Mouthwatering Mini Beef Wellington: Easy and Elegant Dinners
Ladies and gentlemen, let me introduce you to a beef lover’s paradise – Mini Beef Wellington Recipe. For those who are not familiar with it yet, beef wellington is a savory dish originally from Britain. It’s primarily made up of beef tenderloin or filet mignon, coated with Dijon mustard, mushroom duxelles, and wrapped in puff pastry before baking to perfection. The finished product will leave you with a delectable crust on the outside and tender meat on the inside.
Now, I know that making a whole beef wellington dish can be overwhelming, especially if you’re serving only a few guests or just don’t have enough time. This is where mini beef wellingtons come into play – small, easy, and super delicious – perfect as an appetizer or for an intimate dinner party.
I can already visualize your taste buds tingling just at the thought of these mini beef wellingtons. Trust me; I have perfected this recipe over the years; it is straightforward, yet elegant and has never failed to impress my guests. So, without further ado, let us dive into the ingredients list and creation of the perfect mini beef wellington recipe.
Why You’ll Love This Recipe
Listen up, my dear readers, as I am about to introduce to you a recipe that will make your taste buds go wild with pleasure. I am talking about none other than the Mini Beef Wellingtons, a British classic that will become a new favorite in your culinary arsenal.
Now, why should you love this recipe? Let me give you enough reasons to convince you. First and foremost, mini beef wellingtons are a small and easy take on the full beef wellington that can be intimidating for even experienced chefs. These mini versions are perfect for small gatherings or an indulgent evening in with your loved ones.
Secondly, the dish is packed with flavor and texture. The tenderloin filet is wrapped in layers of puff pastry that are buttery, flaky, and oh so good. The mix of cremini mushrooms and fresh herbs like thyme and parsley lends an umami note while adding a beautiful fragrance to the dish. The result is a dish that has crispy crust, tender meat with buttery juices infused within it- all of which come together magically in one single bite.
Thirdly, this recipe has options for substitutions and variations depending on what’s available in your kitchen or your guest’s preferences. Don’t eat beef? Lamb or venison can be substituted as easily for steak cutlets. Not a fan of mushrooms? You could replace it with caramelized onions or maybe even spinach to get that deep flavor.
Fourthly, you could easily make-ahead these scrumptious appetizers without any extra effort. They can be frozen until ready to bake off making it perfect when unexpected guests drop by.
Lastly, this dish would pair beautifully with a bottle of red wine on a cozy night in during winter- or have them as starters for Christmas dinner along with roasted potatoes and vegetables as side dishes.
In conclusion, the mini beef wellingtons deserve all the love they get because not only they are easy to make but also they look and taste impressive. From the first bite to the last, these little bites will undoubtedly take you on a journey of flavors that’ll have your tongue tingling for more.
Ingredient List
This recipe requires a combination of savory and fresh ingredients to make the perfect mini beef wellingtons. Here are the ingredients you’ll need:
| Ingredients | Quantity |
|———————–|————–|
| Unsalted Butter | 2 tbsp |
| Sweet Onion, minced | 1/4 cup |
| Cremini Mushrooms, finely chopped | 6 oz |
| Button Mushrooms, minced |1/2 pint |
| Garlic Clove, minced | 1 |
| Fresh Thyme, chopped | 1 tbsp |
| Dry Sherry | 1/4 cup |
| Beef Tenderloin Filet (1-2 inches thick) | 6 (4 oz each) |
| Kosher Salt | To taste |
| Black Pepper | To taste |
| Dijon Mustard | 2 tbsp |
| Puff Pastry Sheets | 1 pkg (6-8 each) |
Pro tip: When shopping for the beef tenderloin, aim for a high-quality cut with good marbling. For an extra special dish, opt for a filet mignon steak.
The Recipe How-To
Now, onto the centerpiece of this recipe article – the Mini Beef Wellington. For a small bite packed with flavor, these mini beef wellingtons are perfect for any kind of gathering or event. Don’t be intimidated by the name or by Gordon Ramsay’s critiques because with my step-by-step guide, you can’t go wrong!
Ingredients
- 4 (4 oz) filet mignon steaks
- Salt and freshly ground black pepper
- 2 tablespoons neutral oil (such as canola/vegetable oil)
- 1 tbsp unsalted butter, divided
- ½ pint button mushrooms, minced
- 5 ounces cremini mushrooms, finely chopped
- 1 garlic clove, minced
- 1 tbsp Dijon mustard
- 8 oz puff pastry
- All-purpose flour for dusting
- 1 egg beaten with 1 teaspoon water
Step One: Prep the Meat
Pat dry the filet mignon steaks with paper towels and then sprinkle on salt and freshly ground black pepper thoroughly on each side. Heat up the skillet on high heat and then add in neutral oil to coat the bottom of the pan. Once it’s hot but not smoking, place in the filets and sear them for about a minute or so. Flip over and do the same for the other side. The goal is to get a nice outer crust while keeping it at least medium-rare inside. Let them rest for a bit before brushing each one all over with Dijon mustard.
