, then let cool.

3️⃣ Assemble the Wellingtons

1. Roll out puff pastry and cut into 4-inch squares.
2. Spread a thin layer of Dijon mustard over each beef cube.
3. Lay prosciutto on each pastry square, then spread mushroom mixture on top.
4. Place a beef cube in the center and wrap the pastry around, sealing tightly.

4️⃣ Seal & Brush with Egg Wash

1. Seal the pastry edges tightly and place seam-side down on a lined baking sheet.
2. Brush each Wellington with egg wash for a golden finish.

5️⃣ Bake & Serve

1. Preheat oven to 400°F (200°C).
2. Bake for 18-20 minutes until golden brown.
3. Let rest 5 minutes, then serve with horseradish sauce or au jus.

🥡 Leftovers & Storage Tips

• Store in the fridge for up to 3 days.
• Reheat in the oven at 350°F for 10 minutes (avoid microwaving to keep the pastry crisp).
• Freeze unbaked for up to 1 month (bake from frozen, adding 5 minutes to cook time).

🎉 Time to Enjoy!

These Mini Beef Wellingtons are fancy yet approachable, perfect for any special occasion. They’re crispy, buttery, and filled with tender, juicy steak—what’s not to love?

Tried this recipe? Let me know how it turned out in the comments! 🥩✨