On New Year’s Eve, our house always turns into the gathering spot. Some people go for sequins and champagne towers, but in my world, food is the star of the night. I like recipes that feel celebratory but don’t leave me chained to the stove when I’d rather be laughing with friends.
A few years ago, I tested out mini versions of Beef Wellington, curious if the bite-sized approach would capture the same richness as the classic. The result was better than I expected—crispy golden pastry giving way to juicy tenderloin, with earthy mushrooms and a whisper of Gorgonzola cream on top.
I can still picture the scene: my husband sneaking one off the tray before guests arrived, my daughter trying to decide if the little pastry packages looked too “fancy” to eat, and my son carefully counting how many were left so he wouldn’t miss out. By the end of the night, the platter was bare, and I had three people begging me to make them again. That’s the kind of recipe you keep.
Mini Beef Wellingtons are the perfect example of why I love cooking: they look impressive, taste indulgent, and yet fit beautifully into real life. You can prep them ahead, pop them in the oven while the party hums along, and serve them with a flourish that makes everyone feel spoiled. They’ve become my go-to whenever I want to start the year with something a little extra.
Short Description
Mini Beef Wellingtons are bite-sized versions of the classic dish, featuring tender beef wrapped with prosciutto, mushroom duxelles, and puff pastry, baked until golden, and finished with a creamy Gorgonzola sauce.
Key Ingredients
- 8 ounces crimini mushrooms, finely chopped
- 2 shallots, minced
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- ½ tablespoon fresh parsley, minced
- 6 to 8 ounces beef tenderloin fillet
- 2 slices prosciutto
- 3 tablespoons unsalted butter
- 2 tablespoons Gorgonzola cheese, crumbled
- 2 tablespoons heavy cream
- 1 egg
- 1 sheet puff pastry
- 1 tablespoon Dijon mustard
- ¼ cup Cabernet Sauvignon or Sherry wine
- 1 tablespoon water
- Salt and black pepper, to taste
Tools Needed
- Food processor
- Skillet
- Sharp knife
- Rolling pin
- Baking sheet with parchment paper
- Pastry brush
- Blender or mixing bowl
Cooking Instructions
Step 1: Make the Mushroom Duxelles
Finely process the mushrooms in a food processor. Melt butter in a skillet over medium heat, then add minced shallots. Cook until soft and fragrant. Add the chopped mushrooms and thyme, stirring occasionally until all moisture evaporates. Deglaze the pan with wine, simmer until dry, then stir in parsley. Season with salt and pepper, and let cool.
Step 2: Prepare the Beef
Heat a skillet with a touch of oil over medium-high heat. Sear the beef fillet on all sides until browned, about 2 minutes per side. Remove from the pan and slice into 12 even portions. Lightly season with salt and black pepper.
Step 3: Assemble the Pastries
Roll out puff pastry on a lightly floured surface and cut into 12 squares. Place a slice of prosciutto on each square, add a spoonful of chilled mushroom duxelles, then top with a piece of beef. Brush the beef with Dijon mustard. Gently fold the pastry over the filling, sealing all edges, and place seam-side down on a parchment-lined baking sheet.
Step 4: Egg Wash and Chill
Whisk egg with 1 tablespoon water to make an egg wash. Brush over the tops of each Wellington, then cut a small slit in the pastry to let steam escape. Refrigerate for 10 minutes.
Step 5: Bake
Preheat oven to 375°F (190°C). Bake for 12 minutes or until the pastry is puffed and golden brown. The tops should be glossy and crisp.
Step 6: Make the Gorgonzola Sauce
In a blender or bowl, combine Gorgonzola cheese, heavy cream, and water. Mix until smooth and creamy.
Step 7: Serve
Top each Wellington with a dollop of sauce and garnish with thyme. Serve immediately while warm and flaky.
Why You’ll Love This Recipe
Flavor Explosion: Tender beef, earthy mushrooms, and creamy Gorgonzola wrapped in crisp pastry.
Crowd-Pleasing: Fancy enough for holidays, but fun and approachable in mini form.
Easy Prep: Can be assembled ahead and baked when ready.
Portion-Friendly: No carving needed—just grab, bite, and enjoy.
Versatile: Works equally well as an appetizer, dinner party centerpiece, or date-night meal.
Mistakes to Avoid & Solutions
Undercooked pastry: Always bake until golden and puffed; underbaking leaves the pastry doughy. If needed, add 2 extra minutes.
Dry mushrooms: Make sure the duxelles cooks until completely dry; excess moisture will make the pastry soggy.
