Delicious and Juicy Mushroom-Beef Wellington Recipe

My dear readers, I am simply delighted to share with you an exquisite dish that will leave your taste buds dancing with joy. Today, I present to you my version of Mini Mushroom-Beef Wellington that is sure to impress even the most discerning palate.

This classic British dish has been a favorite of mine for years and it was once considered a staple in noble households. But today, thanks to readily available ingredients and the simplicity of the recipe, we can all enjoy this scrumptious delicacy in the comfort of our own homes.

In my recipe, I have added a twist by making mini beef wellingtons that are perfect for any gathering, big or small. Instead of a whole beef tenderloin filet, I use ground beef mixed with mushrooms and onions to make the filling for these bite-sized treats. The pastry is crispy and buttery, complementing the flavorful and savory filling inside.

I cannot wait to share this recipe with you, my dear readers. Follow me on this culinary journey as I take you step by step through this Mini Mushroom-Beef Wellington recipe that will undoubtedly add a touch of elegance and sophistication to your dining experience.

Why You’ll Love This Recipe

Mini Mushroom-Beef Wellington
Mini Mushroom-Beef Wellington

Dearest friends, allow me to proclaim the glory of this Mini Mushroom-Beef Wellington recipe. This individual Beef Wellington is not only a delight for the eyes but also a feast for the palate.

Oh, how wonderful it is to taste succulent beef tenderloin wrapped in flaky, golden brown puff pastry! With every bite, the symphony of flavors created by the mushrooms and beef dances gracefully on your taste buds. It’s simply divine.

This Mini-Beef Wellington recipe has become a staple in my kitchen. My family and guests never tire of its heavenly taste. Not only is it delicious, but it is also easy to make and can be prepared ahead of time for dinner parties or celebrations.

You’ll love this recipe because it’s versatile; you can serve these Mini Beef Wellingtons as an appetizer or main course. They are perfect for holiday gatherings or even a quiet evening at home with a glass of red wine.

In conclusion, dear friends, do not deprive yourself of such a delightful dish. This Mini Mushroom-Beef Wellington recipe will surely amaze you with every bite, leave your taste buds dancing with joy, and your guests asking for more.

Ingredient List

 The savory aroma of perfectly cooked beef and mushrooms wrapped in a tender pastry shell.
The savory aroma of perfectly cooked beef and mushrooms wrapped in a tender pastry shell.

Before we jump into the recipe, let’s take a moment to go over the ingredients you will be needing for this Mini Mushroom-Beef Wellington Recipe. The ingredient list includes:

For the Mushroom Duxelle:

  • 2 tablespoons of unsalted butter
  • ½ pint of cremini mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 1 clove of garlic, minced
  • Salt and black pepper to taste
  • 1 tbsp of fresh thyme leaves, finely chopped

For the Beef Wellington Filling:

  • 2 filet mignon steaks (each about 6 oz)
  • Salt and ground black pepper to taste
  • 2 tablespoons of olive oil
  • 2 tablespoons of unsalted butter
  • 1 small shallot, minced
  • 10 ounces of button mushrooms, diced
  • 1/4 cup of red wine

For the Wellingtons:

  • 1 pkg of frozen puff pastry (2 sheets), thawed in refrigerator overnight
  • Flour (for dusting)
  • 1 egg beaten with water (for egg wash)

These recipe ingredients are readily available at your local grocery store, but if you prefer to change or add anything according to your personal taste or dietary needs, feel free to make substitutions and variations specified in the following sections.

The Recipe How-To

 Impress your dinner guests with these elegant mini beef wellingtons.
Impress your dinner guests with these elegant mini beef wellingtons.

Preparing the Filling

  1. Begin by finely chopping 8 ounces of mushrooms, 1/2 onion, and 2 cloves of garlic to make the mushroom duxelle filling.

  2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the minced vegetables and cook until they are soft and fragrant, for approximately 5 minutes.

