Introduction

Mini Beef Wellingtons are an elegant yet approachable dish, perfect for special occasions or a fancy dinner at home. These bite-sized pastries feature tender beef wrapped in flaky puff pastry with a rich mushroom filling, complemented by a creamy horseradish sauce for a flavorful kick.

The image shows six small, golden-brown pastries on a white square plate placed on a white marbled surface. Each pastry is made of a flaky, shiny puff pastry outer layer that is light golden and slightly crisp. Inside, there is a thick, tender layer of pinkish-red cooked meat contrasting with a thin outer layer of brown cooked meat around it. Two of the pastries are cut in half, revealing the juicy meat center and the layered pastry surrounding it. On the plate near the front, there is a smooth dollop of light beige creamy sauce with a few black pepper bits on top. A sprig of fresh green herb, likely thyme, runs along the side of the plate, adding a touch of color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 beef tenderloin steaks (about 6 oz each)
1 tablespoon olive oil
Salt and pepper
8 oz mushrooms (cremini or button), finely chopped
2 tablespoons unsalted butter
2 tablespoons Dijon mustard
1 sheet puff pastry (about 12×12 inches), thawed if frozen
1 egg, beaten
½ cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper, to taste
Optional: fresh parsley, finely chopped for garnish
Optional: extra horseradish sauce for serving

Instructions

Step 1: Season the beef steaks generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the steaks for 2-3 minutes per side until browned but not fully cooked. Remove from heat and let cool.
Step 2: Brush the cooled steaks evenly with Dijon mustard. Chill them in the refrigerator for 15-20 minutes to help them hold their shape.
Step 3: In a skillet, melt butter over medium heat. Add the finely chopped mushrooms, season with salt and pepper, and cook for 10-15 minutes, stirring occasionally, until the moisture evaporates and the mixture is dry. Remove from heat and let cool.
Step 4: Roll out the puff pastry on a floured surface and cut into 8 equal squares. Place a spoonful of the mushroom mixture in the center of each square, leaving a 1-inch border.
Step 5: Place a chilled, mustard-coated beef fillet on top of the mushrooms in each pastry square. Fold the corners over the beef, sealing the edges by pinching the dough together. Arrange seam-side down on a parchment-lined baking sheet.
Step 6: Brush the pastry tops with beaten egg. Preheat the oven to 400°F (200°C). Bake the mini Wellingtons for 25-30 minutes until golden and puffed and beef reaches your preferred doneness (130°F/54°C for medium-rare).
Step 7: Let the Wellingtons rest for 5-10 minutes after baking to allow juices to redistribute.
Step 8: In a small bowl, mix sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper until smooth to make the creamy horseradish sauce.
Step 9: Garnish the mini Beef Wellingtons with fresh parsley and serve immediately with the horseradish sauce on the side.

Tips & Variations

Use filet mignon or other tender cuts for the best texture and flavor.
For a vegetarian twist, substitute the beef with grilled portobello mushrooms or a plant-based meat alternative.
Chilling the beef after coating with mustard helps maintain its shape when wrapped in pastry.
Serve the horseradish sauce on the side so guests can adjust the amount of spice.
Check the internal temperature with a meat thermometer to avoid overcooking.

Storage

Store leftover mini Beef Wellingtons in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F/150°C) for 10-15 minutes to keep the pastry crisp. The creamy horseradish sauce is best served fresh but can be refrigerated for up to 2 days as well. Stir before using.

How to Serve

This image shows two thick slices of beef Wellington with multiple layers: the outermost layer is a golden, flaky, and shiny puff pastry with visible crisp edges, inside which is a thin, brown layer of cooked mushroom duxelles, followed by a thick, juicy, medium-rare beef center that is pink and tender. The beef Wellingtons sit on a glossy white plate, accompanied by a creamy light yellow sauce with black pepper specks in front of them. Green sprigs of fresh herbs are laid on the plate beside the slices. Behind the plate, there is a small white cup and a blurred dark cutting board with yellow cheese pieces. The whole scene is set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Mini Beef Wellingtons ahead of time?

Yes, you can assemble the Wellingtons and keep them refrigerated for a few hours before baking. This makes them perfect for entertaining. Just be sure to bake them straight from the fridge.

How do I achieve a medium-rare doneness?

The key is searing the beef briefly before wrapping and baking, and monitoring the internal temperature. Aim for 130°F (54°C) when baking to get medium-rare. A meat thermometer helps ensure perfect results.