Step Two: Mushroom Mixture
In another pan over medium-high heat, melt half a tablespoon of unsalted butter while adding in the minced button mushrooms, finely chopped cremini mushrooms, and minced garlic clove until all are softened after about six minutes. Seasoned it lightly with salt and freshly ground black pepper to give some flavor. Finally, add in the remaining half tablespoon of unsalted butter and stir until it’s melted. Set the mixture aside to cool.
Step Three: Assembling
Dust your work surface with flour and roll out the puff pastry so that it’s thin enough to wrap around the steaks. Cut out four squares big enough to cover each steak entirely. Brush the edges of each square with beaten egg and put a spoonful of mushroom mixture in the center. Place one seared fillet on top, brush its sides with more beaten egg, then bring up the corners of the pastry square one at a time and press them into place. Turn the whole thing over so that the seam is underneath, carefully brush all over with more beaten egg, then chill for at least 10 minutes.
Step Four: Bake
Preheat your oven to 400 degrees F. Put the mini beef wellingtons seam side down on a baking sheet, brush them all over with egg wash
Substitutions and Variations
As with any recipe, you can always add your own twist to it. Here are some substitutions and variations for the Mini Beef Wellington Recipe that will help you mix things up in the kitchen.
Firstly, don’t be afraid to switch up the type of meat used in this recipe. Instead of beef tenderloin, try using a filet mignon or any other cut of individual beef that you prefer. The key is to make sure it’s about 1-2 inches thick so it cooks evenly.
If you’re looking to make this dish vegetarian-friendly, replace the beef with mushrooms. Use a mix of cremini and button mushrooms and follow the same steps as if you were making the beef wellingtons. This vegetarian variation is sure to impress your guests!
You can also play around with the herbs and spices in this recipe. Substitute fresh rosemary for thyme or add some cayenne pepper for extra heat.
For those looking for a simpler version of this dish, try using pre-made mini puff pastry cups instead of molding your own. Simply follow the same steps for creating the mushroom duxelles and filling the pastry cups with the beef tenderloin before baking.
There are no wrong substitutions or variations when it comes to cooking! Just make sure to follow the basic principles of the recipe and let your creativity take over. With these substitutions and variations, you can easily make this delicious dish your own.
Serving and Pairing
Now, it’s time to dig in! These mini beef wellingtons are perfect for serving at a dinner party or just for a special evening at home. Their small size makes them easy to handle and distribute among guests.
For presentation, sprinkle some fresh chopped parsley over the wellingtons to add a pop of color. These beef wellingtons pair exceptionally well with roasted root vegetables or garlic mashed potatoes. The earthy flavors complement the richness of the meat and pastry.
If you’re looking for a wine pairing, try a full-bodied red such as Cabernet Sauvignon or Malbec. The tannins in the wine will complement the richness of the beef while cutting through the buttery puff pastry.
Don’t forget to savor every bite of your mini beef wellingtons! These individual beef wellingtons pack all the flavor of a traditional beef wellington recipe in a convenient and smaller portion size.
Make-Ahead, Storing and Reheating
Now that you’ve mastered creating these mouth-watering mini beef wellingtons, you might be wondering how to store and reheat your delicious creations. Luckily, these mini beef wellingtons are very versatile and can be made ahead of time.
To make things easier, I recommend preparing the beef and mushroom filling up to 2 days in advance. Simply store the mixture in an airtight container in the refrigerator until you’re ready to assemble the wellingtons.
When it comes time to baking the mini beef wellingtons, you can also make them ahead of time and freeze them for later. Once assembled, wrap each uncooked wellington tightly in plastic wrap and then aluminum foil. Store them flat in a single layer in the freezer for up to 2 months.
When you’re ready to serve, simply remove the plastic wrap and place the frozen wellingtons on a baking sheet lined with parchment paper. Allow them to thaw in the refrigerator overnight before baking as directed in the recipe.
If you have leftover cooked mini beef wellingtons, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350 degrees Fahrenheit and place the wellingtons on a baking sheet lined with parchment paper. Bake until warmed through, about 10-15 minutes.
Overall, these mini beef wellingtons can be made ahead of time and stored easily for later use or leftovers. So go ahead and impress your friends and family with this flavorful dish without having to worry about last-minute preparation!
Tips for Perfect Results
As a chef specializing in British cuisine, I have prepared countless batches of mini beef Wellingtons. Through my experience, I’ve learned some tips and tricks to help you achieve the perfect results when making this dish. Here are some things to keep in mind while preparing your mini beef Wellingtons.
