Mini Beef Wellingtons

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor in a small, elegant package. The seared beef stays juicy inside a blanket of rich mushroom duxelles, while the crisp puff pastry adds a buttery crunch. The Gorgonzola cream sauce on top gives each bite a luxurious finish. Whether I’m entertaining guests or just treating myself to something special, these Wellingtons always steal the show.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6-8 oz beef tenderloin fillet

• 3 tbsp butter

• 2 shallots, minced

• 8 oz crimini mushrooms (or button mushrooms)

• 1 tsp fresh thyme (plus extra for garnish)

• 1/2 tbsp fresh parsley, minced

• 1/4 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

Prepare the Mushroom Duxelles:
I pulse the mushrooms in a food processor until finely chopped. Then I sauté the minced shallots in butter until soft, add the mushrooms and thyme, and cook until all moisture evaporates. I deglaze the pan with wine and let it simmer until the mixture is dry. After that, I stir in the parsley and season to taste. I let the duxelles cool completely.

Sear the Beef:
I sear the beef fillet on all sides in a bit of oil to lock in the juices, then slice it into 12 even pieces. I season them with salt and pepper.

Assemble the Wellingtons:
I roll out the pastry and cut it into 12 squares. On each square, I layer a bit of prosciutto, a spoonful of mushroom duxelles, and one piece of beef. I brush the top of the beef with Dijon mustard, then wrap the pastry around it, sealing the edges carefully.

Bake the Wellingtons:
I brush each mini Wellington with egg wash (egg mixed with water), cut a small slit on top for steam to escape, and chill them in the fridge for about 10 minutes. Then I bake them at 375°F for around 12 minutes, or until golden brown and puffed.

Make the Gorgonzola Cream Sauce:
While the Wellingtons bake, I blend Gorgonzola cheese, heavy cream, and water until smooth.

Serve:
Once baked, I top each Wellington with a little Gorgonzola sauce and garnish with a small sprig of thyme.

Servings and Timing

This recipe makes 12 mini Wellingtons, ideal as appetizers or party bites. Prep time takes about 30 minutes, with 12 minutes for baking and an additional 10 minutes of chilling before the oven. Total time is approximately 50–55 minutes.

Variations

• Cheese Options: I sometimes swap the Gorgonzola with blue cheese or a sharp cheddar for a different twist.

• Vegetarian Version: I replace the beef with a thick slice of roasted portobello mushroom for a meatless version.

• Pastry Choice: While puff pastry is traditional, phyllo dough gives a lighter, crispier texture.

• Wine Substitute: If I don’t have wine on hand, I use a splash of balsamic vinegar or beef broth to deglaze the mushrooms.

• Spicy Kick: Adding a touch of horseradish to the Dijon mustard gives a nice heat.

Storage/Reheating

I store leftover Wellingtons in an airtight container in the fridge for up to 2 days. To reheat, I place them in a 350°F oven for about 10 minutes to keep the pastry crisp. I avoid the microwave, as it can make the pastry soggy.

FAQs

Can I make Mini Beef Wellingtons ahead of time?

Yes, I assemble them a few hours in advance and keep them in the fridge until ready to bake. They bake beautifully from cold.

How do I keep the pastry from getting soggy?

I make sure the mushroom mixture is very dry before assembling, and I don’t skip chilling the Wellingtons before baking. Both steps help keep the pastry crisp.

Can I freeze them?

Yes, I freeze the unbaked Wellingtons on a baking sheet, then transfer to a bag. When ready, I bake them straight from the freezer, adding a few extra minutes.

What cut of beef works best?

Beef tenderloin is my favorite because it’s tender and cooks quickly, but sirloin can work too if cut into small, even pieces.

Is there a substitute for Gorgonzola?

Absolutely. I use any creamy cheese like blue cheese, goat cheese, or even brie, depending on what I have on hand.

Conclusion

These Mini Beef Wellingtons are the perfect combination of gourmet flavor and party-friendly convenience. They’re elegant enough to impress, yet easy enough for me to make without stress. Whether it’s a holiday dinner or a celebratory night in, this recipe delivers every single time.