  3. Add 1-2 pounds beef tenderloin, cut into bite-sized cubes, and brown on all sides until golden brown.

  4. Season the beef with 1/4 teaspoon ground black pepper for added flavor.

  5. Remove mixture from the skillet and pulse briefly in a food processor until it reaches a rough consistency.

  6. Spread out the mushroom duxelle onto a baking sheet lined with parchment paper and let it cool down to room temperature.

Assembling the Mini Beef Wellingtons

  1. Preheat the oven to 400°F (200°C).

  2. Roll out thawed puff pastry on a floured surface to 1/4 inch thickness.

  3. Cut puff pastry into even squares, roughly about 4 x 4 inches in size.

  4. Place a small spoon of cooled mushroom filling in the center of each puff pastry square, followed by a small piece of beef tenderloin on top of it.

  5. Fold up the corners of the puff pastry to meet in the center, making sure that there are no gaps in between, then pinch them together to seal properly.

  6. Repeat steps 10-11 until you have filled every puff pastry square with mushroom duxelle filling and beef tenderloin cubes.

  7. Brush each mini beef wellington with a beaten egg wash for that extra golden color and shine!

  8. Transfer your mini beef wellingtons onto another lined baking tray using a spatula or knife edge, carefully pressing down on their tops to prevent them from unraveling during baking.

Baking the Mini Beef Wellingtons

  1. Bake for 20-25 minutes, or until the mini beef wellingtons are puffed up and golden brown in color.

  2. Take them out of the oven and let them cool for a few minutes before serving.

  3. Accompany it with a side dish like spinach or a mushroom sauce, if desired. It makes for an exquisite and memorable appetizer or main course.

Optional: For additional flavor, you can add a splash of red wine once mushrooms are cooked and let reduce for a minute before adding the beef cubes back in.

Substitutions and Variations

 The flaky pastry dough adds a delicious crunch to the soft mushrooms and juicy beef.
The flaky pastry dough adds a delicious crunch to the soft mushrooms and juicy beef.

My dear readers,

Are you feeling adventurous today? Are you willing to try another variation for the Mini Mushroom-Beef Wellington Recipe? Then, allow me to guide you through some options and substitutions that can add a unique twist to this dish.

First, let’s talk about the puff pastry. If you don’t have frozen puff pastry on hand, you can substitute it with crescent rolls or phyllo dough. However, do keep in mind that this will alter the texture and flavor of the dish slightly.

For the filling, if you are not a fan of mushrooms, spinach is a perfect alternative. You can blend it with cream cheese or ricotta cheese for an extra creamy taste. You can also use roasted bell peppers for a smoky flavor or caramelized onions for more sweetness. And why not try diced eggplant or zucchini for a vegetarian version?

If beef tenderloin is not readily available, try substituting it with filet mignon or steak cuts like sirloin or ribeye. However, avoid using tough cuts like chuck roast; otherwise, the beef won’t have the perfect tender and juicy consistency.

Lastly, about pairing my Mini Mushroom-Beef Wellington Recipe with a sauce – while mushroom duxelle and mushroom sauce are classic pairings, other options include béarnaise sauce or red wine reduction sauce.

Go ahead, let your creativity run wild, and experiment with all those different combinations! Enjoy your culinary journey!

Serving and Pairing

 It's time to roll up your sleeves and get your hands dirty with this delicious recipe.
It’s time to roll up your sleeves and get your hands dirty with this delicious recipe.

When it comes to serving these mini mushroom-beef Wellington bites, you’ll want to ensure that they’re presented in an elegant manner befitting of such a classic and luxurious dish. Arrange the bite-sized portions on a black platter, garnished with sprigs of fresh rosemary or parsley for an eye-catching finish.

For a pairing that complements the rich flavors of the beef and mushroom duxelle filling, opt for a robust red wine like Cabernet Sauvignon or Malbec. The tannins in these wines will help cut through the meat’s richness, while their bold fruit flavors will complement the savory earthiness of the mushrooms.

