My Mini Beef Wellingtons are the perfect appetizer to ring in the New Year at a fancy party or to impress your football buddies!
Be the star of the party with these simple but elegant Mini Beef Wellingtons. I have been making these elegant little appetizers for years and they are always a hit. These look very fancy but are incredibly simple to make. Your guest will ask you where you purchased them.
My Mini Beef Wellingtons are the perfect make-ahead appetizers because they freeze great. I usually double or triple the recipe. When ready to fix, just grab them from the freezer, brush them with the egg wash and bake. Perfect for the impromptu get together or when you get invited to a party at the last-minute.
I serve my Mini Beef Wellingtons with a simple dipping sauce using Boursin® cheese, cream cheese, and Worcestershire sauce.
Because of how quick these cook, you will need to use a high-quality cut of beef such as a fillet or rib-eye.
I hope everyone had a Merry Christmas and a Happy New Year. Thank you for visiting, supporting Dad Whats 4 Dinner. Can’t wait for all the opportunities 2018 will bring. –Best Quinn!!!!
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Be the star of the party with these simple but elegant Mini Beef Wellingtons.
- 1 package (2 Sheets) frozen puff pastry. thawed
- 1/3 cup Boursin cheese, Herb blend or shallot and chives
- 3/4 lb. trimmed beef tenderloin or strip steak, cut into half inch pieces
- Salt and Freshly ground pepper
- 1 tbsp. egg plus 1 water, beaten
- 1/4 cup Boursin cheese
- 4 oz. cream cheese
- 2 tsp. Worcestershire sauce
- Pre-heat oven to 400°F
- On a lightly floured sheet of parchment paper, roll out one sheet of puff pastry, into a 10 x 15 rectangle, about an 1/8 inch thick.
- Cut the pastry into 2*2 inch squares
- Spoon a scant 1/4 tsp of Boursin cheese into the center of each square
- Season the cubed beef with salt and pepper
- Set a beef cube on each pastry square
- Fold the pastry over the beef, neatly tucking in the corners
- Arrange the pastries seam side down on a large baking sheet lined with parchment paper. Repeat with the second sheet of puff pastry.
- At this point, the recipe can be frozen for up to one month. (See Note)
- When ready to bake lightly brush each pastry with the egg wash mixture.
- Bake 12 -15 minutes, or until puffed and golden brown.
- Let cool slightly, then transfer to a platter to serve with sauce
- To make sauce combine Boursin cheese, cream cheese, and Worcestershire sauce.
First published by Quinn Caudill for dadwhats4dinner.com ©2015 updated ©2017
-Freeze individually on a cooking sheet until frozen then place in freezer bags for storage for up to two months.
Click here to pin for later:
Check out my appetizer page for party ideas!
Here are a few suggestions!
Julie is Hostess At Heart says
This is a winner Quinn! Happy New Year. I appreciate all of your support and am so happy to know you and call you friend!
Carlee says
What a fun idea! I know these would go over big with my husband, brothers and myself! I like the idea of classing up the Super Bowl fare a bit too. Yum!
Quinn Caudill says
Thanks Carlee. These are so good. Make sure you make plenty. Happy New Year!
cookingwithauntjuju.com says
Love appetizers for New Year’s – Happy Fiesta Friday!
FrugalHausfrau says
Quinn, what a fun recipe and I’m sure they’re excellent! I love that they can be made ahead – so perfect for a party!
Thanks for bringing this to Fiesta Friday and have a very happy New Year! I’ll be pinning to our FF board just in case no one else has yet! 🙂
Ginger says
Delicious! I can see why they are such a success! Have a Fiesta Friday 😉
Ginger
apuginthekitchen says
Wonderful addition to the party, thank you so much for sharing this recipe.
Quinn Caudill says
Hey sorry for the delay in my reply. Your comment went to spam. :(( This is a great app and would be perfect for the Big Games coming up.
alexisakamom0616 says
Those look so yummy! I love how they are small and perfect sized!
chefjulianna says
I just love this!! Perfect party food! 😀
Liz @ Teta Lizza's Kitchen says
I love this idea! I’ve made a full-size beef wellington just once and I’m pretty sure I held my breath right to the end! This would be sensational at a party and so impressive. Thanks for sharing!
Quinn Caudill says
Hi Liz. Yeah this is one of my goto’s. I usually keep some on the freezer. I know what you mean about the full sized beef wellington. Scared me to death. Not a worry with this recipe. Thanks for stopping by.
Sherry says
These look divine! Thanks for sharing with us at Merry Monday.
Quinn Caudill says
Thanks Sherry. They are wonderful and freeze great to have on hand when guests stop by.
H.A.G. says
These look awesome- I love new appetizer recipes and this seems both easy and special. Great recipe~
Quinn Caudill says
Thanks they are perfect for the upcoming holidays!
chefjulianna says
Oh my gosh! How perfect for the party season ahead of us! That dipping sauce you have sounds to die for! Thanks so much for the wonderful contribution to FF this week! 😀
Ann GrubbsnCritters says
I’m a convert! I love how you make it mini too plus this is soooo doable! Yummy! #FiestaFriday
petra08 says
This looks like a great treat for the festive season! And perfect for sharing 🙂