Mini Beef Wellingtons Mushroom

The first time I attempted full-sized Beef Wellington, I spent three hours in the kitchen and emerged with perfectly cooked beef but pastry that had decided to go its own direction. These mini versions became my redemption story—same luxurious flavors, far less stress, and honestly, more fun to eat. Plus, watching people's faces when they bite through that golden crust into tender beef never gets old.

I made these for my mother's birthday dinner last winter. She's notoriously picky about restaurant-style dishes at home, but she literally closed her eyes after the first bite. The pastry was flaky, the beef was perfectly pink, and that mushroom filling had her asking for the recipe before dessert even arrived.

Ingredients

• Beef tenderloin medallions: Aim for evenly sized pieces so they cook at the same rate—ask your butcher to cut them if you can
• Mushrooms: Cremini or button mushrooms work, but chop them as finely as your patience allows—the texture matters here
• Puff pastry: All-butter pastry creates the best flavor and flakiness, worth seeking out
• Prosciutto: Adds a salty layer that bridges the beef and mushrooms beautifully
• Shallots and garlic: The aromatic foundation that gives the duxelles its depth
• Fresh herbs: Thyme and parsley bring brightness to cut through the richness
• Egg wash: The secret to that bakery-worthy golden sheen

Instructions

Sear the beef medallions:

Pat them completely dry—wet meat steams instead of searing. Get your skillet ripping hot, sear just 30 seconds per side for that caramelized crust. You want them browned but still raw inside.

Cook the mushroom duxelles:

Melt butter in the same pan. Add shallots and garlic for one minute, then pile in those finely chopped mushrooms. Keep stirring—this takes about 8 minutes until all moisture evaporates and you have a concentrated, paste-like mixture. Fold in herbs at the end.

Prep your pastry station:

Roll pastry to exactly 1/8 inch thickness—too thick and it wont cook through, too thin and it tears. Cut into eight equal squares, keeping everything lightly floured so nothing sticks.

Assemble like a pro:

Lay prosciutto on each pastry square, spread a thin layer of cooled duxelles, then center a beef medallion. Brush edges with egg wash, fold corners over the beef like a little package, and seal tight. Seam-side down on parchment paper.

The chill before baking:

Cold pastry bakes up flakier—pop the assembled Wellingtons in the refrigerator for 10 minutes while you preheat the oven to 400°F.

Bake to golden perfection:

Brush tops one more time with egg wash for that restaurant shine. Bake 18 to 22 minutes until pastry is deeply golden and puffed. Rest 5 minutes—this is non-negotiable for juicy beef.

Save

These have become my go-to for dinner parties because they look spectacular but I can actually spend time with my guests instead of being chained to the stove. Something about miniature versions of fancy food makes people smile before they even take a bite.

Make Ahead Magic

You can assemble these Wellingtons up to 6 hours before baking—just keep them refrigerated and add 2 to 3 minutes to the baking time if they're ice cold. The duxelles can be made a day ahead and stored in the refrigerator, which actually helps the flavors develop even more depth.

Sauce Suggestions

A red wine reduction takes these from impressive to unforgettable. Simmer a cup of red wine with a shallot until reduced by half, add a cup of beef broth, and cook until thickened. A quick demi-glace from a jar works beautifully too—no shame in smart shortcuts.

Perfecting Your Technique

If your pastry corners wont stick, add a tiny more egg wash—its edible glue. For the prettiest Wellingtons, trim any excess pastry before sealing so the layers are even. And always use a rimmed baking sheet in case butter leaks during baking.

• A thin layer of Dijon mustard on the beef before assembling adds a lovely sharp contrast
• Substitute thinly sliced ham for prosciutto if you want something milder
• Let the assembled Wellingtons sit at room temperature for 10 minutes before baking if they've been refrigerated longer than an hour

Save

There's something deeply satisfying about cutting into that pastry and seeing the perfectly pink beef inside. These little Wellingtons might just become your signature dish too.

Recipe FAQs

→ What cut of beef is best for these Mini Wellingtons?

Tenderloin medallions are ideal due to their tenderness and uniform size, allowing for quick searing and even cooking.

→ How is the mushroom duxelles prepared?

The duxelles is made by finely chopping mushrooms, shallots, and garlic, then sautéing them with butter and fresh herbs until all moisture evaporates, resulting in a concentrated, savory paste.

→ Can I substitute prosciutto in the assembly?

Yes, thinly sliced ham can replace prosciutto for a milder option, or it can be omitted altogether for a lighter version.

→ What is the recommended baking temperature and time?

Preheat the oven to 400°F (200°C) and bake the assembled pastries for 18–22 minutes until the puff pastry is golden brown and crisp.

→ How should I serve these mini Wellingtons?

They are perfect as elegant appetizers or a main course, often paired with red wine reductions or medium-bodied reds like Pinot Noir to complement the savory flavors.

→ Can these be prepared ahead of time?

Yes, assemble and chill the Wellingtons before baking to make preparation easier, then bake just before serving for a fresh, warm dish.