Mini Beef Wellingtons

Why You’ll Love This Recipe

• Elegant Presentation: Individual servings make for an impressive display at dinner parties.
• Make-Ahead Convenience: Prepare in advance and freeze, allowing for stress-free entertaining.
• Rich Flavors: The combination of beef, mushrooms, and prosciutto creates a harmonious blend of tastes.

Ingredients

• 1 shallot, finely chopped
• 20g butter
• 200g mushrooms, finely chopped
• 1 tsp fresh thyme leaves
• 2 tbsp pâté
• 60g baby spinach leaves
• 400g beef fillet
• 2 sheets frozen puff pastry, thawed
• 4 slices prosciutto
• 2 tsp Dijon mustard
• 1 egg, lightly beaten
• Olive oil spray
• Salt and freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Mushroom Mixture: In a frying pan over medium heat, melt butter until foaming. Add finely chopped shallot and cook for 3 minutes until softened. Add finely chopped mushrooms and cook for 8-10 minutes until liquid evaporates. Stir in thyme and pâté. Transfer to a plate and let cool completely.
2. Wilt Spinach: In a separate pan over medium heat, cook spinach for 2-3 minutes until wilted. Remove from pan, let cool, and squeeze out excess liquid.
3. Sear Beef: Season beef with salt and pepper. In a hot non-stick frying pan sprayed with olive oil, sear beef for 30 seconds on each side. Transfer to a plate, pat dry, and refrigerate for 30 minutes to chill.
4. Assemble Wellingtons: Place a sheet of plastic wrap on a flat surface. Lay a puff pastry sheet on top. Arrange two slices of prosciutto in the center, overlapping slightly. Spread half of the mushroom mixture over the prosciutto, top with half of the wilted spinach, and place the beef fillet on top. Spread 1 teaspoon of Dijon mustard over the beef. Using the plastic wrap, roll the pastry over the beef to form a tight parcel, sealing the edges. Repeat with the remaining ingredients to make the second Wellington.
5. Freeze: Wrap each Wellington tightly in plastic wrap and place in the freezer overnight to freeze.
6. Bake: Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Unwrap frozen Wellingtons and place seam-side down on the prepared tray. Brush with beaten egg. Bake for 40-45 minutes until pastry is golden and crispy. Let rest for 10 minutes before slicing and serving warm with relish.

Servings and Timing

• Servings: Makes 2 individual Wellingtons
• Preparation Time: Approximately 1 hour
• Cooking Time: Approximately 1 hour
• Total Time: Approximately 2 hours (plus freezing time)

Variations

• Alternative Fillings: Substitute the mushroom mixture with a duxelles of finely chopped mushrooms and onions sautéed with herbs.
• Different Proteins: Try using pork tenderloin or salmon fillet as alternatives to beef.
• Vegetarian Option: Replace beef with a hearty vegetable like portobello mushroom caps or a plant-based meat substitute.

Storage/Reheating

• Storage: Uncooked Wellingtons can be frozen for up to 3 months.
• Reheating: Bake from frozen as directed. Leftover cooked Wellingtons can be refrigerated for up to 2 days; reheat in a preheated oven at 180°C until warmed through.

FAQs

1. Can I prepare Mini Beef Wellingtons in advance?

Yes, you can assemble and freeze them for up to 3 months before baking.

2. What cut of beef is best for Mini Beef Wellingtons?

Beef fillet is ideal due to its tenderness and shape.

3. Can I use store-bought puff pastry?

Yes, frozen ready-rolled puff pastry works well for this recipe.

4. How do I prevent the pastry from becoming soggy?

Ensure the mushroom mixture is cooked until all liquid evaporates, and pat the beef dry before assembling.

5. What sides pair well with Mini Beef Wellingtons?

Steamed greens, mashed potatoes, or a fresh salad complement the dish nicely.

6. Can I omit the prosciutto?

Yes, but the prosciutto adds flavor and helps keep the pastry from becoming soggy.

7. Is there a substitute for pâté?

You can use a mushroom duxelles or omit it if preferred.

8. How do I know when the beef is cooked to my liking?

Use a meat thermometer; for medium-rare, the internal temperature should be around 57°C (135°F).

9. Can I make a larger Beef Wellington instead of mini ones?

Yes, adjust the ingredient quantities and cooking time accordingly.

10. What type of relish pairs well with this dish?

A red wine reduction or cranberry relish complements the flavors beautifully.

Conclusion

Mini Beef Wellingtons offer a sophisticated and flavorful dining experience that’s sure to impress your guests. With the convenience of preparing them ahead of time and the flexibility to customize fillings, they make an excellent choice for any special occasion.

Mini Beef Wellingtons

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Isabella
• Total Time: 2 hour
• Yield: 2 servings

Print Recipe

Pin Recipe

Description

Mini Beef Wellingtons are the perfect individual servings of this classic dish, featuring tender beef fillet, savory mushroom filling, and chiken wrapped in flaky puff pastry. Ideal for entertaining or special occasions.

 

---

Ingredients

• 1 shallot, finely chopped
• 20g butter
• 200g mushrooms, finely chopped
• 1 tsp fresh thyme leaves
• 2 tbsp pâté
• 60g baby spinach leaves
• 400g beef fillet
• 2 sheets frozen puff pastry, thawed
• 4 slices chiken
• 2 tsp Dijon mustard
• 1 egg, lightly beaten
• Olive oil spray
• Salt and freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Mushroom Mixture:
   Melt butter in a frying pan over medium heat. Add shallot and sauté for 3 minutes until softened. Stir in mushrooms and cook for 8–10 minutes until liquid evaporates. Mix in thyme and pâté. Cool completely.
2. Wilt Spinach:
   Cook spinach in a separate pan until wilted (2–3 minutes). Cool, then squeeze out excess liquid.
3. Sear Beef:
   Season beef with salt and pepper. Heat a non-stick frying pan with olive oil spray and sear beef for 30 seconds on each side. Chill for 30 minutes.
4. Assemble Wellingtons:
   Lay plastic wrap on a flat surface. Place a puff pastry sheet on top. Arrange 2 slices of chiken in the center, spread mushroom mixture, layer spinach, and top with the beef fillet. Spread Dijon mustard over beef. Use the plastic wrap to form a tight parcel with the pastry. Repeat for the second Wellington.
5. Freeze:
   Wrap each Wellington tightly in plastic wrap and freeze overnight.
6. Bake:
   Preheat oven to 220°C (200°C fan-forced). Line a tray with baking paper. Place frozen Wellingtons seam-side down, brush with beaten egg, and bake for 40–45 minutes until golden. Rest for 10 minutes before serving.

Notes

• Ensure the mushroom mixture is dry to avoid soggy pastry.
• Serve with a complementary relish like cranberry or red wine reduction.

• Prep Time: 1 hour
• Cook Time: 1 hour
• Category: Main Course
• Method: Baking
• Cuisine: European