Mini Beef Wellingtons
Elevate your next dinner party with these show-stopping Mini Beef Wellingtons—an elegant twist on the classic British dish, served in individually portioned perfection. Tender beef medallions are seared to lock in flavor, then wrapped in flaky puff pastry alongside a rich, savory mushroom duxelles infused with shallots, garlic, thyme, and a splash of dry sherry. A brush of Dijon mustard adds a subtle tang, while an egg wash ensures a beautifully golden, crisp finish. This recipe is surprisingly easy to prepare, ready in just over an hour, and ideal for impressing guests at holiday gatherings or special occasions. Serve these miniature masterpieces with a side salad or roasted vegetables for a refined meal that’s as delicious as it is visually stunning. Keywords: mini beef wellingtons, beef medallions, puff pastry, mushroom duxelles, elegant appetizers, dinner party recipes.
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Recipe Information
Ingredients
- 4 medallions (about 2-3 oz each) beef tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces (finely chopped) cremini mushrooms
- 1 small (finely minced) shallot
- 2 cloves (minced) garlic
- 1 teaspoon fresh thyme leaves
- 2 tablespoons dry sherry or white wine
- 2 sheets (thawed) puff pastry sheets
- 1 large (beaten for egg wash) egg
- 2 teaspoons Dijon mustard
- 2 tablespoons (for dusting) all-purpose flour
Instructions
Season the beef medallions with salt and black pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the beef medallions for about 1-2 minutes on each side until browned but not cooked through. Remove from skillet and set aside to cool.
In the same skillet, add the finely chopped mushrooms, shallot, and garlic. Cook over medium heat for 6-8 minutes or until the moisture from the mushrooms has evaporated.
Add thyme leaves and sherry (or white wine) to the mushroom mixture. Cook for an additional 2 minutes, then remove from heat. Set the mushroom duxelles aside to cool completely.
On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into 4 squares, yielding a total of 8 squares.
Brush each square lightly with Dijon mustard. Place a spoonful of the cooled mushroom duxelles in the center of 4 squares. Top with a seared beef medallion.
Cover each medallion with another puff pastry square, pinching and folding the edges to seal tightly. Trim any excess pastry, if needed.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the sealed Wellingtons on the prepared baking sheet. Brush the tops with beaten egg to ensure a golden finish.
Place the baking sheet in the oven and bake for 18-20 minutes, or until the puff pastry is golden and flaky.
Remove from the oven and let the Mini Beef Wellingtons rest for a few minutes before serving.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.1 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
