Mini Beef Wellington Bites
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If you’re looking for the ultimate holiday hosting recipe to impress a crowd, these Mini Beef Wellington Bites are it! Tender filet mignon is wrapped in savory prosciutto, a rich mushroom duxelles, and buttery, flaky puff pastry, then baked until golden and crisp. They’re served with a creamy homemade peppercorn sauce for a seriously impressive, delicious meal everyone will be talking about!
These Mini Beef Wellingtons are the latest recipe in my Weekend Worthy series, and while they take a little extra time and love, the end result is absolutely worth it! The individual portions are a fun twist on the classic holiday meal and perfect for serving at holiday dinners, dinner parties, or special occasions when you want to really wow your guests.
And even though this recipe is a bit more labor-intensive than my usual dinner recipes, the good news is that you can easily break it down into steps, and several components can be made ahead to make the process feel much more manageable. With just a little bit of planning ahead, you can knock this recipe out, and I promise you’ll be so glad you made these!
For more holiday party favorites, be sure to also try my Holiday Baked Brie, Tortellini Skewers with Lemon Spinach Pesto, Stuffed Mushrooms with Wild Rice, Mini Brie Bites, Ultimate Butter Board, or Cheesy Pull Apart Garlic Bread with Dipping Sauce.
Table Talk with Tawnie
Episode 2 of Weekend Worthy! How fun are these?! Individual beef wellington portions for your guests will instantly make you the best host ever. This is the type of recipe people will remember, ask you about, and be totally impressed with. Be sure to check all my notes in the recipe below on how to prep in advance (since there are a lot of steps); it makes it easy if you can prep some of it prior to guests arriving! I had so much fun creating it for you and hope you have fun in the kitchen with this one!
- Center-cut filet mignon: The star of each mini Beef Wellington! Look for center-cut filet mignon steaks that are about 4 ounces each and approximately 1½ inches thick. You’ll want about 16-19 pieces of beef, depending on how many mini Wellingtons you’re making.
- Cremini mushrooms: Also known as baby bella mushrooms, these add a rich, earthy flavor to the mushroom duxelles. Finely chop them in a food processor or by hand for the best texture. Cremini mushrooms are my favorite for their earthy flavor, but white button mushrooms or a combination of wild mushrooms will also work.
- Prosciutto: Thinly sliced prosciutto wraps around the beef and mushroom mixture, adding a savory, salty layer while helping keep the juices from soaking into the puff pastry.
- Frozen puff pastry: Make sure your puff pastry is thawed but still cold. Cold puff pastry makes wrapping the individual Wellingtons easy and bakes into those irresistible, flaky, golden layers. Keep it refrigerated until you’re ready to use it.
- Brandy or cognac: You can use either in the peppercorn sauce. It adds depth and a subtle warmth that complements the rich beef and creamy sauce, making it SO SO good!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prep the beef
Pat the steaks dry, season with salt and pepper, then quickly sear on all sides in a hot skillet until browned but still very rare in the center. Brush with Dijon mustard and refrigerate until completely cool.
Make mushroom duxelle
Finely chop the mushrooms, then sauté the shallots in butter before adding the mushrooms. Cook until deeply browned and most of the moisture has evaporated. Stir in the garlic, thyme, Worcestershire, salt, and pepper, then cook for another couple of minutes. Spread the mixture on a plate or baking sheet and let cool.
Assemble and bake
Spread the cooled mushroom mixture over prosciutto slices, then wrap each chilled filet tightly using plastic wrap to help hold its shape. Refrigerate for 20-30 minutes. Wrap each bundle in puff pastry and place on a parchment-lined baking sheet and chill for at least 20 minutes. Brush with egg wash, score the tops, and sprinkle with flaky sea salt. Bake at 425°F for ~20-25 minutes, until golden and crisp.
Make the sauce
Melt butter in a skillet and sauté the shallot until softened. Add the cognac and simmer until reduced by half, then stir in the beef broth and thyme, and simmer until reduced. Add the rest of the sauce ingredients and simmer until slightly thickened.
Serve and enjoy!
Plate and garnish the beef wellingtons with fresh thyme and peppercorn sauce on the side. Serve and enjoy!!
