By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 16
117 cal · 70 min
Mini Beef Wellingtons
Recipe GLPR77e1595c050ff2
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Average rating: 4.0 (1)
Elegant individual beef Wellington bites featuring tender seared beef filet cubes wrapped in prosciutto and a rich duxelles of mushrooms, all encased in crispy puff pastry. These impressive appetizers are seared, chilled, and baked until golden for a showstopping presentation.
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Ingredients
2 tablespoons unsalted butter
1 pound button mushrooms, finely chopped
1 teaspoon fresh thyme leaves
1 tablespoon sherry vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
16 ounces beef filet, cut into 16 cubes (about 1/2 ounce each)
1 tablespoon olive oil
2 tablespoons Dijon mustard
8 thin slices prosciutto, halved crosswise
1 sheet frozen puff pastry, thawed
1 large egg yolk, lightly beaten
1 teaspoon water
Sea salt, for sprinkling
Directions
Melt the butter in a medium skillet over medium heat. Add the chopped mushrooms and fresh thyme, stirring occasionally until all liquid has evaporated from the mushrooms, about 12 to 15 minutes. Stir in the sherry vinegar and cook for 1 additional minute. Season with kosher salt and pepper. Transfer to a bowl and allow to cool completely.
Pat the beef filet cubes dry with paper towels. Heat the olive oil in a large cast-iron skillet over high heat until very hot. Working in batches if needed, sear all sides of each beef cube for about 45 seconds per side until browned on the exterior. Remove the seared beef to a plate and let cool to room temperature, then coat all sides with a thin brush of Dijon mustard.
On a large baking sheet, lay out each prosciutto half-slice and spread with a thin layer of the cooled mushroom mixture. Place one seared beef cube in the center of each prosciutto slice and wrap the prosciutto around it to enclose. Cover the baking sheet with plastic wrap and freeze for 15 minutes.
Preheat the oven to 400 degrees Fahrenheit. Line a second baking sheet with parchment paper.
Cut the thawed puff pastry into sixteen 2-inch squares. Place one prosciutto-wrapped beef cube in the center of each pastry square. Fold the corners of the pastry up and seal at the top, using a small amount of water if needed to help the pastry edges stick together.
Place all sixteen mini Wellingtons seam-side down on the parchment-lined baking sheet. Whisk the beaten egg yolk with 1 teaspoon of water to make an egg wash, then brush the pastry surface of each Wellington with this mixture. Sprinkle lightly with sea salt and bake at 400 degrees Fahrenheit until the pastry is golden brown, about 5 minutes.
Comments
Mini Beef Wellingtons demand real cooking skill and careful timing; the stated 70 minutes ignores the searing, mushroom reduction, prosciutto wrapping, and pastry work, so budget closer to two hours for a weeknight. Beef filet and puff pastry drive the cost to roughly $4–5 per serving, and while all ingredients are stocked at Harris Teeter, Food Lion, Kroger, and Walmart, the technique is fussy and requires constant attention—searing meat properly, watching mushrooms so they release liquid without burning, and ensuring the pastry browns evenly. They do not reheat well; this is a same-night dish for a special dinner rather than a family weeknight, though the 16-serving count makes it viable for a party where you can prep ahead and bake to order.
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