Tuesday, December 29, 2015

Mini Beef Wellingtons

This fabulous Mini Beef Wellington appetizer recipe will have your friends raving, and make them think you slaved away in the kitchen, when you really didn’t. Don’t worry, it will be our little secret!

This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

OhhhEmmmmmGeeeeee are you still stressing over the holidays? 

When we hit that Christmas to New Year's Day stretch, I think I begin to have an out of body experience, I swear it!

Maybe it is just me, but I seem to be doing so much, and moving so fast, I have images of those cartoon characters that have a blur of what seems like 8 arms flying all over the place.

Don’t get me wrong, I love the holidays, and couldn’t imagine them without gathering my family and friends around me, but I tend to overdo it sometimes, which can leave me in the corner babbling about spending the Holidays on a deserted island next year!

However, no matter how stressful the holidays end up being, by next Halloween I am chomping at the bit, full of ideas for the upcoming parties and get-togethers. The stress of the previous year completely erased from my mind. It is either selective memory, or I am completely nuts 

Let’s not dwell on which one it really is though OK?

We all love beef here (it isn’t Christmas without a big roast as the centerpiece of the table), so of course the beef love continues on to New Year's Eve, with even more beef on the table!

I love to create fancy schmancy appetizers and bites for my holiday parties, but take all of the help I can get by simplifying recipes as much as possible.. I absolutely love to impress without stress! These Mini Beef Wellingtons are a great example of how to impress your guests, without pulling your hair out in the kitchen. Cuz ummm ewwwwwww, who wants hairy food right?

I don’t know about you, but whenever I think of Beef Wellingtons I have images of Gordon Ramsay screaming and throwing things. So, for some crazy reason, I decided I wanted to tackle making them.

Off I went to the interwebs to look for recipes.

Did you know that those fabulous hunks o’ beef, that Gordon gets red in the face over, requires the making of pastry dough,
mushroom duxelle (ya, I had no idea what that was either),
and perfectly seared beef tenderloin.

YIKES!! No no no my friends, we can simplify this, I know we can. Beef is so flavorful, and doesn’t require a million ingredients, plus I know I sure don’t want to spend 3+ hours creating one appetizer! These yummy little bites of beef are, tender, tasty, and done in much less time! They can even be made the day before and baked off right before your guests arrive.

Enjoy your party,

have a glass of wine (or two),

and relax, your guests will never know that you didn’t slave for hours making these Mini Beef Wellingtons.

Oh, if your friends are beef lovers like mine, make twice as many than you think you need because they will disappear in the blink of an eye!

Mini Beef Wellingtons

Bobbi's Kozy Kitchen
Published 12/21/2014
Mini Beef Wellingtons


  • 2 tablespoons olive oil
  • 1 pound beef tenderloin, cut into 12 cubes
  • Kosher salt
  • Fresh cracked black pepper
  • 1 large shallot, finely chopped
  • 8 ounces cremini mushrooms, finely chopped
  • 2 tablespoons Dijon mustard
  • 6 slices prosciutto, cut in half lengthwise
  • 2 sheets puff pastry, thawed
  • 1 egg, lightly beaten
  • 1 cup beef stock
  • 1 cup dry red wine
  • 2 tablespoons unsalted butter


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on two sides only until deep golden brown, about 3 to 4 minutes total, do not overcook. Transfer to a plate to cool.
  3. Add the mushrooms to the pan and cook until they begin to brown and release liquid, about 5 minutes. Add the shallots, and salt and pepper, and continue cooking until mushroom mixture dries out, is golden brown, and the shallots are soft, about 10 minutes.Remove from heat and cool.
  4. Lightly flour a work surface and slightly roll 1 sheet of puff pastry to thin it out a bit. Cut each of the three sections in half. Put a teaspoon of the mushroom mixture in the center of each piece of pastry.
  5. Coat a beef cube in Dijon mustard, then roll it up in a slice of prosciutto. Lay the beef cube at one end of the pastry and begin to roll it, tucking the ends as you go pressing the seams together. Place seem side down on the parchment lined baking sheet. Repeat with 5 more. Cut the 2nd pastry sheet and continue with the remaining beef cubes.
  6. Bake the Wellingtons until golden brown, 20 to 25 minutes. 
  7. Meanwhile, in a small sauce pot, bring the beef stock and red wine to a simmer. Reduce by 1/2. Remove from the heat and whisk in the butter 1 tablespoon at a time.
  8. Remove the Wellingtons from the oven to a serving platter and let cool at least 10 minutes before serving. Serve with the red wine sauce.
Yield: 12 Mini Wellingtons
Prep Time: 00 hrs. 30 mins.
Cook time: 00 hrs. 25 mins.
Total time: 55 mins.
Tags: appetizer, beef, holiday recipes

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This post is sponsored by The Beef Checkoff. All opinions are my own.

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This fabulous Mini Beef Wellington appetizer recipe will have your friends raving, and make them think you slaved away in the kitchen, when you really didn’t. From www.bobbiskozykitchen.com


  1. Bobbi, these sound wonderful! I have always wanted to tackle a Beef Wellington, but I've always been terrified! This looks like a delicious and simpler way to enjoy that scary dish :) Thanks for sharing!!

    1. I know, beef wellington just seems so daunting, but these little guys are super simple and soooo good!

  2. Beef Wellingtons- delicious! Happy Holidays!

  3. I love this quick and easy recipe for little beef wellingtons! I could see them being a big hit at a party.

  4. What an exquisite appetizer! It's been years since I've made a beef Wellington, but I'm going to make your bites before I tackle the original again :) Beautiful!!!

    1. I bow to you Liz :) I am still terrified to try the big version LOL

  5. I love beef wellington! I love that yours are minis

  6. These little beauties look delicious - and so impressive!

  7. Deep breaths Bobbi you got the holidays covered with these!

    1. Thanks Cindy! Sometimes I forget to do that!!

  8. These mini beef wellingtons look fantastic. I'll have to try these.

  9. I love this take on the classic. Now if I can only afford beef tenderloin....

    1. Thanks DB :) that is why I make mini versions LOL only one pound of tenderloin to buy!

  10. I've always wanted to tackle the beef wellington! These minis look and sound delectable!

  11. This looks so good! One of my Dad's favorite dishes, I'll have to make these to bring his way one of these days.

  12. This recipe looks and sounds yummy! I'm going to tackle this for my Christmas party. If you make these in advance, at what point could you freeze and how would you proceed after freezing?

    1. You could freeze before cooking, the defrost and cooking according to above directions. I think that would assure the pastry is crisp. You could freeze after cooking if wanted, then defrost and cook at about 225 until a digital thermometer registers about 125.