Mini Beef Wellingtons!

Introduction

Elevate your appetizer game from delightful to dazzling with our Mini Beef Wellingtons, a show-stopping classic miniaturized for modern entertaining. This sophisticated take on the iconic Beef Wellington transforms a grand culinary masterpiece into the ultimate bite-sized indulgence, perfect for any occasion where you want to impress without overwhelming effort. Imagine tender, succulent beef tenderloin, lovingly coated in a rich, savory mushroom duxelles, all impeccably encased in layers of golden, flaky puff pastry. It’s an experience that promises elegance and gourmet flair, now made approachable for the home cook.

What makes these Mini Beef Wellingtons truly special is the harmonious interplay of textures and flavors. Each bite delivers the luxurious richness of perfectly cooked beef, complemented by the earthy depth of finely sautéed mushrooms and shallots. This savory heart is then embraced by the buttery, crisp tenderness of the pastry, creating a delightful contrast that is both comforting and sophisticated. They are designed to be the star of your holiday parties, a memorable addition to special occasion menus, or simply a way to treat your guests (or yourself!) to something truly extraordinary. Forget the intimidation factor of a full-sized Wellington; these mini versions offer all the grandeur in a convenient, irresistible package.

Crafting these culinary gems is a rewarding process that combines careful preparation with simple assembly. The magic lies in a few key techniques: achieving a beautiful sear on your beef, perfecting the moisture-free duxelles, and ensuring a tight, secure pastry wrap. The result is a gourmet appetizer that not only looks incredible but tastes even better, promising a delightful contrast of rich, juicy beef, savory mushrooms, and buttery, crisp pastry. Prepare to captivate your guests and solidify your reputation as a master of elegant entertaining with these irresistible Mini Beef Wellingtons.

Nutritional Information

Per serving (approximate values for 1 of 12 mini Wellingtons):

• Calories: 420
• Protein: 24g
• Carbohydrates: 28g
• Fat: 29g
• Fiber: 2g
• Sodium: 380mg

Ingredients

• 1.5 pounds beef tenderloin (filet mignon), trimmed of silverskin and cut into 12-16 equal 1-inch thick medallions
• 2 tablespoons olive oil, plus more for searing
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 pound cremini (baby bella) mushrooms, finely chopped
• 2 large shallots, finely minced
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves, chopped
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio), optional
• 2 sheets (17.3 ounces total) store-bought all-butter puff pastry, thawed according to package directions
• 2 tablespoons Dijon mustard
• 1 large egg yolk
• 1 tablespoon water or milk
• Flaky sea salt, for garnish (optional)

