Mini Beef Wellington Recipe

Course: Appetizer

Cuisine: American, French

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

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 259kcal

Author: Chef Jessica Formicola

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.

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Equipment

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 3x3 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