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Mini Beef Wellingtons

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings: 24 servings
Course: Appetizer
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 2 pounds beef tenderloin, cut into 24 1-inch cubes
  • kosher salt and black pepper
  • 10 ounces cremini mushrooms, stemmed and finely chopped
  • 1 shallot, finely chopped
  • 2 sheets puff pastry, thawed

Method
 

  1. Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Pat the beef dry with a paper towel and season all sides with salt and pepper.
  4. Quickly sear the beef on 2 sides until deep golden brown, about 2 minutes per side, be careful not to overcook.
  5. Transfer to a plate to cool.
  6. Add mushrooms to the pan and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
  7. Using a rolling pin, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up.
  8. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
  9. Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

© 2026 Pamela Zippi