Mini Beef Wellingtons

Mini Beef Wellingtons 🥩✨ – The Elegant Bite-Sized Showstopper for Holidays & Special Nights

Hello gourmet friend! 👋 If you’re searching for the perfect appetizer or entrée that screams elegance, look no further than these Mini Beef Wellingtons. These luxurious, bite-sized parcels of seared beef tenderloin wrapped in golden puff pastry with savory mushroom duxelles, prosciutto, and a drizzle of Gorgonzola cream are guaranteed to steal the show — whether it’s a holiday gathering, anniversary dinner, or a “just because I deserve it” kind of evening.

This recipe elevates the classic Beef Wellington into a more approachable, party-friendly version that looks impressive and tastes like it came straight out of a 5-star kitchen. It’s rich, flaky, tender, and bursting with flavor from every layer. Even better? They’re **prep-ahead friendly** and surprisingly simple with the right tips.

Let’s walk through the full recipe, pro chef secrets, and tips for making these look and taste like culinary perfection — all wrapped in buttery, golden pastry. 🥂

🛒 Ingredients (With Gourmet Upgrades)

• 6–8 oz beef tenderloin fillet – Upgrade: Use center-cut Wagyu filet mignon or grass-fed beef tenderloin.
• 3 tbsp butter – Go for European-style cultured butter like Kerrygold for extra richness.
• 2 shallots, minced – These add sweet depth that onions can’t match.
• 8 oz crimini mushrooms (or button mushrooms) – Or go luxe with wild mushrooms like porcini or chanterelle.
• 1 tsp fresh thyme (plus more for garnish) – Use lemon thyme for a citrusy pop.
• ½ tbsp fresh parsley, minced
• ¼ cup Cabernet Sauvignon or Sherry wine – Adds deep, jammy notes to the duxelles.
• 1 pastry dough sheet – Use puff pastry for flakiness or phyllo for a crispier shell.
• 2 slices prosciutto – Upgrade to San Daniele or Parma ham for best results.
• 1 tbsp Dijon mustard – Optional: use truffle mustard for a luxe twist.
• 2 tbsp Gorgonzola cheese, crumbled – Or sub with blue Stilton or Roquefort.
• 2 tbsp heavy cream
• 1 tbsp water (for egg wash)
• 1 egg (for egg wash)
• Salt and pepper, to taste

👩‍🍳 Step-by-Step Instructions (With Pro Chef Secrets)

Step 1: Prepare the Mushroom Duxelles

1. Pulse mushrooms in a food processor until finely chopped (but not mushy).
2. In a skillet, melt butter and sauté shallots until translucent.
3. Add the mushrooms, thyme, and season with salt and pepper.
4. Cook until all liquid evaporates, stirring frequently — this could take 8–10 minutes.
5. Deglaze the pan with wine and simmer until dry again (about 3–5 minutes).
6. Stir in parsley and remove from heat. Let cool completely.
7. Chef’s Secret: The drier your duxelles, the flakier your pastry. Never skip this step!

Step 2: Sear the Beef

1. Cut tenderloin into 12 even pieces (1 to 1½ inches thick).
2. Pat dry and season with salt and pepper.
3. Sear quickly on all sides in a hot skillet with oil (1–2 minutes per side). Don’t overcook!
4. Let cool completely before wrapping to avoid soggy pastry.

Step 3: Assemble the Mini Wellingtons

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