Add something special to your holiday dinner with these light, flaky Mini Beef Wellington puff pastries. They are rich, savory, easy to serve, and perfect with a creamy horseradish dipping sauce. If you are cooking for a crowd, consider making extra because these bite-sized pastries disappear quickly.
- Mini Beef Wellington
- How to Make Beef Wellington
Mini Beef Wellington
These Mini Beef Wellington puff pastries are a flavorful appetizer or entree option for a holiday meal, family gathering, or dinner party. Each pastry is filled with tenderloin steak, mushrooms, shallot, garlic, and a creamy sauce, then wrapped in puff pastry and baked until golden brown. The result is a crisp, buttery outside with a warm, savory beef filling inside.
Traditional Beef Wellington can feel intimidating because it is often made as one large centerpiece dish. This version keeps the same classic idea but turns it into smaller puff pastry portions that are easier to serve and share. The bite-sized format also makes them ideal for entertaining because guests can enjoy them before the main meal or as part of a holiday spread.
For Thanksgiving or any special occasion, these puff pastries are a fun way to offer something a little different alongside the usual turkey and sides. They feel elegant without requiring complicated techniques. Puff pastry does most of the work, creating a light and flaky texture that pairs beautifully with the beef and mushroom filling.
The creamy horseradish dipping sauce adds a bright, tangy finish. It is made with Greek yogurt, sour cream, paprika, mustard, and horseradish. The sauce balances the richness of the puff pastry and beef, giving each bite a little extra flavor. If you enjoy bold, savory appetizers, this Beef Wellington recipe is a great choice for your next holiday table.
One of the best parts of this recipe is how approachable it is. The steak is cut into small cubes, browned in olive oil, and combined with sautéed mushrooms, shallot, garlic, broth, and cream. The filling is spooned onto puff pastry squares, topped with another piece of pastry, sealed with a fork, brushed with egg wash, and baked. In about 35 minutes total, you have a tray of golden Beef Wellington puff pastries ready to serve.
How to Make Beef Wellington
Mini Beef Wellington Puff Pastries
Lara Clevenger, Registered Dietitian
Ingredients
- ½ cup plain fat-free Greek yogurt
- ¼ sour cream
- 1 teaspoon paprika
- 1 teaspoon Grey Poupon mustard
- 1 tablespoon horseradish
- 8 oz tenderloin steak
- 1 tablespoon olive oil
- 1 shallot, diced
- ¾ cup mushrooms
- 1 clove garlic
- ½ cup chicken broth
- ½ cup heavy cream
- Egg wash 1 egg plus 1 tablespoon water, whisked with a fork
- Salt and pepper to taste
- Puff pastry, cut into sixteen 2-inch by 2-inch squares
Instructions
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Cut the tenderloin steak into ½-inch cubes.
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Heat the olive oil in a pan and brown the steak pieces. Season with salt and pepper to taste.
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Using the same pan, sauté the shallot, garlic, and mushrooms until softened.
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Add the chicken broth and deglaze the pan, scraping up the browned bits for extra flavor.
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Stir in the heavy cream and cook for 4 to 5 minutes, or until most of the liquid has evaporated.
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Return the steak to the mushroom mixture and stir until combined.
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Spoon about one tablespoon of the beef and mushroom mixture onto each puff pastry square.
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Top each filled square with another piece of puff pastry, then crimp the edges with a fork to seal.
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Brush each pastry with egg wash and cut two small slits in the top layer of puff pastry.
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Bake at 400 degrees for 12 to 14 minutes, or until the pastries are golden brown.
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Make the horseradish sauce by combining the Greek yogurt, sour cream, paprika, Grey Poupon, and horseradish in a small bowl. Mix well and serve with the warm Beef Wellington puff pastries.
Nutrition
Carbohydrates: 3g
Protein: 17g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 72mg
Sodium: 174mg