Real Recipes From Real Home Cooks ®

mini beef wellington hors d'oeuvres

(1 rating)
Blue Ribbon Recipe by
Monica Keleher
Methuen, MA

These are perfect for holiday parties. So yummy! I love Beef Wellington and was having a cocktail/book club party with my friends one night. I really wanted to have some fantastic hors d'oeuvres to go with the great wine and cocktails since it was my first time hosting. I came up with several unique tasty bites. This was by far the favorite of everyone... although my lobster mac n cheese croquettes were a close second. These are the measurements for the sampler batch I made, but this can easily be increased to accommodate your guest size and prep can be spaced out over two days.

Blue Ribbon Recipe

This is the perfect party appetizer! These little hors d'oeuvres are sure to impress guests. They really are like a Beef Wellington in bite-size form. Cooking down the mushrooms in Madeira wine gives them great flavor. Prosciutto (or salami) adds savoriness while Dijon mustard gives the app a pop of tang. Everything is baked inside perfectly flaky puff pastry. It takes a little while to assemble this appetizer, and it is a little on the fancy side, but well worth it.

— The Test Kitchen @kitchencrew
(1 rating)
yield 7 -15
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For mini beef wellington hors d'oeuvres

  • 1 Tbsp
    olive oil, plus more as needed
  • 4 Tbsp
    unsalted butter, divided, plus more as needed
  • 1 lg
    shallot, diced small
  • 4 clove
    garlic, minced
  • 1 pkg
    petite button mushrooms, diced
  • 1 pkg
    petite cremini mushrooms, diced
  • 3 sprig
    fresh thyme
  • madeira wine
  • sea salt
  • freshly ground black pepper
  • 2
    filet mignon steaks
  • 2 pinch
    Herbs de Provence
  • thinly sliced prosciutto or dry hard salami slices
  • Dijon mustard
  • 1 pkg
    puff pastry sheets, thawed
  • egg wash

How To Make mini beef wellington hors d'oeuvres

Test Kitchen Tips
Make sure not to overcook the filet. It will continue to cook in the oven. A quick sear is all it needs.
  • Shallots and garlic cooking in butter.
    Melt the olive oil and 2 Tbsp butter in a saute pan. Add the shallots and garlic. Cook until just translucent.
  • Thyme and mushrooms sauteeing with the shallots and garlic.
    Add the mushrooms, thyme, and (if it looks dry) a bit more butter and olive oil. Cook the mixture down.
  • Adding Madeira wine to the mushrooms.
    Add the Madiera. Taste and add more wine if needed. Season with salt and pepper.
  • Ready to take mushrooms off the heat.
    Taste again. Remove from heat and let cool completely.
  • Seasoning the filet mignon.
    Season the steaks with salt, pepper, and a bit of Herb de Provence on both sides.
  • Searing the filet in butter.
    In a cast iron skillet or good heavy bottom pan, add some olive oil and remaining butter. When the pan is piping hot, add the steak and sear on all sides. Do not cook all the way through. You just want to sear the outside; the inside should still be rare.
  • Mushrooms and meat cooling.
    At this point, you can allow the meat to cool and put both the mushroom mixture and the steak in the fridge overnight if you'd like.
  • Slicing the filet mignon into smaller bites.
    Preheat the oven to 425 degrees F. Slice the filet into 2 bite slices.
  • Wrapping the filet mignon piece in prosciutto.
    Take a slice and wrap it in either prosciutto or salami. (I made several of each and just decorated the puff pastry differently to be able to ID them later.)
  • Topping with Dijon mustard.
    Smear with Dijon mustard.
  • Adding mushrooms to the puff pastry.
    Roll out the puff pastry and cut into pieces just large enough to fit and wrap the slice of filet mignon. Spread each square with the mushroom mixture.
  • Adding the wrapped filet to the puff pastry.
    Place the prosciutto-wrapped filet slice in the center of the puff pastry.
  • Sealing the edges of the puff pastry.
    Seal by overlapping the sides and pressing the ends closed.
  • Mini Beef Wellington on a baking sheet.
    On a cookie sheet covered with buttered aluminum foil or parchment paper, place the individual Wellingtons sealed side down.
  • Brushing the Mini Beef Wellington with an egg wash.
    Brush lightly with egg wash.
  • Mini Beef Wellington baking in the oven.
    Bake about 30 minutes. Be sure to keep an eye on them, since they are small.