If you’d prefer something lighter, consider serving these mini beef wellingtons alongside a simple salad dressed in a light vinaigrette. A crisp green salad made with arugula, shaved Parmesan cheese, and toasted pine nuts is an excellent option as it adds a refreshing zing to every bite.

Finally, if you’re looking to serve these mini beef wellingtons as appetizers at your next gathering, they pair wonderfully with other classic party foods such as crab cakes or bacon-wrapped scallops. For those who want a heartier appetizer spread, serve them alongside sliders or chicken wings for a more substantial meal.

Make-Ahead, Storing and Reheating

 These mini beef wellingtons are the perfect bite-sized appetizer for any occasion.
These mini beef wellingtons are the perfect bite-sized appetizer for any occasion.

My dearest readers, it’s important to note that this Mini Mushroom-Beef Wellington recipe can be prepared ahead of time, making it the perfect choice for any occasion – from a dinner party to a special holiday gathering. Simply prepare the wellingtons up to the point of baking, cover and keep them in the fridge for up to 24 hours before you’re ready to cook them.

If you happen to have some leftovers, don’t fret – these little bites are just as delicious when reheated. To store and reheat them, allow them to cool completely before wrapping them tightly in aluminum foil or plastic wrap and keep them in the freezer for up to three months. Later when you want to enjoy them again, remove the wrapping and bake in a 350-degree oven for 10-15 minutes until they are heated through and crispy on the outside.

However, do remember that puff pastry does lose its crispness once reheated, so it’s always best to serve these delightful bites fresh out of the oven while they’re still hot and flaky.

Tips for Perfect Results

 Creamy mushroom duxelles perfectly compliment the rich, tender beef.
Creamy mushroom duxelles perfectly compliment the rich, tender beef.

As a chef specializing in traditional British cuisine, I’ve made my fair share of beef wellingtons over the years. In this section, I’ll share some tips and tricks to ensure that your mini mushroom-beef wellingtons turn out perfectly every time.

1. Keep the puff pastry cold

It’s important to keep the frozen puff pastry as cold as possible while you’re working with it. To do this, only take out one sheet at a time from the freezer and work quickly to fold it around the beef mixture. If the pastry gets too warm, it won’t rise properly in the oven.

2. Sauté the mushrooms properly

Mushrooms need to be cooked down before they’re mixed with the other ingredients for the beef wellingtons. The key is to sauté them until they release their moisture and start to brown. This helps to evaporate any excess water and concentrate their flavor.

3. Use high-quality beef tenderloin

For the best results, use high-quality beef tenderloin for your mini mushroom-beef wellingtons. Beef tenderloin is a lean and tender cut of meat, which is perfect for individual beef wellingtons. Look for a cut that’s about an inch thick.

4. Let the beef rest before slicing

After you bake your mini beef wellingtons, let them rest for at least 5 minutes before slicing into them. This will allow the juices to redistribute throughout the meat and prevent it from falling apart when you cut into it.

5. Serve with mushroom sauce

When serving your mini mushroom-beef wellingtons, top them with a delicious mushroom sauce made from finely chopped mushrooms, shallots, garlic, and red wine. This adds an extra layer of flavor to the dish and brings out the earthy taste of the mushrooms.

By following these tips, you’ll be able to create delectable mini mushroom-beef wellingtons that are sure to impress your guests or family.


Before you tackle the recipe, I understand you might have some questions on your mind. For instance, what if I want to make this recipe vegetarian or vegan? Or perhaps you’re wondering if it’s possible to store the mini mushroom-beef Wellingtons for longer than three days? Whatever questions you may have, I’m here to provide you with all the relevant information that will ensure an easy and enjoyable cooking experience. Let’s take a look at the most frequently asked questions regarding this mini mushroom-beef Wellington recipe.

