A Gourmet Yet Easy Dish for an Elegant Dinner
These Mini Beef Wellingtons are the perfect elegant and flavorful dish for a cozy spring or summer dinner. Featuring tender beef tenderloin wrapped in prosciutto, a rich mushroom duxelles, and golden, flaky puff pastry, this dish is both gourmet and surprisingly easy to make. Whether you’re preparing a date night meal, a holiday dinner, or a special occasion feast, these individual Beef Wellingtons are guaranteed to impress.
Why You’ll Love This Recipe
- Perfectly Elegant – A show-stopping dish for special occasions or intimate dinners.
- Individually Portioned – Mini-sized servings make them great for entertaining.
- Crispy & Juicy – The flaky puff pastry contrasts beautifully with the tender beef.
- Make-Ahead Friendly – Assemble in advance and bake when ready to serve.
- Versatile Pairings – Goes well with mashed potatoes, roasted veggies, or a fresh salad.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 small beef tenderloin steaks
- 1 sheet puff pastry, thawed
- 2 tablespoons Dijon mustard
- ½ cup mushrooms, finely chopped
- 1 small shallot, minced
- 1 clove garlic, minced
- 2 tablespoons butter
- 2 slices prosciutto
- 1 egg (for egg wash)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions
1. Prepare the Beef
- Season the beef tenderloin steaks with salt and black pepper.
- Heat a pan over high heat and sear the steaks for 1-2 minutes per side until browned but still rare in the center.
- Remove from heat and brush each steak with Dijon mustard. Let cool.
2. Make the Mushroom Duxelles
- Melt butter in a pan over medium heat.
- Sauté the mushrooms, shallots, and garlic until soft and most of the moisture evaporates (about 5 minutes).
- Let cool before assembling the Wellingtons.
3. Assemble the Mini Wellingtons
- Lay out a sheet of puff pastry and cut it into two equal squares.
- Place a slice of prosciutto on each square, then spread a layer of mushroom duxelles on top.
- Set the seared beef in the center and wrap the pastry tightly around it, sealing the edges.
- Place seam-side down on a baking sheet.
4. Bake the Wellingtons
- Brush the pastry with egg wash for a golden finish.
- Bake at 200°C (400°F) for 20-25 minutes, or until golden brown.
- Let rest for 5 minutes before serving.
Servings and Timing
- Servings: 2 mini Wellingtons
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Cheese Lover’s Twist: Add a thin slice of brie or blue cheese inside for extra richness.
- Herb Infusion: Add fresh thyme or rosemary to the mushroom mixture for deeper flavor.
- Lighter Option: Use phyllo dough instead of puff pastry for a lower-calorie version.
- Surf & Turf: Top the beef with a small piece of buttery lobster or shrimp before wrapping.
- Vegetarian Version: Replace the beef with portobello mushrooms or roasted eggplant.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm in an oven at 180°C (350°F) for 10 minutes to maintain crispiness.
- Make-Ahead Tip: Assemble the Wellingtons and refrigerate for up to 24 hours before baking.
FAQs
1. Can I use a different cut of beef?
Yes! Filet mignon or sirloin steaks also work well for this recipe.
2. How do I prevent the puff pastry from getting soggy?
Make sure the mushroom duxelles is fully cooked and the beef is cooled before wrapping.
3. Can I freeze Mini Beef Wellingtons before baking?
Yes! Freeze unbaked Wellingtons for up to 2 months. Bake straight from frozen, adding 5-7 minutes to the baking time.
4. What sides pair well with this dish?
Serve with mashed potatoes, roasted asparagus, or a fresh arugula salad.
5. How do I know when the beef is done?
Use a meat thermometer:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
6. Can I make this with chicken instead of beef?
Yes! Use chicken breast, but ensure it’s cooked through (165°F or 75°C internal temp).
7. What’s the best way to seal the puff pastry?
Use a light brush of water or egg wash along the edges before folding.
8. Can I make this without prosciutto?
Yes! Simply skip the prosciutto or substitute with thinly sliced turkey or spinach leaves.
9. Do I need to chill the Wellingtons before baking?
It’s recommended! Chilling for 10-15 minutes helps the pastry hold its shape.
10. What wine pairs well with this dish?
Pair with a bold red wine like Cabernet Sauvignon or Pinot Noir.
Conclusion
These Mini Beef Wellingtons are an elegant, gourmet meal that’s surprisingly easy to make. With flaky puff pastry, tender beef, and rich mushroom flavors, this dish is perfect for date nights, holiday gatherings, or any special occasion. Try it today and impress your guests with a restaurant-quality dinner at home!