One of the most important things you can do is to make sure that the puff pastry is properly thawed before working with it. Take the puff pastry out of the freezer and let it sit at room temperature for 30-40 minutes, or until it is pliable but still cold to the touch. This will prevent any cracks or tears from forming when you’re wrapping the mini beef Wellingtons.
Another tip is to sear the beef tenderloin filet before wrapping it in the puff pastry. This not only creates a nice crust on the outside of the meat, but it also helps to prevent juices from escaping and making the pastry soggy.
When spreading the dijon mustard onto the puff pastry, be careful not to use too much. A thin layer is all you need to add a depth of flavor without overpowering the dish.
To add an extra pop of flavor, consider adding some fresh herbs to the mushroom mixture. Parsley and thyme work particularly well with beef.
Finally, make sure not to overcook the mini beef Wellingtons. You want them to be cooked medium rare (130 degrees Fahrenheit) for maximum tenderness and juiciness. Keep an eye on them while they are in the oven, as cooking time can vary depending on oven temperature and other factors.
By following these tips, you’ll be able to create mini beef Wellingtons that are both flavorful and perfectly cooked. Enjoy!
Bottom Line
In conclusion, these mini beef wellingtons are the perfect party appetizer or a fancy dinner treat that any beef lover will adore. With tender, juicy beef tenderloin filet wrapped in buttery, flaky puff pastry and seasoned to perfection, this recipe is sure to impress your guests. And the best part? They’re easy to make and can be customized to your liking with different vegetable and herb fillings.
So why not try making these mini beef Wellingtons for your next gathering? You won’t regret it! With the combination of savory flavors and a delicious crunch from the puff pastry, they’re guaranteed to be a crowd favorite. And with some helpful tips and variations in mind, you can make them even better than before.
So ditch the boring old appetizers and wow your guests with these incredible mini beef Wellingtons. You’ll thank me later.
Mini Beef Wellington Recipe
Ingredients
- 2 filet mignon
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter
- 6 ounces finely-chopped baby bella mushrooms
- 1/3 cup finely-chopped sweet onion
- 1 large garlic clove, minced
- 1/2 teaspoon kosher salt (to taste)
- freshly-ground pepper, to taste
- 1/4 cup dry sherry
- 1 large sprigs fresh thyme
- 1 tablespoon chopped fresh parsley
- 0.5 (1 sheet) box puff pastry
- 1 tablespoon Dijon mustard
- egg wash
Instructions
- Heat a stainless steel pan or cast iron skillet over medium-high heat. Add the vegetable oil and heat until just starting to smoke.
- Rub the meat generously with salt and pepper.
- Once the pan is very hot, sear the two filets very briefly on each side. You don’t want to cook the interior of the meat at this point, so it shouldn’t be more than a minute or two per side. Remove the filets from the pan and place on a plate in the freezer while you make the filling.
- Let the pan cool slightly and turn the heat down to medium. Add the mushrooms, onion and garlic to the pan, and sprinkle on salt and pepper. Cook until the mushrooms release all their water and the onion is translucent.
- Add the sherry and thyme. Cook until the sherry evaporates. Taste for salt and pepper, and season as necessary.
- Remove from the heat and refrigerate until cold, then stir in the chopped parsley.
- Roll out one puff pastry piece and cut in half, so you have two rectangular strips of dough.
- Remove the steaks from the freezer and brush with the Dijon mustard on both sides.
- Put a quarter of the mushroom mixture in the middle of one piece of the puff pastry. Top with one steak, then add a quarter more of the mushrooms. Repeat with the other steak, puff pastry piece and mushrooms.
- Fold the long sides of the pastry over the steak, tucking in and tightly sealing all the edges so the juice doesn’t escape. Wrapping it all in plastic wrap can help!
- Preheat the oven to 425 degrees Fahrenheit and line a sheet pan. While the oven preheats, put the wrapped beef in the freezer.
- Once the oven is hot, remove the beef from the freezer and put on the lined sheet pan. Coat with the egg wash.
- Bake for 25 minutes, until a thermometer inserted into the middle of the steak reads 135 to 140 degrees Fahrenheit (medium-rare) and the pastry is a deep golden brown.
- Cut in half so you can see the intersection of steak, pastry and mushrooms, and serve.
- Expert Tips.
- Make the puff pastry easier to work with by keeping it cold. That’s why this recipe calls for chilling the meat and filling in between steps!
- The pan needs to be very hot in step 3 because it’s the key to searing the meat and subsequently adding flavor. If the pan isn’t hot, the meat either won’t brown, or it will take too long to brown and the middle will start to cook.
- You can make this recipe ahead of time by following it up to step 9, then freezing until ready to bake. When you’re ready to cook, just put it in the oven directly from the freezer without thawing, and cook until the interior temperature of the meat is 135 to 140 degrees Fahrenheit (for medium rare), which may take longer than the 25 minutes.
Nutrition
Recommended Recipes Just For You
None found
Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.