Mini Beef Wellingtons: A Festive and Elegant Holiday Delight
Elevate your holiday gatherings with these irresistible Mini Beef Wellingtons! These bite-sized treasures combine tender beef tenderloin, a savory mushroom duxelles, and flaky pastry, all wrapped up in a stunning presentation that’s sure to impress your guests. Perfect for Christmas dinners, New Year’s celebrations, or any special occasion, these little masterpieces are surprisingly simple to prepare despite their gourmet appeal. Whether you’re hosting a lavish party or treating your family to a fancy meal, these Mini Beef Wellingtons with a luscious Gorgonzola cream sauce will steal the show. Let’s walk through the process to create this holiday favorite step by step!
Ingredients (Makes 12 Mini Wellingtons)
- For the Beef:
- 6-8 ounces beef tenderloin fillet (high-quality for the best results)
- 1 tablespoon olive oil (for searing)
- Salt and freshly ground black pepper (to taste)
- For the Mushroom Duxelles:
- 3 tablespoons unsalted butter
- 2 shallots, finely minced
- 8 ounces crimini mushrooms (or button mushrooms), finely chopped
- 1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
- ½ tablespoon fresh parsley, finely chopped
- ¼ cup Cabernet Sauvignon or dry Sherry (for deglazing)
- Salt and pepper (to taste)
- For Assembly:
- 1 sheet puff pastry (thawed if frozen, or use phyllo dough for a lighter texture)
- 2 slices prosciutto, thinly sliced
- 1 tablespoon Dijon mustard
- For the Gorgonzola Cream Sauce:
- 2 tablespoons Gorgonzola cheese, crumbled
- 2 tablespoons heavy cream
- 1 tablespoon water
- For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Craft the Flavorful Mushroom Duxelles:
Begin by preparing the mushroom duxelles, the aromatic base that gives these Wellingtons their rich flavor. Place the crimini mushrooms in a food processor and pulse until finely chopped (a texture similar to coarse breadcrumbs works best). In a large skillet, melt 3 tablespoons of butter over medium heat. Add the minced shallots and cook for 2-3 minutes until they soften and turn translucent. Stir in the chopped mushrooms and fresh thyme, cooking for 8-10 minutes until the mushrooms release their moisture and it fully evaporates. Pour in the Cabernet Sauvignon or Sherry to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the liquid is completely absorbed, about 3-4 minutes. Finish by stirring in the parsley, then season with salt and pepper to taste. Transfer the mixture to a bowl and let it cool completely—this step is key to prevent the pastry from becoming soggy later. - Sear the Beef Tenderloin:
Heat 1 tablespoon of olive oil in the same skillet over high heat until it shimmers. Pat the beef tenderloin dry with paper towels (this helps achieve a good sear) and season generously with salt and pepper. Sear the fillet for 1-2 minutes on each side until a golden-brown crust forms, but keep it rare inside as it will cook further in the oven. Remove the beef from the skillet and let it rest for 5 minutes. Once cooled slightly, slice the fillet into 12 equal pieces, each about ½-inch thick. Set aside. - Assemble the Mini Wellingtons:
Preheat your oven to 375°F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry sheet to smooth any creases, then cut it into 12 equal squares (about 3×3 inches each). Lay a small piece of prosciutto on each square, followed by a generous teaspoon of the cooled mushroom duxelles. Place a slice of seared beef on top and lightly brush the beef with Dijon mustard for a tangy kick. Carefully fold the pastry over the filling, encasing the beef completely. Pinch the edges to seal tightly, trimming any excess pastry if needed. Place each assembled Wellington seam-side down on the prepared baking sheet. - Bake to Golden Perfection:
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the top and sides of each Wellington with the egg wash for a shiny, golden finish. Use a sharp knife to make 2-3 small slits on the top of each pastry to allow steam to escape during baking. For best results, chill the assembled Wellingtons in the refrigerator for 10 minutes—this helps the pastry hold its shape. Bake in the preheated oven for 12-15 minutes, or until the pastry is puffed and golden brown. The beef should reach an internal temperature of 130°F for medium-rare (adjust cooking time if you prefer it more done). - Prepare the Decadent Gorgonzola Cream Sauce:
While the Wellingtons bake, make the creamy sauce to elevate this dish. In a small saucepan over low heat, combine the crumbled Gorgonzola cheese, heavy cream, and water. Stir continuously until the cheese melts and the mixture forms a smooth, velvety sauce, about 3-5 minutes. If the sauce is too thick, add a tiny bit more water to reach your desired consistency. Keep warm until ready to serve. - Serve and Savor:
Once baked, remove the Mini Beef Wellingtons from the oven and let them rest for 2-3 minutes. Transfer to a serving platter and spoon a small dollop of the Gorgonzola cream sauce over each one. Garnish with fresh thyme sprigs for a touch of elegance and color. Serve immediately while warm and flaky, alongside roasted vegetables, mashed potatoes, or a crisp green salad for a complete holiday feast. These bite-sized delights are perfect for passing around at a party or enjoying as a main course!
Expert Tips for Success
- Pastry Choice: Puff pastry offers a buttery, flaky texture, while phyllo dough provides a lighter, crisp alternative. Choose based on your preference, but ensure it’s well-sealed to prevent leaks.
- Make Ahead: Assemble the Wellingtons up to a day in advance, cover tightly, and refrigerate. Add the egg wash just before baking for the best results.
- Wine Pairing: The Cabernet Sauvignon in the duxelles pairs beautifully with a glass of the same wine—perfect for toasting the holidays!
- Freezing Option: Freeze unbaked Wellingtons on a tray, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 5-7 minutes to the cooking time.
- Cheese Variation: Swap Gorgonzola for blue cheese or even a mild Brie if you prefer a different flavor profile.
Why This Recipe Shines
These Mini Beef Wellingtons are the epitome of holiday indulgence, blending the luxurious taste of beef tenderloin with the earthy richness of mushrooms and the creamy tang of Gorgonzola. Their elegant appearance makes them a standout appetizer or main dish, while their manageable size ensures everyone gets a taste. Whether you’re hosting a festive gathering or treating yourself to a special meal, this recipe brings sophistication to your table with minimal fuss. Share your holiday cooking adventures with us in the comments—what’s your favorite way to serve these delightful bites?
Enjoy the magic of these Mini Beef Wellingtons, and let them be the star of your next celebration!
