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Delicious Easy Mini Beef Wellington served on a plate with herbs

Easy Mini Beef Wellington

A delicious twist on the classic Beef Wellington — these bite-sized versions feature tender beef, savory mushrooms, and flaky puff pastry. Perfect as elegant appetizers, party snacks, or individual main courses that impress with minimal effort!
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450 g beef tenderloin or filet mignon, cut into 8 cubes (about 1½ inches each)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup finely chopped mushrooms cremini or button
  • 1 small shallot finely minced
  • 1 clove garlic minced
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • 1 sheet puff pastry thawed
  • 1 tablespoon Dijon mustard
  • 1 egg for egg wash
  • Salt and black pepper to taste

Equipment

  • Skillet or frying pan
  • Knife and cutting board
  • Food processor (optional)
  • Pastry brush
  • Baking sheet
  • Parchment paper
  • Tongs

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Season beef cubes generously with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat. Sear beef on all sides for about 1 minute per side — do not cook through. Remove and let cool.
  4. In the same pan, melt butter and sauté shallots, garlic, and mushrooms until all liquid has evaporated (about 5–6 minutes). Stir in thyme, season, and let cool.
  5. Roll out the puff pastry and cut it into 8 squares.
  6. Spread a thin layer of Dijon mustard on each square, then add a spoonful of the mushroom mixture. Place a seared beef cube on top.
  7. Fold the pastry around the beef to seal tightly, pinching edges to close.
  8. Place seam side down on the prepared baking sheet.
  9. Beat the egg and brush over the tops of the pastry.
  10. Bake for 15–18 minutes, or until golden brown and puffed.
  11. Let rest for 5 minutes before serving.

Notes

You can prepare the mushroom mixture (duxelles) a day ahead and refrigerate.
For an extra-rich flavor, wrap each beef cube in a thin slice of prosciutto before the pastry.
Serve with a red wine reduction, peppercorn sauce, or horseradish cream.
These freeze well — bake directly from frozen for 20–22 minutes.