Mini Beef Wellington

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These Mini Beef Wellingtons turn the classic dish into bite-sized, flaky party appetizers—juicy beef, savory mushrooms, and prosciutto wrapped in golden puff pastry. Easy, impressive, and perfect for any celebration—no steak knives needed!

Mini Beef Wellington bites with golden puff pastry and juicy beef, sliced to show the savory mushroom filling, perfect for party trays, holiday celebrations, and festive appetizers.

What Makes Mini Beef Wellington So Special?

Classic Beef Wellington is a showstopper, but let’s be honest—wrapping a whole tenderloin is a lot. These mini versions are party-perfect, less fuss, and still deliver on the buttery, flaky, juicy promise of the original. The secret is a quick sear on the beef (locks in flavor!), a savory mushroom-prosciutto filling, and puff pastry that gets golden and crisp in the oven. It’s an appetizer with main-character energy.

Ingredient Tips & Swaps

Must-Haves

Beef Tenderloin: Super tender, easy to cube, and cooks up perfectly in the oven. Can also use Chateaubriand.
Puff Pastry: Store-bought is your friend! Thaw before rolling and cutting.
Mushrooms: Cremini or button mushrooms, finely chopped for that classic duxelles texture.
Prosciutto: Adds salt and depth—stirred into the mushroom mix.
Shallot & Fresh Thyme: For rich, layered flavor in the filling.
Dijon Mustard: Adds a little tang on each bite.
Egg Wash: Don’t skip it—gives the pastry a beautiful golden finish.

Simple Swaps

Sub in another tender cut of beef (like filet mignon) if you can’t find tenderloin.
Skip prosciutto for a vegetarian version (just add more mushrooms).
Add a sprinkle of sea salt or flaky finishing salt before baking for extra texture.

For precise amounts, check the recipe card at the end of the post.

Kitchen Gear You’ll Need

Large skillet (for searing and sautéing)
Baking sheet lined with parchment paper
Sharp knife and cutting board
Rolling pin (optional, for puff pastry)
Small bowl for egg wash

Step-By-Step: How to Make Mini Beef Wellington

Want to see how these party bites come together? Here’s the easy road to golden, flaky goodness:

Before You Start

Let your puff pastry thaw and get all your ingredients prepped and chopped before diving in. This recipe moves fast once you start assembling!

Let’s Cook!

1. Sear the Beef

Season beef cubes with salt and pepper. Heat oil in a large skillet over medium-high. Sear beef quickly on two sides (about 1 minute total)—don’t cook it through, just a quick color! Set aside to cool.

Fresh beef tenderloin cubes ready to be wrapped in puff pastry for homemade Mini Beef Wellington appetizers.

2. Make the Duxelles

In the same pan, melt butter and a little oil. Add diced prosciutto; cook until crisp. Add mushrooms and shallot. Sauté until mushrooms are browned and moisture is cooked off (about 8–10 minutes). Stir in thyme, salt, and pepper. Remove from heat, pat away any extra liquid, and let cool.

3. Prep the Pastry

On a floured surface, roll out puff pastry sheets (should be about 12×12 inches each). Cut each sheet into 12 squares for a total of 24 pieces.

4. Assemble

Place a beef cube in the center of each square. Spread a little Dijon mustard on top. Add about a tablespoon of mushroom filling. Fold opposite corners of the pastry up and press to seal (think of making a little parcel). Place seam side down on a lined baking sheet.

Seared beef cube sitting on a square of puff pastry, ready for assembly in a classic Mini Beef Wellington recipe.

Close-up of a single Mini Beef Wellington bite with seared beef, mushrooms, and flaky puff pastry, great for festive celebrations and easy party snacks.

Beef tenderloin piece wrapped in soft puff pastry, step in making homemade Mini Beef Wellington for easy entertaining and holiday menus.

5. Bake

Brush each parcel with egg wash (be generous—it gives the best color). Sprinkle with flaky salt if you like. Bake at 400°F for 15–18 minutes, until the pastry is golden brown and puffy.

Unbaked Mini Beef Wellington parcels brushed with egg wash, ready for the oven to become golden appetizers for parties and special events.

Batch of golden puff pastry Mini Beef Wellington bites topped with rosemary, ideal for holiday parties and crowd-pleasing appetizers.

6. Make the Sauce

While the Wellingtons bake, mix together sour cream, horseradish, Dijon, Worcestershire, chives, salt, and pepper for a creamy horseradish dip.

7. Serve

Let the bites cool a few minutes, then pile onto a platter. Add fresh thyme or rosemary for a festive touch. Serve with horseradish sauce (or your favorite dip) and watch the crowd go wild.

Plate of golden Mini Beef Wellington bites garnished with rosemary, ideal for party trays, holiday gatherings, and elegant beef appetizers.

Tips for the Best Mini Beef Wellington

Don’t overcook the beef. A quick sear is plenty—it finishes in the oven.
Dry your mushrooms well. Cook out all the moisture so your pastry stays crisp, not soggy.
Seal well. Pinch the pastry closed and bake seam side down so everything stays tucked inside.
Egg wash is your friend. It makes the pastry golden and irresistible.
Make ahead. Assemble and refrigerate (or freeze) before baking. If baking from frozen, add a couple of minutes to the cook time.

Mini Beef Wellington cut open to show juicy steak and savory mushroom filling inside flaky puff pastry, perfect for Christmas and New Year’s Eve appetizers.

What to Serve with Mini Beef Wellington

Horseradish Cream: Classic and zingy.
Bearnaise, Red Wine, or Peppercorn Sauce: For extra wow-factor.
Crisp Salad or Crudités: For a light, fresh contrast.
Sparkling wine or cocktails: Because you’re celebrating!

How to Store, Freeze & Reheat

Fridge: Store baked bites for up to 3 days in an airtight container. Reheat in a 350°F oven until warmed through.
Freeze: Assemble (but don’t bake), then freeze on a baking sheet. Transfer to a bag once solid. Bake from frozen at 400°F, adding 2–3 minutes to the cook time.
Reheat: Thaw in the fridge for 1–2 hours, then bake as directed.

Serving Ideas

Pile high on a platter with sprigs of rosemary for a holiday table.
Serve warm or at room temperature—they’re always a hit!
Offer a variety of dipping sauces for a DIY appetizer station.

Story Time: Why Mini Beef Wellington Is Always the Hit of the Party

Every family has that one holiday tradition, right? Ours is gathering in the kitchen, sneaking a bite of beef tenderloin before dinner “officially” starts. Mini Beef Wellington makes that moment even more fun—bite-sized, hand-held, and totally irresistible. I love watching friends circle the appetizer table for “just one more.” These little bites are the perfect blend of fancy and fun, and they always disappear long before dinner.

Hand holding a bite-sized Mini Beef Wellington with golden pastry and tender steak, a top choice for easy entertaining and holiday parties.

FAQ

Can I make Mini Beef Wellington ahead?

Yes! Assemble and refrigerate for up to a day, or freeze before baking. Bake from frozen, just add a few minutes to the time.

How do I keep the pastry crispy?

Cook the mushroom filling until it’s dry and let the beef cool before wrapping. Bake seam side down and don’t forget the egg wash.

What if I want my beef rare?

Sear very quickly and consider freezing the beef cubes for a few minutes before assembling, so they cook more slowly in the oven.

Can I use a different cut of beef?

Tenderloin is best for tenderness and easy slicing, but filet mignon or sirloin can work in a pinch—just avoid tough cuts.