Beef Wellington Sliders



I love teaching old dogs new tricks! Try this recipe and be a rockstar at your next dinner!


★★★★★ 1 vote

2 to 6
35 Min
40 Min


Add to Grocery List


beef filet mignon, 1" to 1 1/4" thick, room temperature
sheets puff pastry, thawed but still cool
kosher salt and cracked pepper to taste
egg wash [1 egg beaten with two tablespoon milk or water]
olive oil for searing filets


1/2 lb
mushrooms [portobello, button, cremini, etc.]
3 Tbsp
shallot, finely minced
2 Tbsp
unsalted butter, divided in to two equal pieces
1/4 c
dry white wine or sherry
1 1/2 tsp
fresh thyme, finely minced
kosher salt and cracked pepper

How to Make Beef Wellington Sliders


  • 1Slice each filet through the center to create six, equal ROUND filets. Blot dry with paper towel and season liberally with salt and pepper.
  • 2Heat a tablespoon or two of olive oil in a skillet. Sear each side of the filets [about 3 to 4 minutes per side]. Sear the edges as well, holding filets with tongs and letting the "edge" sear on the skillet surface; tedious but worth it.
  • 3Let filets cool under a foil "tent" to room temperature. Wrap in foil and chill for two hours.
  • 4In the meantime, chop mushrooms finely in a food processor. Place in a flour-sack towel and gently wring out as much moisture as possible.
  • 5Melt one tablespoon butter in the same skillet as you seared the filets. Add mushrooms, shallots, thyme and salt and pepper to taste. When mushrooms appear brown and "dry", remove skillet from heat, add remaining butter and then the wine. Mix well and set aside until the wine is completely absorbed.
  • 6Carefully roll out sheets of puff pastry on a floured surface. Cut six discs that are twice the diameter of the filets plus one inch.
  • 7Place one sixth of the Duxelles mixture in the center of each piece of pastry. This will eventually be the top of the slider.
  • 8Place one chilled filet each on top of the mushrooms. Carefully encase each filet by bringing the pastry to together and creating a "package". Turn over and place baking sheet.
  • 9Preheat oven to 400 degrees.
  • 10Decorate the top of each slider with "leaves" made from the excess pastry. Give each slider a coating of the egg wash. Place on the center rack of the oven. Bake for about 30 minutes, or until the internal temperature of the meat is 135 degrees. Let rest for at least 10 minutes, no less than seven.
  • 11Serve immediately with your favorite, elegant side dish and watch your guests smile [and smile]!

Printable Recipe Card

About Beef Wellington Sliders

Course/Dish: Beef, Meat Appetizers
Other Tag: Healthy
Hashtags: #Elegant, #CLASSIC

Show 3 Comments & Reviews

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...