Mini Beef Wellingtons |

Mini Beef Wellingtons

Be the star of the party with these simple but elegant Mini Beef Wellingtons.

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 48
Author Quinn Caudill


  • 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

Dipping Sauce

  • 1/4 cup Boursin cheese
  • 4 oz. cream cheese
  • 2 tsp. Worcestershire sauce


  1. Pre-heat oven to 400°F
  2. 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.
  3. Cut the pastry into 2*2 inch squares
  4. Spoon a scant 1/4 tsp of Boursin cheese into the center of each square
  5. Season the cubed beef with salt and pepper
  6. Set a beef cube on each pastry square
  7. Fold the pastry over the beef, neatly tucking in the corners
  8. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. Repeat with the second sheet of puff pastry.
  9. At this point, the recipe can be frozen for up to one month. (See Note)
  10. When ready to bake lightly brush each pastry with the egg wash mixture.
  11. Bake 12 -15 minutes, or until puffed and golden brown.
  12. Let cool slightly, then transfer to a platter to serve with sauce
  13. To make sauce combine Boursin cheese, cream cheese, and Worcestershire sauce.

Recipe Notes

First published by Quinn Caudill for ©2015 updated ©2017

-Freeze individually on a cooking sheet until frozen then place in freezer bags for storage for up to two months.