Mini Beef Wellingtons

Posted November 10, 2015 by Stephanie
mini beef wellington recipe - www.iamafoodblog.com

mini beef wellington recipe - www.iamafoodblog.com

Do you ever find yourself obsessed with TV shows? It happens to me a lot, especially if I have the self-restraint to wait until a show is completed so I can binge watch. There’s something so satisfying about clicking next episode over and over again until you’ve reached the conclusion.

mini beef wellington recipe - www.iamafoodblog.com mini beef wellington recipe - www.iamafoodblog.com

Downton Abbey is something that I’ve been holding out on because it’s just about to reach it’s sixth and final season. I so desperately wanted to wait, but I gave in to temptation and now I’m cursing myself because I absolutely need to see season six immediately. I love so many things about Downton, but what I find particularly fascinating – aside from the hair, clothes, and intrigue – is the food. I’ve always had a soft spot for English food.

mini beef wellington recipe - www.iamafoodblog.com mini beef wellington recipe - www.iamafoodblog.com

Things like Cornish pasties, fish and chips, shepherd’s pie, bangers and mash, and Yorkshire puddings are some of my favorite comfort foods. Not to mention the gloriousness that is a perfectly warm scone with clotted cream, jam, and a perfect cup of tea. It’s enough to make me swoon. So, imagine just how over the moon I am to have a chance to be going to London to see a couple of Downton Abbey locations. I’m so (so so) excited to be going to Highclere Castle (the real Downton) to have tea! I feel so fancy.

mini beef wellington recipe - www.iamafoodblog.com

Speaking of fancy, the next time you want to impress someone with your British culinary wizardry, make these mini beef wellingtons. They’re a golden burnished brown on the outside, but on the inside they’re a perfectly medium-rare pink. The tender, juicy beef is a nice foil against the flakiness of the pastry. There’s also secret added layers of deliciousness: thinly sliced parma ham, thyme butter roasted mushrooms, and a generous amount of Grey Poupon for a bit of a kick. I served these with a bit of garlicky mashed potatoes, but they’re perfect on their own as well.

mini beef wellington recipe - www.iamafoodblog.com

These seem a little finicky, but the truth is, they’re time consuming more than finicky. Take a couple of hours, relax and give these little guys a go. Maybe even for the Downton premier of season six?

mini beef wellington recipe - www.iamafoodblog.com

Mini Beef Wellingtons
makes 6 individual portions

  • 1 tablespoon butter
  • 1 lb mushrooms, finely chopped
  • 2-3 sprigs fresh thyme
  • salt and freshly ground pepper
  • 1 lb beef tenderloin/filet, cut into cubes
  • salt and freshly ground pepper
  • 1 tablespoon oil
  • 1-2 tablespoons Grey Poupon Dijon Mustard, or to taste
  • 6 slices parma ham
  • 2 sheets of puff pastry, thawed
  • 1 egg yolk, lightly beaten with 1 teaspoon water

Melt the butter over medium low heat. When melted, add the mushrooms and thyme and cook, without stirring, 5 minutes. Stir and continue to cook until all moisture has cooked out and mushrooms resemble a smooth paste. Taste and season with salt and pepper, remove from the heat and let cool to room temperature.

While the mushrooms are cooking, pat the filet cubes dry and season withe salt and pepper. Heat oil in a cast iron pan over very high heat and sear all sides of the filet, 1 minute per side. Remove from the pan and let rest.

Use a pastry brush and brush on a generous amount of dijon on to all sides of the filets.

On a piece of plastic wrap, lay out a slice of prosciutto and spread a thin layer of mushrooms on. Place the filet cube in the centre and wrap the prosciutto around it. Wrap well with the plastic, making sure it is tight and held together. Chill in the freezer for 10-15 minutes.

Preheat the oven to 400°F.

Cut the puff pastry into strips the width of the filet packages. Unwrap the filet and place on a strip of puff pastry and bring together. Use another piece of puff pastry, placed the opposite way and bring together to encase the beef. Use a bit of water to stick pastry together.

Place wellingtons seam side down on a parchment paper lined baking sheet. Brush with the egg yolk wash. Using the back of a knife, lightly score in a leaf pattern and sprinkle with a bit of coarse salt.

Bake the wellingtons for 10 minutes, then rotate the pan and turn up the heat to 450°. Bake for another 10 minutes or until golden and puffy. Let rest and enjoy!

mini beef wellington recipe - www.iamafoodblog.com

mini beef wellington recipe - www.iamafoodblog.com
mini beef wellington recipe - www.iamafoodblog.com
This post was sponsored by Grey Poupon. Thanks for supporting I am a Food Blog!


  1. Synnøve says:

    Omg! you’re going to Downton! Season six is awesome by the way. (I have to gloat when for once a good TV show is aired in Europe first! when I was little I had to wait six months to a year before my favorite shows from the US reached Norway -.-)

  2. Could eat an artery cloggingly-high number of these! They look deeeeeleeeshus.

  3. Have you ever watched The Great British Baking Show? I immediately thought of it when I saw this!

  4. Another Downton Abbey fan. I so envy you your trip to see Highclere Castle, and to have tea, no less. And these mini beef wellingtons are genius.

