Mini Beef Wellington

These mini beef wellingtons pack seared-steak flavor, mushroom-shallot duxelles and flaky puff pastry into bite-size cups- ideal for holidays and cocktail parties. A quick Dijon cream sauce and crispy bacon finish them with tang and crunch.

What is Beef Wellington?

The history of beef wellington is quite debated, so I won’t even try to give you the rundown, we have enough to discuss on the technique side. What I do know is that is seems very French, the duxelle, foie gras and puff pastry, so I am going to refer to it as French food.

The most traditional of recipes include several elements: the beef tenderloin, of course, a layer of shallot spiked duxelle (mushroom paste), foie gras and puff pastry. Most include the flavors of thyme as well. In our version, we stuck to the mushrooms and puff pastry, but took our the foie gras.

And instead of prosciutto, which is what more modern recipes include. added crumbled bacon. It added texture and saltiness.

Wellingtons in the states are most commonly made with beef tenderloin, but throughout the world, this same technique is used to make salmon wellington, pork wellington, duck wellington and more.

Gather This

These are generally something you make because you happen to have all the ingredients on hand, although they are all rather easy to procure. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Beef- use a lean cut so you don’t have any chewy pieces. Cut your cubes against the grain to make them super easy to eat. Tenderloin or NY strip are my top picks.
• Cream Cheese– The least traditional of ingredients can be omitted or swapped for mascarpone or even brie. It isn’t totally necessary for it to be softened, it just makes it easier to spoon out into the wells.

How to Make Mini Beef Wellingtons (Step-by-Step)

Making these little beefy cups is easy- so easy that my 5-year old can do it and actually initially made them when she was only 3 and helping me recipe for my cookbook.

1. Prep. Preheat the oven and grease 2 muffin tins with vegetable shortening or cooking spray. I really prefer vegetable shortening for the ease of popping these out and it doesn’t create the film that some cooking sprays leave. Don’t use butter, this recipe is baked right at its smoke point and you’ll risk burning the pastry.
2. Make Duxelle. In a small food processor, pulse the shallot, mushrooms and garlic until finely minced and a paste forms. If you don’t have a mini food processor, I highly suggest buying one, but you can also finely mince by hand. Melt the butter over medium heat in a medium or large skillet, add the shallot mixture and saute until fragrant and dry. This is the duxelle mixture and you want to sweat out most of the liquid so it doesn’t make the pastry soggy, so spread it out into a single layer and press out excess liquid.
3. Cut Puff Pastry. Unroll the thawed sheet of puff pastry onto a cutting board or clean work surface, cut each pieces into nine equal 3×3 inch squares using a sharp knife. Press each square into the a muffin well, letting the corners flop over the side.
4. Assemble. Equally divide the cream cheese between each cup, then the mushroom mixture, beef chunks and finally the bacon crumbles.
5. Cook. Bake until the puff pastry edges are golden brown.
6. Make Sauce. While the wellingtons are cooking, stir together the sour cream or plain yogurt and mustard.
7. Garnish. Top each cup approximately 1 1/2 teaspoons of mustard cream sauce. Finish by sprinkling with flakey sea salt, freshly ground black pepper and chopped parsley.
8. Serve. Serve hot or even room temperature.

What to Serve with a Beef Wellington Appetizer

Since this is an app and not the main dish, you’ll want to pair it with a few other appetizers, preferably not beef appetizers. Here are a few good ideas. I enjoy mine with a nice glass of red wine.

You can also serve them as entree by serving 3 wellington bites with a large salad, like a Wedge Salad.

Commonly Asked Questions

More Easy Appetizer Recipes

Whether for a party or just when you have a hankering for a good snack, these appetizer recipes are the best.