Expert Tips
- Dry the steaks really well before searing: Removing excess moisture helps the beef develop a beautiful golden-brown crust. You only want to sear the outside since the filets will finish cooking in the oven.
- Don’t skip the chilling steps: Chilling the beef after searing, the prosciutto-wrapped bundles, and the assembled Wellingtons helps everything hold its shape and keeps the puff pastry cold. Cold pastry is key to getting those flaky layers!
- Cook the mushrooms until completely dry: This is one of the most important steps! The mushroom duxelles should be deeply browned and almost paste-like, with no visible liquid. Excess moisture can make the puff pastry soggy.
- Don’t overfill the puff pastry: Use just enough pastry to fully wrap each filet, trimming away any excess. Too much overlapping pastry can leave you with doughy, undercooked spots.
- Use a meat thermometer: Since filet mignon is an expensive cut of beef, you’ll want to avoid overcooking it. Start checking the internal temperature around 15–18 minutes. Remember that the temperature will continue to rise as the Wellingtons rest.
- Give them room on the baking sheet: Arrange the mini Wellingtons with enough space between them so the pastry can brown and crisp evenly. Use two baking sheets if needed.
- Make the peppercorn sauce ahead: The sauce can be prepared while the Wellingtons bake or made ahead and gently reheated before serving.
Tips To Make Ahead
The best part is that you don’t need to assemble everything while your guests are arriving!
- The day before: Make the mushroom duxelle and refrigerate it. You can also sear and cool the beef ahead of time.
- The morning of: Wrap the chilled filets in prosciutto and mushrooms and refrigerate.
- Before dinner: Wrap in cold puff pastry, chill, then egg-wash and bake right before serving. Keep the beef refrigerated throughout preparation, and avoid leaving assembled Wellingtons at room temperature.
Variations / Substitutions
- Use a different cut of beef: Filet mignon is ideal because it’s tender and naturally portioned, but you can use another tender beef cut cut into individual portions of similar size.
- Skip the prosciutto: You can omit the prosciutto if preferred. Just keep in mind that it adds flavor and creates a barrier between the mushroom mixture and pastry.
- Change up the sauce: Not a fan of peppercorn sauce? Serve these with a red wine reduction, classic beef gravy, or horseradish cream sauce instead.
- Add extra herbs: Fresh rosemary or finely chopped parsley can be added to the mushroom duxelles for another layer of flavor.
- Make larger Wellingtons: Instead of individual portions, use larger pieces of beef and adjust the puff pastry size and baking time accordingly. Always cook to temperature rather than relying solely on timing.
Weekend Worthy Series
Check out my new series featuring weekend worthy recipes that feel a little more elevated and special, without requiring a ton of extra effort. Think cozy dinners, impressive mains, and dishes that are worth slowing down for on the weekend.
Storage / Freezing
- Store: These Mini Beef Wellingtons are best enjoyed fresh, but if you have leftovers, store the leftovers in an airtight container in the refrigerator for up to 3 days. Store the peppercorn sauce separately.
- Reheating: For the best texture, reheat the Wellingtons in a 350°F oven for approximately 10–15 minutes, or until warmed through. An air fryer also works well for reheating individual portions. Avoid the microwave if possible, as it will soften the puff pastry.
- Freezing: You can freeze assembled, unbaked mini Wellingtons. Place them on a parchment-lined baking sheet until solid, then transfer to a freezer-safe container. Freeze for up to 1 month for the best quality. Bake from frozen, adding extra time as needed, and check the internal temperature of the beef. The pastry should be golden and crisp.
- I recommend freezing them before the final egg wash and applying the egg wash just before baking.
FAQs
Yes! Mini Beef Wellington is a great make-ahead option for holidays and special occasions. You can prepare the mushroom duxelles and sear the beef a day ahead. You can also assemble the Wellingtons completely, cover, and refrigerate them for up to 24 hours before baking. Keep the pastry cold and brush with egg wash right before baking.
Soggy pastry is usually caused by excess moisture in the mushroom mixture or wrapping the pastry around warm ingredients. Make sure the mushrooms are cooked until all their moisture has evaporated and that both the beef and mushroom mixture are completely cooled before assembling.
