Why These Ingredients Work
Beef tenderloin cooks quickly and stays tender inside the pastry. The mushroom duxelles gives a savory umami kick, while the prosciutto keeps the pastry from getting soggy. Dijon mustard adds a subtle zing and puff pastry gives that golden, flaky crust.
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Sear the beef: Season cubes with salt and pepper. Sear on high heat for 1 minute per side. Cool slightly.
- Make the duxelles: In a skillet, melt butter. Add mushrooms, thyme, and a pinch of salt. Sauté until all moisture is gone and mixture becomes paste-like. Let cool.
- Assemble: Spread a little mustard on each beef cube. Lay out a slice of prosciutto, top with mushroom mix, place beef on top, and wrap.
- Wrap in pastry: Cut puff pastry into squares. Wrap each beef/prosciutto bundle and seal. Place seam-side down on sheet.
- Brush with egg wash and score top lightly with a knife (optional).
- Bake for 15–20 minutes until pastry is golden. Rest 2–3 minutes before serving.
Tips for Success
- Dry out the mushroom mix completely to avoid soggy bottoms
- Chill wrapped beef before pastry step for best shape
- Use a meat thermometer for perfect doneness (130°F for medium-rare)
- Rest after baking so juices redistribute
Variations
Flavor Twists
- Add blue cheese or fig jam under beef
- Swap prosciutto with bacon
- Try different herbs (like rosemary or sage)
Dietary Adaptations
- Gluten-free: use GF puff pastry
- Vegetarian: sub with roasted portobello
- Lighter: use lean sirloin or chicken instead of tenderloin
Ingredient Substitutions
- Beef → sirloin or filet tips
- Puff pastry → layered phyllo (use several sheets)
- Prosciutto → thin ham or turkey slices
- Dijon → grainy mustard or horseradish sauce
Storage & Reheating
- Store in airtight container for up to 2 days
- Reheat at 350°F for 8–10 minutes (best in oven)
- Freeze before baking for up to 1 month; bake from frozen, adding a few minutes
What to Serve With These Appetizers
- Horseradish sauce or creamy mustard dip
- Arugula salad with balsamic vinaigrette
- A glass of Pinot Noir or Cabernet
- Great on a party platter with other finger foods
Nutrition Facts (Approx. per serving)
- Calories: 230 kcal
- Fat: 14g
- Carbs: 14g
- Protein: 9g
FAQs
Can I prep these ahead?
Yes! Assemble and refrigerate unbaked. Bake just before serving.
Can I freeze them?
Yes. Freeze unbaked. Bake directly from frozen and add 5 minutes to bake time.
Why is my pastry soggy?
Ensure mushroom mix is dry and beef is rested before wrapping.
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Conclusion
Elegant, flavorful, and surprisingly easy, Mini Beef Wellingtons are guaranteed to impress. Whether you’re hosting a holiday party or making a special dinner, these little bites deliver big flavor. Make them once, and you’ll be hooked!