Appetizers + Snacks

Air Fryer Burrata

4.67 from 6 votes

Appetizers + Snacks

Ham and Cheese Pinwheels

4.31 from 13 votes

Appetizers + Snacks

Baked Jalapeno Poppers

4.78 from 9 votes

Mini Beef Wellington Recipe

3.90 from 48 votes

Mini Beef Wellington is one of the best party appetizers out there! Mini pieces of beef tenderloin seasoned with mushrooms, thyme, Dijon and bacon, all tucked into puff pastry and topped with a creamy mustard sauce.

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Cook ModePrevent your screen from going dark

Servings: 18

Print Recipe Pin Recipe Save Saved! Rate this Recipe

Equipment

• Muffin Tin
• Mini Food Processor

Ingredients

Beef Wellingtons

• cooking spray or vegetable shortening
• 1 shallot , roughly chopped
• 1 cup white mushrooms , roughly chopped
• 1 clove garlic , minced
• 1 tablespoon unsalted butter
• 1 teaspoon fresh thyme , leaves only
• 1 teaspoon Dijon mustard
• 2 sheets puff pastry , defrosted
• 6 ounces cream cheese , softened
• 1 1/2 cups beef , cut into 1-inch cubes
• 2 tablespoons bacon , cooked and crumbled

Cream Sauce

• 1/2 cup sour cream or plain Greek yogurt
• 1 tablespoon Dijon mustard

Garnish (optional)

• Flakey sea salt
• Freshly ground black pepper
• Fresh parsley , chopped

Instructions

Mini Beef Wellingtons

• Preheat the oven to 350°F. Grease 2 muffin tins with vegetable shortening or cooking spray. Set aside.
• In a small food processor, pulse the chopped 1 shallot, chopped 1 cup white mushrooms and minced 1 clove garlic until finely minced and a paste forms.
• Melt the 1 tablespoon unsalted butter over medium heat in a medium skillet, add the shallot mixture and saute until fragrant and fairly dry, approximately 5 minutes. Remove from the heat and stir in the 1 teaspoon fresh thyme and1 teaspoon Dijon mustard. Set aside.
• Unroll the thawed 2 sheets puff pastry onto a cutting board or clean work surface, cut each pieces into nine equal 3×3 inch squares. Press each square into the a muffin well, letting the corners flop over the side.
• Equally divide the softened 6 ounces cream cheese between each cup, then the shallot mixture, cooked 1 1/2 cups beef chunks and finally the crumbled 2 tablespoons bacon.
• Bake for 17-20 minutes or until the puff pastry edges are lightly browned.

Cream Sauce

• While the wellingtons are cooking, stir together the 1/2 cup sour cream or plain Greek yogurt and 1 tablespoon Dijon mustard .
• Top each cup approximately 1 1/2 teaspoons of mustard cream sauce.

Garnish (optional)

• Finish by sprinkling with Flakey sea salt , Freshly ground black pepper and chopped Fresh parsley .
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

To make beef specifically for this recipe, use our recipe for pan-seared steak and just make one! 

Can I Make Mini Beef Wellington Ahead of Time?

Sure can! These are great to assemble ahead of time, up to 1 day, and then keep in the fridge until you are ready to bake. After being cooked, they are best served hot.

How to Store Mini Beef Wellington

Store leftovers in an airtight container or on a platter covered with plastic wrap for up to 3 days. Reheat in a 300°F oven in a muffin tin for 5 minutes. Puff pastry doesn’t do well in the microwave.

Can you Freeze Mini Beef Wellington?

Unfortunately, these don’t freeze well before or after cooking. They are best enjoyed fresh.

Nutrition

Calories: 259 kcal, Carbohydrates: 14 g, Protein: 6 g, Fat: 20 g, Saturated Fat: 7 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Trans Fat: 0.3 g, Cholesterol: 29 mg, Sodium: 136 mg, Potassium: 116 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 193 IU, Vitamin C: 1 mg, Calcium: 24 mg, Iron: 1 mg

Author: Chef Jessica Formicola

Calories: 259

Course: Appetizer

Cuisine: American, French

Keyword: beef appetizers, individual beef wellington, mini beef wellington, party appetizers

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!