Instructions

1. Prepare the Beef: Pat the beef medallions very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or cast iron pan over high heat until shimmering and almost smoking. Sear the beef medallions for 1-2 minutes per side, just enough to form a deep brown crust. The beef should still be very rare inside. Remove from the pan and place on a wire rack set over a baking sheet to cool completely, then refrigerate for at least 30 minutes, or until thoroughly chilled. This chilling step is crucial for even cooking later.
2. Make the Duxelles: While the beef chills, finely chop the mushrooms, shallots, and garlic using a food processor (pulsing until very fine but not puréed) or by hand. In the same skillet used for the beef (no need to clean), melt the 4 tablespoons of unsalted butter over medium heat. Add the chopped mushrooms, shallots, and garlic. Cook, stirring frequently, for 15-20 minutes, or until all the moisture has evaporated and the mixture is very dry and concentrated in flavor. This is extremely important to prevent soggy pastry. If using, deglaze the pan with 1/4 cup of dry white wine and cook until completely evaporated. Stir in the fresh thyme. Season the duxelles with salt and pepper to taste. Spread the duxelles onto a plate or shallow dish and refrigerate until completely cool, about 30 minutes.
3. Prepare the Puff Pastry: Lightly flour a clean work surface. Unfold one sheet of thawed puff pastry. If it’s too thick, gently roll it out a bit thinner, aiming for about 1/8-inch thickness. Using a round cutter (about 3-4 inches in diameter, depending on the size of your beef medallions) or a sharp knife, cut out 6-8 circles from each pastry sheet. Gather and re-roll scraps gently if needed.
4. Assemble the Wellingtons: Retrieve the chilled beef medallions and duxelles. Lightly brush the top and sides of each chilled beef medallion with a thin layer of Dijon mustard. Place a small dollop (about 1-2 tablespoons) of the cooled duxelles onto the center of each puff pastry circle. Place one Dijon-coated beef medallion on top of the duxelles.
5. Wrap the Wellingtons: Carefully bring the edges of the puff pastry up and over the beef and duxelles, gently gathering and pinching the pastry together at the top to completely enclose the filling. Ensure there are no gaps or holes. Press firmly to seal all seams. If you prefer a more uniform look, you can trim excess pastry from the top, or simply twist it slightly to create a rustic knot. Place the assembled Mini Beef Wellingtons seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining beef and pastry. Once all are assembled, refrigerate the Wellingtons for at least 20-30 minutes to firm up the pastry. This helps prevent them from spreading too much during baking.
6. Prepare for Baking: Preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg yolk and 1 tablespoon of water or milk to create an egg wash. Remove the chilled Wellingtons from the refrigerator. Gently brush the tops and sides of each Wellington with the egg wash. For a decorative touch, use the back of a small knife to lightly score patterns (e.g., crosshatch) onto the top of the pastry, being careful not to cut all the way through.
7. Bake to Golden Perfection: Bake the Mini Beef Wellingtons in the preheated oven for 20-25 minutes, or until the puff pastry is deeply golden brown, puffed, and crisp. For desired beef doneness, an internal temperature of 125-130°F (52-54°C) will yield rare, 130-135°F (54-57°C) for medium-rare, and 135-140°F (57-60°C) for medium. Use an instant-read thermometer inserted into the center of the beef (avoiding the pastry and duxelles) to check for doneness.
8. Rest and Serve: Once baked, remove the Mini Beef Wellingtons from the oven and let them rest on the baking sheet for 5-10 minutes before serving. This crucial resting period allows the beef juices to redistribute, ensuring a tender and flavorful bite. Garnish with a sprinkle of flaky sea salt or fresh herbs, if desired. Serve warm.

Cooking Tips and Variations

Achieving perfection with Mini Beef Wellingtons hinges on a few key techniques. First and foremost is **moisture control**, particularly with your mushroom duxelles. It cannot be overstated: cook your mushrooms until they are bone-dry. Any residual moisture will steam inside the pastry, leading to a soggy bottom and a less-than-flaky crust. Take your time with this step, stirring frequently until the mixture is truly dry and concentrated. A large, wide skillet helps with evaporation.

**Temperature matters** throughout the process. Keep all your components as cold as possible prior to baking. Chilling the seared beef ensures it cooks evenly without overcooking the exterior while the pastry bakes. Chilling the duxelles prevents it from warming the pastry. Most importantly, chilling the assembled Wellingtons before they go into the hot oven helps the puff pastry maintain its structure and prevents the butter from melting out too quickly, which is essential for maximum puff and flakiness. Work quickly during assembly to keep the pastry cold and pliable.

When **sealing the pastry**, aim for a tight, complete enclosure. Any gaps can lead to leakage of precious juices or duxelles, compromising the final appearance and texture. Gently stretch the pastry if needed, and firmly pinch the seams together. You can even use a fork to crimp the edges for an extra secure seal and a decorative touch. If you’re having trouble with the pastry sticking to itself, a tiny bit of egg wash or water along the edges can act as a “glue.”

For precise **beef doneness**, an instant-read thermometer is your best friend. Insert it carefully into the center of the beef medallion, avoiding the pastry and duxelles, to get an accurate reading. Remember that the beef will continue to cook slightly (carryover cooking) during the resting period. For rare, aim for 125-130°F (52-54°C) out of the oven; for medium-rare, 130-135°F (54-57°C); and for medium, 135-140°F (57-60°C). Adjust baking time based on your desired level of doneness and the actual temperature of your oven.

These Mini Beef Wellingtons are fantastic for **make-ahead options**. You can prepare the duxelles up to 2-3 days in advance and store it in an airtight container in the refrigerator. The beef can also be seared and chilled a day ahead. You can even assemble the entire Mini Wellingtons (up to the egg wash step) and refrigerate them on a parchment-lined baking sheet for up to 24 hours. Just cover them loosely with plastic wrap. When ready to bake, remove them from the fridge 15-20 minutes before baking, brush with egg wash, and proceed as directed, adding a few extra minutes to the baking time if they are very cold.