What can I use instead of mushroom duxelle in Beef Wellington?

If you want to substitute mushrooms in the duxelle of your beef Wellington, you can opt for a combination of onions, eggplant, and carrots. To achieve the perfect texture and consistency, you must keep in mind the water content of each vegetable. While onions and carrots have similar water content, eggplants contain twice as much, so you should use two parts eggplant to one part onion and carrot.

How do you keep Beef Wellington from getting soggy on the bottom?

To ensure your Wellington comes out of the oven perfectly, let it rest on a cooking wire before slicing into it. This will prevent the pastry from becoming soggy and promote even cooling. It’s important to cut generously to maintain the structural integrity of your Wellington, so you don’t end up with a crumbled mess on your plate.

What can you use for Beef Wellington instead of puff pastry?

If you’re looking to make a healthier version of wellington, consider swapping puff pastry for filo pastry and skipping the butter. To further reduce the fat content, opt for a non-stick frying pan to minimize the amount of oil needed. Instead of pate, try utilizing herbs and garlic to elevate the taste without the need for extra salt.

Why does my Beef Wellington fall apart when I cut it?

Achieving the perfect slice of Beef Wellington is crucial to preserving the integrity of the dish. Cutting it too thin can lead to the Wellington breaking apart, while cutting it too thick can compromise its elegance. To maintain the balance of the dish, it is recommended to slice the Wellington to approximately one inch in thickness, as suggested by Gordon.

Bottom Line

In conclusion, this mini mushroom-beef wellington recipe is not only easy to make but also incredibly delicious. You’ll love the combination of savory mushrooms and tender beef wrapped in a flaky and buttery puff pastry shell. The individual portions make it perfect for dinner parties, holidays or simply a cozy night in.

With its versatility, you can easily substitute some of the ingredients to cater to personal preferences or dietary restrictions. Feel free to get creative with your side dishes and wine pairing to enhance your meal further.

Using high-quality ingredients like beef tenderloin and fresh mushrooms will get you the best result so don’t skimp on these essentials. Don’t be afraid to experiment as well – adding spinach or a mushroom sauce can take your mini beef wellingtons to the next level.

By following our step-by-step guide, tips, and tricks, you’ll achieve perfectly golden brown and delicious bite-sized beef wellington appetizers that everyone will rave about. Impress your guests with this classic dish done in a unique way!

So gather around in the kitchen and enjoy the process of making these mini mushroom-beef wellingtons. Cheers to creating memorable meals with loved ones!

Mini Mushroom-Beef Wellington

Mini Mushroom-Beef Wellington Recipe

So easy, cheap, and yummy! A recipe our local grocery store was making last week. We happen to have all these pre-made ingredients at our grocery store, but I am sure you can easily adapt to homemade!
Course Appetizer
Cuisine British
Keyword < 60 Mins, Easy, Lunch, Meat, Steak
Prep Time 20 minutes
Cook Time 15 minutes
Calories 395.8kcal


  • 1/4 cup minced onion
  • 1 cup diced mushroom
  • 2 tablespoons butter
  • 1 (8 ounce) package frozen puff pastry
  • 12 ounces fully cooked beef medallions, thawed


  • Saute onions and mushrooms in butter in a non-stick skillet over medium high heat until golden brown. Remove from heat and set aside.
  • Unfold pastry dough and cut into 2x2 inch squares.
  • Place 1 tsp of mushroom mixture in center of dough. Place 1 medallion on top of mix. Fold corners to the center. Flip over so seams are on the bottom and bake on non-stick cookie sheet until golden brown. If desired, you can brush them with egg whites before baking for a better browning job.


Serving: 60g | Calories: 395.8kcal | Carbohydrates: 21.7g | Protein: 17.8g | Fat: 26.3g | Saturated Fat: 8.9g | Cholesterol: 50.3mg | Sodium: 186.8mg | Fiber: 0.9g | Sugar: 0.9g

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