Overcooked beef: A quick sear is enough since the oven will finish the cooking. Avoid searing too long.
Leaky pastry: Seal edges tightly and chill before baking to keep the filling intact.
Overpowering Gorgonzola: If the sauce tastes too sharp, add a splash more cream to mellow it.
Serving and Pairing Suggestions
Serve as a festive appetizer on a large platter.
Pair with roasted vegetables or a simple green salad for a full meal.
Add a glass of Cabernet Sauvignon to highlight the flavors.
Great for plated dinners or passed around at parties.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, place on a baking sheet at 350°F (175°C) for 8–10 minutes until warmed and crisp. Avoid microwaving, as it softens the pastry.
Freeze unbaked Wellingtons for up to 1 month. Bake directly from frozen, adding 5–7 minutes.
FAQs
1. Can I use a different cut of beef?
Yes, filet mignon is traditional, but sirloin can work for a more budget-friendly option.
2. Can I skip the prosciutto?
Yes, but it helps keep moisture from the mushrooms away from the pastry. Try turkey bacon as a lighter swap.
3. How far ahead can I prep these?
You can assemble them up to 24 hours in advance, cover tightly, and refrigerate.
4. Can I make them without wine?
Absolutely. Use beef broth or balsamic vinegar for a similar depth of flavor.
5. What if I don’t like Gorgonzola?
Swap it with cream cheese, brie, or goat cheese for a milder sauce.
Tips & Tricks
Use cold puff pastry for best results; warm pastry is harder to seal.
Cut small vents in each pastry so steam escapes evenly.
For extra shine, apply a second layer of egg wash halfway through baking.
A sprinkle of coarse sea salt on top adds texture and flavor.
Make a double batch—these disappear quickly!
Recipe Variations
Mini Chicken Wellingtons: Swap beef for seared chicken breast pieces, use white wine, and add a touch of tarragon in the duxelles.
Vegetarian Wellingtons: Replace beef with thick slices of roasted portobello mushrooms, layered with spinach.
Blue Cheese Lovers: Mix Gorgonzola directly into the duxelles for deeper flavor instead of just the sauce.
Holiday Twist: Add dried cranberries into the mushroom filling for a sweet contrast during Christmas.
Final Thoughts
Every holiday season brings a new recipe I hope will wow my family, but these Mini Beef Wellingtons have proven themselves time and again. They check every box for me: beautiful presentation, satisfying flavors, and manageable prep. I love that they let me celebrate without stress, because honestly, the kitchen should never feel like a burden on nights meant for joy.
I also appreciate how they scale—perfect for a big crowd or just my little family of four. When the kids reach for seconds without hesitation, I know I’ve struck gold. Food like this turns into tradition, the kind that anchors special nights and leaves you with memories as rich as the dish itself. If you’re looking for something elegant but practical, this recipe is worth trying. And who knows, it might just become the star of your celebrations too.
Mini Beef Wellingtons
Ingredients
- 8 ounces crimini mushrooms finely chopped
- 2 shallots minced
- 1 teaspoon fresh thyme leaves plus extra for garnish
- ½ tablespoon fresh parsley minced
- 6 to 8 ounces beef tenderloin fillet
- 2 slices prosciutto
- 3 tablespoons unsalted butter
- 2 tablespoons Gorgonzola cheese crumbled
- 2 tablespoons heavy cream
- 1 egg
- 1 sheet puff pastry
- 1 tablespoon Dijon mustard
- ¼ cup Cabernet Sauvignon or Sherry wine
- 1 tablespoon water
- Salt and black pepper to taste
Instructions
- Make the mushroom duxelles by processing mushrooms in a food processor. Melt butter in a skillet, add shallots, and cook until fragrant.
- Stir in mushrooms and thyme, cooking until the moisture evaporates. Deglaze with wine, simmer until dry, then mix in parsley. Season and let cool.
- Sear beef fillet in a hot skillet with a little oil until browned on all sides, about 2 minutes each. Slice into 12 portions and season lightly.
- Roll out puff pastry and cut into 12 squares. On each square, layer prosciutto, a spoonful of duxelles, and a beef piece brushed with Dijon mustard.
- Fold pastry over, seal edges, and place seam-side down on a lined baking sheet.
- Whisk an egg with water, brush over the pastries, and cut a small slit in the tops. Chill for 10 minutes.
- Bake at 375°F (190°C) for 12 minutes until puffed, golden, and crisp.
- Blend Gorgonzola, cream, and water until smooth.
- Top each Wellington with sauce, garnish with thyme, and serve warm.
