Mini Beef Wellington

This mini beef wellington recipe is a great starter to serve at a party or get together! Made into a two-bite tart, tender, juicy pieces of beef with Dijon, shallot, mushroom and bacon all topped with my signature creamy Dijon sauce and in a flaky puff pastry shell.

mini beef wellingtons with text overlay


 

These not only look pretty, they are much easier than traditional beef wellington, which can be tricky at best, to keep the pastry crispy and beef tender. These mini wellington bites are so easy to make that my 5-year old daughter helps out (and loves to eat them).

To be clear, these are individual portions beef wellington appetizer bites, not individually wrapped slices of filet mignon. They could be serve as an entree, but are best as an hors d’oeuvre for special occasions.

single beef wellington cup with parsley and cream sauce

Why You’ll Love Them

It took me several attempts at making a real wellington to really master the art of making a good mushroom duxelles, searing the beef, wrapping it all nice and tight and then of course, the hardest part, cooking the beef without sogging up the pastry. These take all of that guess work out.

  • Easier– No rolling, wrapping or sogging possible!
  • Sauce– Traditional wellingtons are sometimes served with a brown gravy type sauce or a creamy peppercorn sauce, but mine has a cooling and tangy mustard cream sauce. It not only looks pretty, but adds warmth.
  • Cream Cheese– Yep, you heard me right. No cream cheese is used in the original making of wellington, but I liked the richness it added to these cups. Just a small dollop.
  • Budget Friendly– A tenderloin can set you back a pretty penny, but this recipe uses a single steak and it can be a strip, flank or just bits from leftovers.
  • Make-Ahead Friendly- While I wouldn’t pop them in the oven until you are about ready to serve, all of the other elements and the assembly can be done ahead of time.
overhead of beef wellington in a muffin tin

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.

mini beef wellingtons on a serving platter

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.

baked wellingtons in a muffin tin

Mini Beef Wellington Ingredients

These are generally something you make because you happen to have all the ingredients on hand, although they are all rather easy to procure. It will likely require a trip to the grocery store.

ingredients for making mini beef wellingtons
  • Cooking spray or vegetable shortening– Used for greasing the muffin tins. I lean towards using a paper towel and greasing generously to prevent sticking. A few spritzes of cooking spray will also do the trick.
  • Shallot– Shallot is from the onion family, but offer a muted onion flavor and subtly sweeter. Use a sweet onion, red onion or white onion too.
  • White mushrooms- White mushrooms help keep this recipe in budget, but if you are going for an over-the-top version, grab some fancier ones like oyster, portobello or shiitake. Since they are so finely chopped and then sauteed, you won’t get the texture variations, but the earthy flavors will come through.
  • Garlic– Complements the shallot and mushrooms.
  • Unsalted butter- This recipes has a lot of opportunity for salt, like the bacon, beef seasoning and flaky salt, so using unsalted butter gives me more control. Olive oil can also be used.
  • Fresh Thyme– Use the tender leaves only. I prefer fresh thyme, but dried can also be used, only at 1/2 teaspoon.
  • Dijon Mustard- A true nod to French cuisine, it is used in both the duxelle and the cream sauce. I used a smooth mustard, but a whole grain will give it a unique texture and pop.
  • Puff Pastry– Puff pastry and pie crusts are two things I prefer to buy pre-made. You’ll need 2 sheets.
  • 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.
  • 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. I do like to cook it a little more to the rare side since it will bake again in the oven, so an internal temperature around 125°F.
  • Bacon– Instead of prosciutto, I used crispy bacon. Chop it fairly fine so you get a salty crunch in every bite.
  • Sour cream or plain Greek yogurt- The tangy base of the sauce, either of these will work. Opt for Greek yogurt since it is strained more and thus, less watery.
  • Garnish– I like to top mine with freshly chopped parsley, fresh ground black pepper and a flaky sea salt like Maldon or Jacobson.
close up of mini beef wellington with dijon cream sauce topping

How to Make Mini Beef Wellingtons

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. The steps are broken into 3 stages: beef cups, sauce and garnish.

  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.
  1. 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.
  2. Assemble. Equally divide the cream cheese between each cup, then the mushroom mixture, beef chunks and finally the bacon crumbles.
  1. Cook. Bake until the puff pastry edges are golden brown.
  2. Make Sauce. While the wellingtons are cooking, stir together the sour cream or plain yogurt and mustard.
mustard cream sauce for beef wellington
  1. 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.
  2. Serve. Serve hot or even room temperature.
side view of beef wellington

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.

how to serve beef wellington appetizers

Commonly Asked Questions

Do I need an egg wash?

I don’t use an egg wash on these, but if you prefer a little shine, go ahead and add one!

How do you keep the bottoms from getting soggy?

By making the duxelle very dry and getting a good sear on the beef. Some folks also add a small amount of breadcrumbs to the duxelle to absorb moisture.

Can I make mini beef wellingtons with phyllo dough?

You sure can! Layer together 4-5 sheets, basted with butter between and cut them to the same 3×3 size. Baking time will also remain the same.

angle view of beef wellington appetizer

Make-Ahead, Storage & Freezing

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.

collage of mini beef wellingtons for pinterest

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overhead of mini beef wellingtons
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Mini Beef Wellington

3.90 from 46 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
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 18

Ingredients

Beef Wellingtons

Cream Sauce

Garnish (optional)

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 shallot, mushrooms and garlic until finely minced and a paste forms.
  • Melt the 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 Dijon mustard and fresh thyme. Set aside.
  • Unroll the thawed 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 cream cheese between each cup, then the shallot mixture, beef chunks and finally the bacon crumbles.
  • Bake for 17-20 minutes or until the puff pastry edges are lightly browned.

Cream Sauce

  • While the wellingtons are cooking, stir together the sour cream or plain yogurt and 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 parsley.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

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

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: Jessica Formicola
Calories: 259
Course: Appetizer
Cuisine: American, French
Keyword: individual beef wellington, mini beef wellington
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

  1. 5 stars
    These turned out so perfect! We all loved them and I have printed the recipe off to keep in my book of party ideas. These will be amazing at Christmas.

  2. What a great idea for special occasion appetizer. We love beef wellingtons but hardly ever have the time to make one for dinner, now we can serve these little guys at dinner parties and still impress our guests.

  3. 5 stars
    These minis beef Wellington look scrumptious. Can’t. Wait to try your receipt. Thank you for posting your receipt.