  5. Sammie says:

    These are the perfect answer to my dilemma. I wanted to make Beef Wellington for my hubby’s birthday. Now he would love your gorgeous medium rare specimens, however I very much doubt our daughters would eat beef that pink (our son the youngest, would devour yours, he is most definitely a carnivore!). Now I can make individual ones and cater for individual tastes. Perfect! I love the addition of Parma ham and mustard, absolutely delicious. Very glad I found your blog. Sammie

  6. Elyse says:

    They look divine! I always do a mini version of Yorkshire pudding with mustard and roast beef as an appetizer at Christmas but never thought to do a mini Wellington. Thank you for the idea.

  7. valerie agustin says:

    Hmmm do you think I can prep the Wellingtons to just before brushing the pastry with egg wash and then freeze it until I need it?

    1. Stephanie Le says:

      Yes! For sure!

  8. Kari says:

    These look so adorable and delicious!

  9. Alana says:

    YAYYYYYYY!!! These are the cutest little wellingtons ever. I am so excited for you to go to Downton!! Millions of pictures, please!!

  10. Chrissy says:

    I’m such an Anglophile, but haven’t yet watched DA either! All of my friends are in disbelief, but I also decided to wait it out. Thanks for the encouragement to do so! Lovely Wellingtons, btw.

  11. These mini wellies make me so weirdly happy. They’re adorable! It must be so much easier to get the cooking time just right when you have six little ones rather than one big one. Also now I’m craving aaaaall of the British comfort food <3

  12. These turned out amazing! The curse of Beef Wellingtons is how overcooked they tend to be.

    And that’s how I felt about going to Croatia after being obsessed with Game of Thrones! Like eek this is where they threw crap at Joffrey and this is where Cersei did the SHAME(x3) walk and if you add some CGI cupolas this is the aerial view of the Red Keep! SO exciting. They did Game of Thrones tours in Dubrovnik too but I think I am my own Game of Throne tour…

  13. Gavin says:

    Omg!!!! Can I say How much I love your food Blog… Absolutely fabulous!!!

  14. These are sooo cute! I have an obsession with puff pastry, especially for the savory dishes. This would be a great dish to make for company one day. Its going on my list. :)

  15. Teri says:

    This looks amazing – why didn’t anyone ever think of this before?
    And, you’re going to be the UK so let me know if you need a London eating buddy!

  16. Romany says:

    These look delicious, I absolutely love beef wellington but had completely forgotten about it until I came across your post, I will definitely be giving these a go over the Christmas period.

  17. janice says:

    Please take TONS of pictures when you go to Highclere so that we can live vicariously through you. The mini wellingtons look so good, I have never wanted to eat my computer screen so much as now!

  18. you RASCAL!! i am so excited you got to visit Downton Abbey!! And these little mini beefy cuties are killing me with craving-mad cuteness. XO

  19. Judy E says:

    Would love to make these ahead to make holiday entertaining easier. You said that they can be frozen. Should they be defrosted before baking? If baking from frozen, how long to bake?

    1. Stephanie Le says:

      just bake from frozen without defrosting – i would add an extra 5-10 minutes on the baking time, just make sure to keep an eye on it. also, if you bake for longer, the center of the beef may not be medium rare, so you have to watch for that as well. hope that helps!

  20. donner says:

    These are soooo good! Thanks for sharing!

  21. sheena says:

    Steph, which is better to go with, seeded djon mustard or not? i bought both and i love how each of them taste texturedly! but dunno which would go better with the wellingtons and when to use the seeded djon mustard for.

    1. Stephanie Le says:

      i would go with no seeds. i like to use seeded dijon in dressings and dips! oh and sandwiches too :) hope that helps!

  22. sheena says:

    it does! thanks so much (0 v 0)

  23. Martyn says:

    OMG, these mini beef wellingtons look incredible!!!

    I love beef wellingtons but not tried mini ones before, I might have to give these a go :)

  24. Chava Mazal says:

    What a fun idea! I’ve actually never had beef wellington before, but this looks worth the effort.

  25. Pam Avoledo says:

    Wow! It’s looks so good! I love the mashed potatoes on top. It’s like a mini dinner on a spoon. Such a wonderful idea!

  26. Lisa says:

    I made these last night as a test run for Christmas! They came out great- my mushrooms never made a paste so yours look to have a lot more mushrooms per package!

    And I wrapped them once by stretching the piece of pastry. Still worked!

    Thank you!

  27. Edwin R. Palin says:

    Made these 2 weeks ago and they were well received. Your recipe and comments were well done. Last night I made them again, but used 90% lean ground beef patties instead. They were wonderful and will become a standard in my repertory. Thank you, Stephanie

  28. Ray H says:

    I saw these in Diners, Drive-ins and Dives. I knew I had to get the recipe. Opened up Pinterest and there you were!

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