Mini beef Wellington pastries with golden puff pastry, drizzled with port sauce and garnished with thyme, plated on a dark slate platter.

These Mini Beef Wellington pastries are the epitome of gourmet indulgence. Combining tender beef, a flavorful mushroom duxelles, and flaky puff pastry, this dish is complemented by a rich port sauce for a truly elegant dining experience. Whether you're hosting an upscale dinner or planning a special celebration, these bite-sized Wellingtons will impress your guests.


Ingredients

Gather these ingredients to make your Mini Beef Wellington with Port Sauce:

  • 1 lb beef tenderloin, cut into 2-inch pieces
  • 2 tbsp olive oil
  • 1 cup mushroom duxelles (finely chopped mushrooms, shallots, and thyme sautéed together)
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 2 tbsp Dijon mustard
  • 1 cup port wine
  • ½ cup beef stock
  • 2 tbsp butter
  • 1 tsp cornstarch (optional, for thickening)
  • Fresh thyme sprigs (for garnish)


Step 1: Prepare the Beef

  • Method: Sear the beef tenderloin pieces in olive oil over high heat until browned on all sides. Remove and let cool.
  • Tip: Avoid overcooking the beef at this stage to ensure it remains tender after baking.


Step 2: Assemble the Wellingtons

  • Method:
    1. Roll out the puff pastry and cut it into small squares large enough to wrap each piece of beef.
    2. Spread a thin layer of Dijon mustard over the beef, then add a small spoonful of mushroom duxelles on top.
    3. Wrap the beef in the puff pastry and seal the edges with egg wash. Place seam-side down on a baking sheet.
  • Tip: Use a fork to crimp the edges for a decorative touch.


Step 3: Bake the Wellingtons

  • Method: Brush each wrapped Wellington with egg wash and bake in a preheated oven at 400°F (200°C) for 12–15 minutes, or until the pastry is golden brown.


Step 4: Prepare the Port Sauce

  • Method:
    1. In a small saucepan, reduce the port wine and beef stock over medium heat until it thickens slightly.
    2. Stir in butter for a silky texture. Optionally, add cornstarch mixed with water for a thicker consistency.


Step 5: Plate and Garnish

  • Plating: Arrange the mini Wellingtons on a dark slate platter. Drizzle with port sauce and garnish with fresh thyme sprigs for an elegant presentation.


Why You’ll Love This Recipe

  • Gourmet Appeal: A bite-sized twist on a classic dish, perfect for any fine dining occasion.
  • Rich Flavors: The combination of tender beef, earthy mushroom duxelles, and buttery pastry is irresistible.
  • Eye-Catching Presentation: The golden pastry and deep red port sauce create a visually stunning appetizer.