Mini Beef Wellingtons are how I like to class up a cocktail party, especially during the holiday season! These savory two-bite treats are decadent, flavorful and wayyyy too addictive. They will be a HIT at your next party (or the best dinner to hoard to yourself… don’t worry, I won’t judge ya).

Disclosure: This post is sponsored by Sprouts! While I was compensated, as always, all opinions and the recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!

Mini Beef Wellingtons: Elevate Your Party with These Decadent Bites

The allure of Beef Wellington has always captivated me. It’s a dish synonymous with culinary excellence and special occasions, often seen gracing the tables of high-end restaurants or as the center-piece in competitive cooking shows. Recently, this magnificent creation has not only been on my mind but has even infiltrated my dreams! Whether I’m a privileged diner in a bustling kitchen or leading the charge in a chef’s coat, the image of perfectly cooked beef tenderloin encased in golden pastry has become a recurring motif in my nocturnal adventures.

Despite this recurring dream and a deep appreciation for its elegance, I had never before ventured into making Beef Wellington myself. The traditional version can seem daunting, a culinary Everest for the home cook. However, the holiday season always brings with it a desire for extraordinary, yet manageable, dishes that impress without overwhelming. This year, I decided it was time to conquer that dream, but with a practical, party-friendly twist: Mini Beef Wellingtons.

Why Mini Beef Wellingtons Are a Party Must-Have

Transforming the grand Beef Wellington into bite-sized appetizers makes it accessible and perfect for any gathering. Gone is the pressure of carving a perfect roast; instead, you get individual, two-bite treats that guests can easily pick up and enjoy. These mini versions retain all the sophisticated flavor of their larger counterpart but offer unparalleled convenience, making them ideal for holiday cocktail parties, elegant dinner beginnings, or even a cozy night in where you just want to treat yourself.

The beauty of a mini appetizer lies in its versatility. Whether you’re hosting a casual get-together or an upscale soiree, these decadent bites fit right in. They provide a touch of gourmet elegance that elevates any spread, making your guests feel truly special. Plus, they’re incredibly satisfying without being too heavy, leaving room for other festive delights.

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Sourcing Quality Ingredients with Sprouts

As the holiday season gears up, my kitchen activity reaches an all-time high. From elaborate baking projects to festive main courses and an array of party appetizers, it feels like I spend half my life at the grocery store. This is precisely why I am so incredibly grateful for Sprouts during this busy time of year.

Sprouts has become my trusted go-to for everything I need, offering not just a wide selection but also fantastic value, especially with their own brand products. It constantly impresses me how much care Sprouts puts into curating its offerings. For these Mini Beef Wellingtons, the quality of ingredients is paramount, and Sprouts never disappoints.

Their selection of premium beef, particularly the tenderloin or filet, is exceptional – perfectly marbled and ready to be transformed into the star of this dish. And let’s not forget their spicy brown mustard, which adds a crucial, tangy kick that truly elevates the overall flavor profile. Knowing I can rely on Sprouts for top-tier ingredients at prices that allow me to save a little extra for holiday cheer makes the whole cooking process much more enjoyable and stress-free. It’s truly a win-win situation!

The Anatomy of a Perfect Mini Beef Wellington

What makes these Mini Beef Wellingtons so irresistible? It’s a symphony of textures and flavors, meticulously layered to create a culinary masterpiece in miniature. Each component plays a vital role:

**The Beef Tenderloin:** We start with high-quality beef tenderloin, cut into generous, two-bite cubes. A quick, high-heat sear locks in the juices and creates a beautiful crust, ensuring the meat remains tender and flavorful once baked inside the pastry.
**Spicy Brown Mustard:** Before wrapping, each beef cube is brushed with a layer of spicy brown mustard. This isn’t just for flavor; it also acts as a barrier, preventing the prosciutto from making the pastry soggy and adding a delightful tang that cuts through the richness of the beef.
**Mushroom Duxelles:** A savory paste made from finely chopped mushrooms, thyme, and oregano, cooked until all moisture is evaporated. This ‘duxelles’ layer provides an earthy depth, umami, and a critical moisture barrier between the beef and the pastry.
**Prosciutto:** Thin slices of salty, savory prosciutto are wrapped around the mustard-coated beef and mushroom duxelles. The prosciutto serves multiple purposes: it adds another layer of flavor, helps hold the duxelles in place, and acts as an additional moisture barrier, ensuring the puff pastry stays crisp.
**Puff Pastry:** The golden, flaky embrace. This buttery pastry is the iconic shell of a Beef Wellington. When baked, it puffs up beautifully, creating a light, airy contrast to the rich filling.
**Egg Wash:** A simple egg yolk and water mixture brushed over the pastry before baking gives the Wellingtons their signature golden-brown, glossy finish.

