Mini Beef Wellingtons

There’s something about making these that just feels… special. Like, not the everyday kind of cooking. You don’t whip up mini beef Wellingtons on a random Tuesday night — at least, not usually. But when you do, when you actually take the time to make them, it’s the kind of meal that makes you feel proud. The kind where people take that first bite, look up from their plate, and you can tell they’re thinking “oh wow.”

I started making these a few years ago for Christmas Eve dinner because I wanted something that felt fancy without being impossible. The full-size version always intimidated me — all that wrapping, timing, and hoping the beef stays tender in the middle. But these mini ones? They’re manageable. Cute, elegant, and so, so satisfying. They look like you worked way harder than you did.

Here’s what happens when you make them: your kitchen fills with the smell of butter and thyme while the mushrooms cook down, and you feel that moment of calm — like you’re doing something deliberate and comforting. Then the prosciutto goes down, that earthy duxelles (fancy word for “mushroom paste,” really) spreads out perfectly, and the beef gets tucked in like a little gift. When they come out of the oven, golden and puffed and beautiful, it’s hard not to feel a little proud.

I usually serve them with roasted potatoes or even just a simple green salad. But honestly? They can hold their own as finger food too — the kind you bring out at a party and everyone suddenly crowds the table for “just one more.” They’ve got that crispy pastry, the buttery mushroom filling, the rich beef center, and that salty Gorgonzola cream on top that ties everything together.

It’s not a “quick” recipe, I’ll be honest. You’ll have a few messy counters, maybe some pastry scraps, and your hands will smell like thyme for the rest of the evening. But it’s worth it. So worth it. It’s one of those dishes that makes people remember your dinner for a long time — and makes you remember why you love cooking in the first place.

Ingredients

For the Wellingtons:

• 6–8 oz beef tenderloin fillet
• 3 tbsp butter
• 2 shallots, minced
• 8 oz crimini (or button) mushrooms
• 1 tsp fresh thyme (plus extra for garnish)
• ½ tbsp fresh parsley, minced
• ¼ cup Cabernet Sauvignon or Sherry wine
• 1 pastry dough sheet (puff pastry or phyllo)
• 2 slices prosciutto
• 1 tbsp Dijon mustard
• 2 tbsp Gorgonzola cheese, crumbled
• 2 tbsp heavy cream
• 1 tbsp water (for egg wash)
• 1 egg (for egg wash)
• Salt & pepper, to taste

Instructions

1. Make the Mushroom Duxelles:
   Pulse the mushrooms in a food processor until finely chopped. Melt butter in a pan and cook the minced shallots until soft. Add the mushrooms and thyme, and let it all cook down until the moisture’s gone. Deglaze with wine and simmer until dry again. Stir in parsley, season with salt and pepper, and let it cool.
2. Sear the Beef:
   Get your pan hot, add a bit of oil, and sear the beef fillet on all sides just a minute or so each.
   You’re not cooking it through, just giving it color. Slice it into 12 even pieces and season with salt and pepper.
3. Assemble the Wellingtons:
   Roll out your pastry dough and cut it into 12 small squares.
   On each square, lay a piece of prosciutto, then a spoonful of duxelles, and top it with a piece of seared beef. Brush the beef with Dijon mustard. Wrap the pastry around it snugly and seal the edges.
4. Bake:
   Whisk the egg with a bit of water for the wash.
   Brush each mini Wellington and make a few small slits on top. Chill them for about 10 minutes in the fridge (this helps them puff up better). Bake at 375°F (190°C) for about 12 minutes or until golden brown and gorgeous.
5. Make the Gorgonzola Cream Sauce:
   While they bake, blend Gorgonzola cheese with heavy cream and a splash of water until smooth and creamy. Warm gently if needed.
6. Serve:**
   Top each Wellington with a little spoonful of Gorgonzola sauce and a sprinkle of fresh thyme. Serve immediately, while the pastry’s still crisp and flaky.

Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Serves: 12 mini Wellingtons

Recipe FAQs

1. Can I use a cheaper cut of beef?
   You can, but it won’t be quite the same. Tenderloin is buttery and tender — that’s why it works so beautifully here. If you use something like sirloin or filet tips, just make sure to sear them really well and cut small enough pieces so they don’t come out tough.
2. What if I don’t have a food processor?
   No big deal — just mince the mushrooms by hand. It takes a little longer, but honestly, it’s kind of therapeutic. You want them really fine so they turn into that paste-like texture when cooked.
3. Can I make them ahead of time?
   Yes! You can assemble them earlier in the day, keep them in the fridge (unbaked), and then just pop them in the oven right before serving. They actually bake up even better when they’re a little chilled first.
4. Do I have to use Gorgonzola sauce?
   Not at all. If you’re not into blue cheese, skip it or swap for something simple like a garlic cream sauce or even a dollop of herbed butter. The Wellingtons stand strong on their own.
5. How do I know when they’re done?
   You’ll see it — the pastry will be puffed and golden, and if you gently press one, it should feel firm, not squishy. The beef inside will still be pink and juicy. Let them rest for a few minutes before serving so everything settles perfectly.

Mini Beef Wellingtons

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Wellingtons:

• * 6–8 oz beef tenderloin fillet

• * 3 tbsp butter

• * 2 shallots, minced

• * 8 oz crimini (or button) mushrooms

• * 1 tsp fresh thyme (plus extra for garnish)

• * ½ tbsp fresh parsley, minced

• * ¼ cup Cabernet Sauvignon or Sherry wine

• * 1 pastry dough sheet (puff pastry or phyllo)

• * 2 slices prosciutto

• * 1 tbsp Dijon mustard

• * 2 tbsp Gorgonzola cheese, crumbled

• * 2 tbsp heavy cream

• * 1 tbsp water (for egg wash)

• * 1 egg (for egg wash)

• * Salt & pepper, to taste

Directions

• Make the Mushroom Duxelles:
• Pulse the mushrooms in a food processor until finely chopped. Melt butter in a pan and cook the minced shallots until soft. Add the mushrooms and thyme, and let it all cook down until the moisture’s gone. Deglaze with wine and simmer until dry again. Stir in parsley, season with salt and pepper, and let it cool.
• Sear the Beef:
• Get your pan hot, add a bit of oil, and sear the beef fillet on all sides just a minute or so each.
• You’re not cooking it through, just giving it color. Slice it into 12 even pieces and season with salt and pepper.
• Assemble the Wellingtons:
• Roll out your pastry dough and cut it into 12 small squares.
• On each square, lay a piece of prosciutto, then a spoonful of duxelles, and top it with a piece of seared beef. Brush the beef with Dijon mustard. Wrap the pastry around it snugly and seal the edges.
• Bake:
• Whisk the egg with a bit of water for the wash.
• Brush each mini Wellington and make a few small slits on top. Chill them for about 10 minutes in the fridge (this helps them puff up better). Bake at 375°F (190°C) for about 12 minutes or until golden brown and gorgeous.
• Make the Gorgonzola Cream Sauce:
• While they bake, blend Gorgonzola cheese with heavy cream and a splash of water until smooth and creamy. Warm gently if needed.
• Serve:
• Top each Wellington with a little spoonful of Gorgonzola sauce and a sprinkle of fresh thyme. Serve immediately, while the pastry’s still crisp and flaky.