There’s something magical about the holidays: the twinkling lights, the sound of carols in the air, and of course, the smell of something extra special baking in the oven. Whether you’re hosting a grand dinner party or planning a cozy night in with family, Mini Beef Wellingtons are the perfect way to elevate your holiday menu. These elegant, bite-sized delights bring gourmet flair to your table—without the stress of making a full roast or complicated entrée.

I first came across this idea during a snowy Christmas Eve at my grandmother’s house. She had always been the queen of holiday entertaining—never short on flair, flavor, or festive spirit. Her full-sized beef Wellington was legendary, but as our holiday parties grew larger, she needed something more shareable. Enter: the mini version. These petite parcels of perfection have now become a cherished tradition in our family, and I’m thrilled to share the recipe with you.

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🥩 What Are Mini Beef Wellingtons?

Mini Beef Wellingtons are a sophisticated twist on the classic British dish, featuring tender beef fillet, savory mushroom duxelles, and buttery puff pastry. Each bite delivers a symphony of textures: crispy golden layers of pastry, the rich umami of mushrooms and prosciutto, and perfectly seared beef tenderloin. And to top it all off? A velvety Gorgonzola cream sauce that ties it all together.

These mini Wellingtons are the ideal appetizer for:

• Holiday parties
• New Year’s Eve gatherings
• Romantic dinners
• Cocktail hours
• Upscale potlucks

They’re small enough to eat in two bites, but leave a big impression on guests.

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🛒 Ingredients You’ll Need

Here’s a quick checklist of everything you’ll need to make these unforgettable Mini Beef Wellingtons:

• 6–8 oz beef tenderloin fillet
• 3 tbsp butter
• 2 shallots, minced
• 8 oz crimini or button mushrooms
• 1 tsp fresh thyme (plus extra for garnish)
• ½ tbsp fresh parsley, minced
• ¼ cup Cabernet Sauvignon or Sherry wine
• 1 pastry dough sheet (puff pastry or phyllo)
• 2 slices prosciutto
• 1 tbsp Dijon mustard
• 2 tbsp Gorgonzola cheese, crumbled
• 2 tbsp heavy cream
• 1 tbsp water
• 1 egg (for egg wash)
• Salt & freshly ground black pepper

Pro Tip: For best results, use high-quality beef and fresh herbs. Your guests will taste the difference.

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🍄 Step-by-Step Instructions

1. Prepare the Mushroom Duxelles

This savory mushroom spread is a staple in any Wellington. It adds depth of flavor and helps keep the pastry from getting soggy.

Instructions:

• Pulse the mushrooms in a food processor until finely chopped.
• In a skillet, melt 3 tbsp butter over medium heat.
• Add the minced shallots and cook until softened, about 2–3 minutes.
• Stir in the chopped mushrooms and 1 tsp fresh thyme.
• Cook until all liquid has evaporated—this may take 10–12 minutes.
• Deglaze with ¼ cup wine, simmer until dry again.
• Stir in ½ tbsp parsley, season with salt and pepper, then remove from heat.
• Let the duxelles cool completely.

🔥 Chef’s Tip: Make the duxelles a day ahead and refrigerate—it intensifies the flavors!

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2. Sear the Beef

Perfect searing ensures each piece of beef stays juicy on the inside while delivering that beautiful crust on the outside.

Instructions:

• Heat a skillet with a small amount of oil over high heat.
• Sear the beef fillet on all sides until browned (about 1–2 minutes per side).
• Let it rest for a few minutes, then slice into 12 even pieces.
• Season with salt and pepper to taste.

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3. Assemble the Wellingtons

Time to layer up the flavors and wrap everything into golden pastry parcels.

Instructions:

• Roll out the pastry dough and cut it into 12 equal squares.
• On each square, layer:
  • A small piece of prosciutto
  • A spoonful of cooled mushroom duxelles
  • A slice of seared beef
• Brush the top of each beef piece with a touch of Dijon mustard.
• Fold the pastry up and over the beef, sealing the edges well. You can use a dab of water to help seal.

Place seam-side down on a baking sheet lined with parchment paper.

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4. Egg Wash & Bake

The final step before baking is brushing each mini Wellington with an egg wash to get that irresistible golden sheen.

Instructions:

• Beat 1 egg with 1 tbsp water.
• Brush the tops of each pastry-wrapped Wellington.
• Make a small slit or two on the top to allow steam to escape.
• Chill in the fridge for 10 minutes while the oven preheats to 375°F (190°C).
• Bake for 12–15 minutes or until golden brown.

🍽️ Pro Serving Tip: Let them rest for a couple of minutes before serving to lock in juices.

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5. Make the Gorgonzola Cream Sauce

This rich, creamy sauce is a decadent finishing touch.

Instructions:

• In a small saucepan over low heat, combine:
  • 2 tbsp Gorgonzola cheese
  • 2 tbsp heavy cream
  • 1 tbsp water
• Stir until smooth and creamy. Don’t let it boil!

Drizzle over the warm Wellingtons or serve on the side for dipping.

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🌿 Garnish & Serve in Style

Place each Mini Beef Wellington on a festive platter or a wooden board. Garnish with fresh thyme sprigs and perhaps a scattering of pomegranate seeds or edible flowers for a stunning presentation.

These pair beautifully with:

• Champagne or sparkling wine
• A bold red like Cabernet Sauvignon
• Cranberry chutney or balsamic glaze on the side

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💡 Variations & Substitutions

Want to mix things up or tailor the recipe to your guests’ preferences? Here are some fun variations:

• Vegetarian Option: Use roasted portobello slices or a lentil-walnut mixture in place of beef.
• Cheese Swap: Blue cheese lovers can use Roquefort; prefer something milder? Try Brie or goat cheese.
• Puff Pastry Alternatives: Use phyllo dough for a lighter, crispier shell.
• Add Spinach: Layer sautéed spinach between the duxelles and beef for extra color and flavor.

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❄️ Make-Ahead Tips

Busy during the holidays? You can prep these ahead to reduce stress:

• Make the duxelles up to 3 days in advance.
• Assemble the Wellingtons and freeze them unbaked. Just pop them into the oven directly from the freezer—add 3–5 minutes to baking time.
• Gorgonzola cream sauce can be made a day ahead and gently reheated.