When you bite into one of these, you’re greeted with the tender, perfectly seasoned beef, the earthy savoriness of the mushroom and prosciutto, and the subtle warmth of fresh herbs, all encased in a flaky, buttery crust. It’s a harmonious blend that is utterly addictive.

Tips for Success

**Dry Duxelles is Key:** When cooking the mushrooms for your duxelles, ensure you cook out *all* the moisture. This step is crucial for preventing soggy pastry. The mixture should be a thick, almost paste-like consistency.
**Quick Sear for Beef:** Sear the beef cubes for just a minute per side on high heat. You’re aiming for a crust, not to cook the meat through, as it will continue to cook in the oven.
**Chill Time is Your Friend:** Don’t skip the chilling step! Freezing the prosciutto-wrapped beef for 15 minutes helps it firm up, making it much easier to handle and wrap in puff pastry without losing its shape.
**Work with Cold Puff Pastry:** Puff pastry is best when cold. Work quickly when cutting and wrapping to prevent it from getting too warm and sticky. If your kitchen is warm, you can pop the pastry back into the fridge for a few minutes if needed.
**Seal Tightly:** When wrapping the beef in puff pastry, make sure to pinch the seams tightly to seal. This prevents the filling from leaking out and helps maintain the Wellington’s shape.
**Scoring for Aesthetics and Steam:** Gently scoring the tops of the Wellingtons in a criss-cross pattern before baking not only adds to their visual appeal but also allows steam to escape, contributing to a flakier crust.

These Mini Beef Wellingtons are truly the right recipe to kick off any celebration, big or small! They are a showstopper, a conversation starter, and guaranteed to be a crowd-pleaser. Get ready for them to haunt your dreams too, until you make them again!

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Have a cook in your life you want to shop for? Here’s my kitchen favorites gift guide!

THIS GIVEAWAY IS NOW CLOSED.

While the original giveaway promotion has ended, the spirit of festive cooking lives on! You can still explore delightful recipes that were part of the holiday celebration. Check out these fantastic dishes that pair wonderfully with the holiday season:

Flavorful Mains – Red Wine Slow Cooker Short Rib Ragu

Festive Bakes – Gingerbread Challah Bread

Elegant Appetizers – Mini Beef Wellingtons

This Recipe’s Must Haves

Le Creuset Signature Iron Handle Skillet
Le Creuset Toughened Nonstick Saute Pan
Le Creuset of America Revolution Bi-Material Saute Spoon

For another beef appetizer, check out these spicy beef dumplings!

Mini Beef Wellingtons

Savory mini beef wellingtons are the classy two-bite treat you need to wow the crowd this holiday season! No one will be able to stop at just one…

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 15 minutes

Total Time: 50 minutes

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ingredients

1 Tbsp butter
1/2 lb white button mushrooms finely chopped
2-3 sprigs Sprouts fresh thyme
1 tsp Sprouts freshly chopped oregano
Salt and black pepper
2 lbs Sprouts beef tenderloin/filet cut into two bite cubes (approx 2 inches wide)
Crushed red pepper flakes
1 Tbsp oil
1-2 Tbsp Sprouts Spicy Brown Mustard
6 slices prosciutto cut in half lengthwise
2 sheets of puff pastry thawed
1 egg yolk
1 tsp water

instructions

In a saute pan over medium low heat, melt butter, When melted, add mushrooms, thyme, and oregano. Cook, without stirring, for 5 minutes. Stir and continue to cook until all the moisture has been cooks out. The mixture will be more of a paste at this point. Season with salt and pepper to taste. Remove from heat and cool completely.
Pat the cubes of filet dry and season generously with salt and pepper. Heat oil in a cast iron skillet over high heat. Once hot, sear all sides of the cubes, 1 minute per side. Remove from pan.
Brush the cubes with a generous amount of spicy brown mustard.
Lay out a piece of plastic wrap and place a few pieces of prosciutto with space in between them. Spread each piece with 1-2 tsp of the mushroom paste. Place a filet cube at the long end of each piece of prosciutto.
Wrap the prosciutto around each piece of meat and wrap well in plastic. Repeat with remaining cubes and prosciutto. Chill in the freezer for 15 minutes.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together egg yolk and water. Set aside.
Cut puff pastry into strips that are the width of the filet cubes. Remove the steak from the plastic wrap and place on a piece of puff pastry. Bring the pastry together around the beef cube, pinching to seal well. Use another piece of pastry the other direction and wrap around the beef to cover. Pinch together to seal.
Place wellingtons seam side down on the lined baking sheet. Brush each with egg yolk wash.
Gently score the tops of the wellingtons into a criss-cross pattern.
Bake for 20 minutes, until the pastry is golden and puffy and cooked through. Let rest 10 minutes. Serve warm.