Mini Beef Wellington Hors D'ouerves

Monica Keleher


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 few bites. This was by far the favorite of everyone... although my lobster mac n cheese croquettes were a close second.

I am going to give you the measurements for the sampler batch I made this can easily be increased to accommodate your guest size.

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.

Note: Make sure not to overcook the filet. It will continue to cook in the oven. A quick sear is all it needs. Test Kitchen Avatar The Test Kitchen


★★★★★ 1 vote

1 Hr
30 Min


  • 2
    filet mignon steaks
  • 4 Tbsp
    unsalted butter, divided in half
  • 1 pkg
    petite button mushrooms, diced
  • 1 pkg
    petite cremini mushrooms, diced
  • 1 large
  • 4 clove
  • 2 pinch
    Herbs de Provence (approx)
  • 3 sprig(s)
    fresh thyme
  • 1 Tbsp
    olive oil
  • 1 pkg
    puff pastry sheet, thawed
  • ·
    madeira wine
  • ·
    sea salt
  • ·
    freshly ground black pepper
  • ·
    thinly sliced prosciutto or dry hard salami slices
  • ·
    Dijon mustard
  • ·
    egg wash
  • ·
    additional butter as needed

How to Make Mini Beef Wellington Hors D'ouerves


  1. Ok, first off I made this dish in two days. I got the mushroom mixture ready and seared off the filet mignon. Then put it in the fridge for the night.

    For the Duxelles:
    In a saute pan, add the olive oil and 2 Tbsp of butter; let it melt. Add the shallots and garlic. Cook till just translucent.
  2. Add the mushrooms, the thyme and, if needed, a bit more butter and olive oil. Cook it down.
  3. Add the Madiera wine. Taste and add more wine if needed. Season with salt and pepper.
  4. Again taste. If it’s amazing, take off the heat and let cool completely.
  5. Season filet mignon with salt pepper and a bit of Herb de Provence on both sides.
  6. In a cast iron skillet or good heavy bottom pan, add some olive oil and remaining 2 TBSP butter. When the pan is hot, hot, hot add the filet 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.
  7. At this point, you can allow the meat to cool and put both the duxelles and the steaks in the fridge. If you want to make it all now, you can as well.
  8. Preheat oven to 425. Slice the filet into 2 bite slices.
  9. Take a slice and wrap it in either prosciutto or the salami. (I made several of each and just decorated the puff pastry differently to be able to ID them later.)
  10. Smear with Dijon mustard.
  11. Roll out the puff pastry and cut them so they are large enough to just fit and wrap the slice of filet mignon. Spread each square with the duxelles.
  12. Place the filet slice wrapped in prosciutto and Dijon onto the center of the puff pastry.
  13. Seal by overlapping the sides and pressing the ends closed.
  14. On a cookie sheet covered with aluminum foil or parchment paper and butter, place the individual Wellingtons sealed side down.
  15. Brush lightly with the egg wash.
  16. Place in oven and cook about 30 minutes. Keep an eye on them they are small.

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