Holiday Mini Beef Wellingtons

Name: Holiday Mini Beef Wellingtons
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: France
Ingredients: 500 g of beef (tenderloin cut into 8 even cubes); 2 puff pastry (all-butter rolls); 20 g of butter; 1 tbsp of olive oil; 2 tbsp of Dijon mustard; salt; black pepper (ground); 300 g of button mushrooms (very finely chopped); 2 shallot (finely chopped); 1 garlic cloves (chopped); 1 egg yolks (beaten with a drop of water); 50 g of cranberries (fresh); 4 rosemary (fresh sprigs)

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These mini beef Wellingtons are perfect for the holiday season, featuring a tender center cut of beef tenderloin and a flavorful mushroom duxelles, all wrapped in crisp puff pastry. Ideal for a festive buffet or an elegant appetizer, they are best enjoyed warm, served with a mild mustard or cranberry sauce.

Total time: 45 min
Prep: 20 min
Cook: 25 min
Rest: 10 min
Difficulty: Medium
Per person: €4.80

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Camembert with Honey and Walnuts

20 minEasy

For dessert

Chocolate Truffles

15 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

490kcal

Protein32 g26%
Carbs25 g20%
Fat30 g54%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Make sure the duxelles is completely dried out in the skillet and well chilled before assembling. If the filling still contains water or heat, it will soften the puff pastry before it has even finished baking.

Freezing : Can you freeze this recipe?

Not recommended

Not recommended for the finished, cooked product (puff pastry goes soft). The mushroom duxelles can be frozen on its own.

Storage : How long does it keep?

The puff pastry loses its crispness and becomes soft. Best eaten fresh.

Making ahead : Can you make it the day before?

Yes

Assemble the Wellingtons the day before, cover them and keep them in the refrigerator between 0 and 4°C. Bake just before serving for crisp pastry. Keeps 24 hours max.

Reheating : How do you reheat it?

Oven at 160°C for 10-15 minutes to reheat without drying out. Air fryer possible at 150°C for 5-8 minutes. Microwave not recommended (softens the pastry).

Variations

Duck version: replace the beef tenderloin with thick pieces of pan-seared duck breast, fat removed.
Porcini version: replace half of the white mushrooms with rehydrated dried porcini for a woodsier note.
Pork-free, alcohol-free version: this recipe contains neither, just be sure to choose a smooth mustard and a light veal stock to serve alongside.

Mistakes to avoid

Searing the meat too long in the pan, which would give overcooked, dry beef after baking.
Wrapping the meat in the puff pastry while it's still hot, because the fat in the pastry would melt immediately.
Forgetting to seal the edges of the pastry tightly, letting the cooking juices escape during the egg wash.

Frequently asked questions

Which cut of meat should I choose for mini beef Wellingtons?

The center-cut beef tenderloin remains ideal for its exceptional tenderness and quick cooking. A well-trimmed tournedos cut into even pieces guarantees a juicy bite that stays pink under the golden pastry.

How do I get crisp puff pastry under the meat?

Always place the duxelles under and around the beef to form a protective barrier, and sear the meat over very high heat to seal in the juices without making the pastry soggy during the 15 minutes of baking.

Can I prepare the bites ahead of the meal?

You can fully assemble the raw bites up to 4 hours ahead and keep them well chilled on their baking sheet. You'll only need to brush on the egg yolk wash just before baking.

What sauce should I serve with these mini Wellingtons?

A red wine sauce reduced with shallots, a green peppercorn sauce or a light whole-grain mustard cream pair perfectly with these crisp, flavorful bites.