Mushroom duxelles (pronounced dook-SELL) is a classic component of Beef Wellington, adding tons of flavor while creating a delicious layer between the beef and prosciutto. It’s a chopped mushroom mixture that has a rich, savory, earthy flavor and a thick, spreadable texture.
Absolutely! Store-bought frozen puff pastry is perfect for this recipe and saves time. Thaw it according to the package directions, but keep it cold until you’re ready to assemble the Wellingtons.
Yes! You can omit the prosciutto if needed. It does help create a barrier between the mushroom duxelles and puff pastry, so make sure your mushroom mixture is especially dry before wrapping.
Yes! Prepare the sauce up to 2 days ahead and store it in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally. Add a splash of beef broth or cream if needed to loosen it back up.
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Mini Beef Wellington Bites
Ingredients
For the beef
- 1½ lb center-cut filet mignon (about 4 oz steaks, about 1½ inches thick; you should have about 16-19 pieces of meat for ~16-19 mini wellingtons)
- 2 Tbsp. avocado oil
- 2 tsp. kosher salt (divided, plus more to taste)
- 1 tsp. freshly cracked black pepper
- 3 Tbsp. Dijon mustard
For the garlic-herb mushroom duxelles
- 1½ lb cremini mushrooms (finely chopped)
- 2 medium shallots (finely minced)
- 4 garlic cloves (minced)
- 3 Tbsp. unsalted butter
- 2 tsp. fresh thyme leaves
- 1 Tbsp. Worcestershire sauce
- Black pepper (to taste)
For assembly
- 8-9 oz. thin slices of prosciutto (approximately 16-19 slices)
- 2 packages frozen puff pastry (4 sheets total, thawed but cold)
- 1 large egg
- 1 Tbsp. water
- Flaky sea salt (for finishing)
- Fresh thyme (optional garnish)
Peppercorn sauce
- 1 Tbsp. unsalted butter
- 1 small shallot (finely minced (about 2 Tbsp.))
- 1/3 cup brandy or cognac
- 3/4 cup low-sodium beef broth
- 1/2 cup heavy cream
- 2 tsp. coarsely crushed black peppercorns (plus more to taste)
- 1 tsp. Dijon mustard
- 1 small sprig fresh thyme (optional)
- Kosher salt (to taste)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season beef: Pat the filet mignon steaks very dry. Season all over with approximately 1½ teaspoons kosher salt and black pepper.1½ lb center-cut filet mignon, 2 tsp. kosher salt, 1 tsp. freshly cracked black pepper
- Sear the beef: Heat the avocado oil in a large skillet over medium-high heat until shimmering. Working in batches, sear the steaks for about 45-60 seconds per side, just until browned, briefly searing the edges as well. The centers should remain very rare since they will finish cooking in the oven.2 Tbsp. avocado oil
- Brush with Dijon mustard: Transfer to a plate and immediately brush each steak with Dijon mustard. Refrigerate until completely cool, approximately 20-30 minutes. Start Timer3 Tbsp. Dijon mustard
- Chop the mushrooms: Finely chop the mushrooms in a food processor using short pulses, or chop by hand. You want a fine, crumbly texture, not a purée.1½ lb cremini mushrooms
- Sauté: Melt the butter in a large skillet over medium-high heat. Add the shallots and cook for 2 minutes Start Timer, then add the mushrooms.3 Tbsp. unsalted butter, 2 medium shallots
- Cook: Cook for 15-18 minutes Start Timer, stirring frequently, until the mushrooms have released their moisture and the mixture becomes deeply browned and almost paste-like.
- Add the rest of the ingredients: Stir in the garlic, thyme, Worcestershire sauce, the remaining 1/2 teaspoon kosher salt, and a few grinds of black pepper. Cook for another 1-2 minutes Start Timer. It should be thick and spreadable, with no visible liquid remaining. Otherwise, the puff pastry can become soggy.4 garlic cloves, 2 tsp. fresh thyme leaves, 1 Tbsp. Worcestershire sauce, Black pepper
- Let cool: Spread the mushroom mixture on a plate or baking sheet and allow it to cool completely.
