This Pioneer Woman Mini Beef Wellington recipe is a tender and flaky appetizer, which is made with beef filet and cremini mushrooms. It’s the perfect party appetizer, ready in about 1 hour and 5 minutes.

Pioneer Woman Mini Beef Wellington Recipe Ingredients

• 1 tablespoon salted butter
• 1 tablespoon olive oil
• 1 1/2 pounds beef filet, cut into 12 equal chunks
• Kosher salt and freshly ground black pepper
• 1 medium onion, diced finely
• 1 tablespoon fresh thyme, minced
• 6 ounces cremini mushrooms, stems removed
• 1 tablespoon Dijon mustard
• One 10-by-15-inch sheet frozen puff pastry, thawed
• All-purpose flour, for dusting
• 1 large egg yolk, beaten
• 2 tablespoons sea salt flakes
• Chopped fresh parsley, for garnish
• Bottled horseradish sauce, for serving

How To Make Pioneer Woman Mini Beef Wellington

1. Prep and Sear Beef: Preheat the oven to 400°F and line a sheet pan with parchment paper. Heat the butter and olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper. Sear the steak for about 45 seconds per side until browned. Remove the beef from the skillet and set aside to cool.
2. Make the Mushroom Duxelles: Add the onion and thyme to the same skillet and stir. While they cook, place the mushrooms in a food processor and pulse until finely chopped. Add the mushrooms to the skillet and cook, stirring, for 8 to 10 minutes, until the liquid has evaporated. Remove from the heat and stir in the Dijon mustard.
3. Prepare the Pastry: On a lightly floured surface, roll the thawed puff pastry to a 12-by-16-inch rectangle. Cut the pastry into 12 equal squares.
4. Assemble the Wellingtons: Place a small amount of the mushroom mixture (duxelles) in the center of each pastry square. Top with a piece of the seared steak.
5. Wrap and Seal: Fold the corners of the puff pastry up and over the steak, completely encasing the beef and mushrooms. Pinch the seams to seal. Place each bundle on the prepared baking sheet with the smooth side facing up.
6. Bake the Wellingtons: Brush the top of each bundle with the beaten egg yolk and sprinkle with flaky sea salt. Bake for 16 to 18 minutes, until the pastry is puffed and deep golden brown.
7. Garnish and Serve: Let the mini Wellingtons cool slightly on the pan. Garnish with chopped fresh parsley and serve warm with a side of horseradish sauce for dipping.

Recipe Tips

• How do I get the best sear on the beef? The key is a hot pan and dry meat. Make sure your skillet is properly preheated before adding the beef, and always pat the steak chunks dry with a paper towel before seasoning. Don’t overcrowd the pan; sear in batches if necessary.
• How do I prevent a soggy bottom? It is crucial to cook the mushroom duxelles until all the moisture has evaporated. A dry filling is the secret to a crisp pastry base.
• Can I make these ahead of time? Yes, this is a great make-ahead appetizer. You can assemble the Wellingtons completely (up to the egg wash step), place them on the baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, brush with egg wash and bake as directed, adding a few extra minutes to the baking time.
• How do I know when they are done? The pastry should be puffed and a deep golden brown. For a perfect medium-rare beef interior, you can use an instant-read thermometer; the internal temperature of the beef should be around 130-135°F.

What To Serve With Mini Beef Wellingtons

These savory bites are the perfect party appetizer and pair well with a variety of dipping sauces.

• Creamy horseradish sauce (as suggested)
• A rich red wine reduction sauce
• A simple Dijon mustard aioli
• A glass of full-bodied red wine, like a Cabernet Sauvignon

How To Store Mini Beef Wellingtons

Store: These are best enjoyed fresh from the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat: For the best results and to keep the pastry crisp, reheat the mini Wellingtons in an oven or air fryer at 375°F for 5-7 minutes until warmed through. The microwave is not recommended as it will make the pastry soft.

Mini Beef Wellingtons Nutrition Facts

• Calories: ~350 kcal per serving (2 wellingtons)
• Protein: 20g
• Fat: 22g
• Carbohydrates: 15g
• Sugar: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Beef Tips And Gravy
• Pioneer Woman Beef Jerky Recipe
• Pioneer Woman Beef Pot Pies Recipe