Mini Beef Wellingtons

The first time I attempted these miniature Wellingtons was for a dinner party where I'd ambitiously promised something impressive. Standing in my kitchen at midnight, pastry flour dusting everything including my hair, I wondered why I hadn't just bought dessert from a bakery. But then I pulled that first golden bundle from the oven and watched steam curl up as I cut into the flaky crust. My friends went quiet for exactly three seconds before someone reached for seconds.

Last Christmas my sister asked what she could bring, and I suggested just handling appetizers. She showed up with these tiny Wellingtons arranged on a platter like edible jewels, and honestly, the main course felt like an afterthought. We stood around the kitchen island eating them warm with our fingers, discussing how something so elegant could feel so comfortingly satisfying.

Ingredients

• Beef fillet steaks: Small portions about 85g each work perfectly since the meat continues cooking inside the pastry
• Cremini mushrooms: These develop a deeper earthier flavor than white mushrooms when cooked down into paste
• Unsalted butter: Gives you control over the final seasoning since prosciutto will add saltiness too
• Fresh thyme: Woody herbs hold up better through the long cooking process than delicate soft herbs
• Puff pastry: Keep it ice cold until you're ready to wrap or it becomes frustratingly sticky to work with
• Prosciutto: This fatty layer protects the beef from direct heat while adding another dimension of savory flavor

Instructions

Sear the beef:

Get your skillet ripping hot and cook fillets just one minute per side. You want a good crust but the center should remain raw since it finishes in the oven.

Make the mushroom paste:

Cook those chopped mushrooms until they release all their liquid and start to caramelize. This takes longer than you expect but concentrate that flavor until it's practically spreadable.

Assemble the parcels:

Layer prosciutto first then mushroom paste then the mustard-brushed beef. Wrap everything tight like you're packing a precious gift.

Wrap in pastry:

Seal edges with egg wash and place seam side down on the baking tray. This prevents them from unwrapping while baking.

Bake until golden:

Twenty to twenty-five minutes at 220°C should give you that burnished bronze pastry and medium rare beef inside.

Save

I once rushed the cooling step because guests were arriving early and watched in defeat as my beautiful pastry turned pale and flabby in the oven. Now I make the components a day ahead and assemble them while sipping morning coffee. The Wellingtons actually benefit from that brief chill in the refrigerator before baking.

Getting The Doneness Right

Invest in a meat thermometer because there's nothing sadder than overcooked premium beef wrapped in perfect pastry. Pull them at 52°C internal temperature for medium rare and remember the beef will keep cooking slightly while resting. That five minute rest period isn't optional either it lets the juices redistribute back into the meat.

Making Them Ahead

You can assemble these completely through the wrapping stage up to 24 hours before baking. Store them on a parchment lined tray covered loosely with plastic wrap in the refrigerator. Brush with egg wash right before baking not ahead of time or it won't develop that gorgeous shine. Freezing uncooked Wellingtons works beautifully too just add five minutes to the baking time.

Serving Suggestions

These deserve something that cuts through the richness like a sharp arugula salad dressed simply with lemon vinaigrette. A full bodied red wine practically mandatory when beef is involved or even better make a quick pan sauce with the same wine you used in the mushrooms.

• Have your pastry thawed in the refrigerator not on the counter for best results
• Brush egg wash carefully avoiding the cut edges or they won't puff properly
• Leftovers reheat surprisingly well in a 180°C oven for about 10 minutes

Save

There's something deeply satisfying about serving food that makes people pause before eating. These tiny Wellingtons deliver that moment every single time.

Recipe FAQs

→ What cut of beef is best for this dish?

Small beef fillet steaks, trimmed, are ideal for tender results and even cooking when wrapped in pastry.

→ How is the mushroom paste prepared?

Finely chopped cremini or button mushrooms are cooked down with shallots, garlic, butter, fresh thyme, and optionally a splash of dry sherry until moisture evaporates and a paste forms.

→ Can I prepare these in advance?

Yes, you can assemble the wrapped fillets ahead and refrigerate, then bake just before serving to keep pastry crisp.

→ What temperature ensures medium-rare beef inside?

Baking until the beef reaches an internal temperature of about 52°C (125°F) results in a tender medium-rare center.

→ Are there flavor variations suggested?

Adding a layer of pâté between mushroom paste and beef enriches flavor; spinach can substitute prosciutto for a lighter touch.