- Arrange prosciutto: Lay a large piece of plastic wrap on your work surface. Arrange 1 slice of prosciutto and spread approximately 2-3 tablespoons of the cooled mushroom mixture over the prosciutto, leaving a small border.8-9 oz. thin slices of prosciutto
- Wrap the beef in prosciutto: Place one chilled filet piece in the center. Using the plastic wrap to help you, fold the prosciutto and mushrooms snugly around the beef, covering it as completely as possible.
- Wrap in plastic: Twist the plastic wrap tightly around the bundle to help it hold its shape. Repeat with the remaining fillets. Refrigerate for 20-30 minutes to firm up. Start Timer
- Roll out puff pastry: On a lightly floured surface, roll each puff pastry sheet just enough to smooth the seams. Cut each sheet into rectangles. You'll use one rectangle per Wellington.2 packages frozen puff pastry
- Make the egg wash: Whisk the egg and water together in a small bowl.
- Wrap: Remove a beef bundle from the plastic wrap and place it in the center of a pastry rectangle. You can brush the edges of the puff pastry with egg wash to help seal as you go. Fold the pastry around the beef, trimming any excess pastry as needed. Press the seams together firmly.
- Repeat and chill: Place seam-side down on a parchment-lined baking sheet or a plate and keep chilled while you roll the rest. Repeat with the remaining Wellingtons, dividing them between two baking sheets or plates (Whatever can fit in your fridge). Chill the assembled Wellingtons for at least 20 minutes before baking. Start Timer
- Preheat & brush egg wash: Preheat the oven to 425°F. Brush the tops and sides of each Wellington with the egg wash.1 large egg, 1 Tbsp. water
- Score: Using a sharp knife, lightly score a decorative pattern into the pastry, being careful not to cut all the way through. Sprinkle the tops with a tiny pinch of maldon flaky sea salt.
- Bake: Bake for approximately 20-25 minutes Start Timer, rotating the baking sheets halfway through, until the pastry is deeply golden and crisp. (while they bake I would start the sauce recipe below).
- Rest and serve: Allow the Wellingtons to rest for 8-10 minutes before serving Start Timer. Garnish with fresh thyme, if desired and serve with the peppercorn sauce on the side (recipe below). Serve whole for a dramatic individual presentation, or slice in half to reveal the beautiful layers.Fresh thyme
Make the peppercorn sauce
- Sauté the shallot: Melt butter in a medium skillet over medium heat. Add shallot and cook for 2-3 minutes until softened and fragrant, without browning. Start Timer1 Tbsp. unsalted butter, 1 small shallot
- Deglaze with cognac: Remove the skillet briefly from the heat, add the cognac, then return to the heat. Simmer for 2-3 minutes, scraping up any browned bits, until reduced by about half. Start Timer1/3 cup brandy or cognac
- Reduce the broth: Add beef broth and thyme, if using. Bring to a simmer and cook for 3-5 minutes Start Timer, until reduced by approximately half.3/4 cup low-sodium beef broth, 1 small sprig fresh thyme
- Finish the sauce: Reduce heat to medium-low. Stir in heavy cream, crushed peppercorns, and Dijon mustard. Simmer gently for 3-5 minutes Start Timer, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. It could take longer to thicken, up to 10 ish minutes. If it's not thickening you can stir 1 tsp cornstarch into 1 Tbsp cold water, whisk it into the simmering sauce, and cook 1 minute.1/2 cup heavy cream, 2 tsp. coarsely crushed black peppercorns, 1 tsp. Dijon mustard
- Season and serve: Remove thyme. Taste and adjust with salt or additional peppercorns. Serve warm alongside sliced Beef Wellington (not on top, but on the side of the bites). How amazing is this?! Enjoy!!!Kosher salt
Notes
- The day before: Make the mushroom duxelle and refrigerate it. You can also sear and cool the beef ahead of time.
- The morning of: Wrap the chilled filets in prosciutto and mushrooms and refrigerate.
- Before dinner: Wrap in cold puff pastry, chill, then egg-wash and bake right before serving. Keep the beef refrigerated throughout preparation, and avoid leaving assembled Wellingtons at room temperature.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Lorena Masso