Consider some **variations** to customize your Wellingtons. For an extra layer of richness, spread a thin layer of pâté or foie gras mousse over the seared beef before adding the duxelles. You could also experiment with different herbs in the duxelles, such as fresh rosemary or sage, to complement the beef. For a touch of spice, a pinch of cayenne pepper in the duxelles can add a subtle kick. While this recipe focuses on individual portions, you could also make a larger log-style Wellington and slice it into portions after baking, though the mini format is ideal for appetizers. For a vegetarian option, replace the beef with thick slices of portobello mushroom caps or a hearty lentil and vegetable pâté, ensuring the filling is very firm and dry before wrapping in pastry.

Storage and Reheating

Proper storage is key to preserving the quality of your Mini Beef Wellingtons. If you have any leftovers, allow them to cool completely to room temperature before storing. Place the cooled Wellingtons in an airtight container and refrigerate them within two hours of baking. They will keep well in the refrigerator for up to 2-3 days. While the pastry may lose some of its crispness upon refrigeration, the flavors will still be excellent.

For reheating, the oven is your best friend. Avoid using a microwave, as it will make the pastry soggy and the beef rubbery. To reheat, preheat your oven to 350°F (175°C). Place the Mini Beef Wellingtons on a baking sheet lined with parchment paper. Reheat for 10-15 minutes, or until the pastry is re-crisped and the Wellingtons are heated through. Keep a close eye on them to prevent overcooking the beef. If you prefer, you can loosely tent them with foil to prevent the pastry from browning too much while the interior heats up. The beef will likely be closer to medium or well-done after reheating, but the overall flavor will still be delicious.

Unbaked Mini Beef Wellingtons can also be frozen. After assembling and chilling them (before the egg wash), place them on a parchment-lined baking sheet and freeze until solid, about 2-3 hours. Once frozen, transfer them to a freezer-safe airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 1 month. To bake from frozen, do not thaw. Brush with egg wash and bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until golden brown and the internal temperature of the beef reaches your desired doneness. The baking time will be significantly longer than for fresh Wellingtons.

Frequently Asked Questions

Can I prepare Mini Beef Wellingtons in advance?

Absolutely! These are excellent for make-ahead entertaining. You can prepare the mushroom duxelles and sear the beef medallions up to 2-3 days in advance, storing them separately in airtight containers in the refrigerator. For full assembly, you can put the entire Mini Wellingtons together, including wrapping them in pastry, up to 24 hours before baking. Place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. When ready to bake, remove them from the fridge about 15-20 minutes beforehand, brush with egg wash, and bake as directed, adding a few minutes to the baking time if they are still very cold.

How do I ensure the puff pastry gets perfectly golden and crisp?

Several factors contribute to perfectly golden and crisp pastry. First, use a good quality all-butter puff pastry, as it contains more fat for flakiness. Ensure your oven is fully preheated to the correct temperature (400°F/200°C) before baking. Don’t skip the egg wash; it provides that beautiful golden sheen and helps with browning. Lastly, make sure your assembled Wellingtons are thoroughly chilled before baking. This helps the butter in the pastry stay solid longer in the oven, creating steam that puffs up the layers and results in a wonderfully crisp texture.

What’s the best way to prevent the pastry from becoming soggy?

Preventing soggy pastry is crucial for a successful Wellington. The most important step is to thoroughly cook down the mushroom duxelles until absolutely all moisture has evaporated. The mixture should be very dry and concentrated, not wet. Additionally, ensuring your beef medallions are patted very dry before searing and chilling them completely helps prevent excess moisture from escaping into the pastry. Finally, make sure the pastry is tightly sealed around the filling. A well-chilled Wellington going into a hot oven also helps the pastry cook quickly before any moisture has a chance to make it soggy.

Can I freeze uncooked Mini Beef Wellingtons?

Yes, you can! This is a fantastic time-saving option. After you have assembled the Mini Beef Wellingtons (before applying the egg wash), place them in a single layer on a parchment-lined baking sheet and freeze until they are completely solid. Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, layering them with parchment paper to prevent sticking. They can be stored in the freezer for up to 1 month. When you’re ready to bake, there’s no need to thaw them. Simply remove them from the freezer, brush with the egg wash, and bake directly from frozen. You will need to increase the baking time significantly, typically to 30-40 minutes at 400°F (200°C), or until the pastry is golden and the beef reaches your desired doneness.