How to recognise the result
The pastry is golden, the duxelles dry and savoury, and the beef about 50-52°C inside.
Beef
Mini Beef Wellington
Prep Time / BBQ20m / 20m
BBQ Temp200°C
MethodIndirect
4
Mini Wellington bite with crisp pastry, pink beef and creamy herb butter.
Craving Beef Wellington, but don't want hours of hassle in the kitchen? These mini versions are the perfect snack or appetizer and are on the table in no time. We made them this time with tender beef shoulder tender (diamanthaas) and a delicious homemade duxelles. Save this recipe quickly for your next BBQ session or dinner!
89 reviews
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Nutritional Values
380Calories
22gProtein
26gFat
15gCarbs
* Estimated values per person
Why this recipe works
Bite-size beef is paired with a dry mushroom duxelles and wrapped tightly in puff pastry. Cooking the moisture out of the duxelles keeps the pastry crisp while the beef cooks quickly and stays tender.
Heat setup
Indirect cooking at 200°C controls browning and doneness.
Control point
The pastry is golden, the duxelles dry and savoury, and the beef about 50-52°C inside.
Avoid this
Cook all moisture from the mushrooms and cool the duxelles; warm or wet filling softens pastry.
Classic made easy
The classic Beef Wellington is a masterpiece, but often takes hours of work and a lot of stress to cook the meat perfectly. These mini versions solve that completely. By using muffin tins and cutting the meat into small 2.5 cm cubes, they cook super fast and everyone gets their own perfect mini package. Ideal as an impressive BBQ appetizer or as a luxury snack during a party!
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How will you prepare it?
Preheat the BBQ in advance for indirect cooking at 200°C. Very finely chop the mushrooms, onion, and garlic. Fry dry in a pan with the thyme leaves until all moisture from the mushrooms has evaporated.
At the end, mix in the fresh parsley and let the mixture cool down completely.
Cut the puff pastry into squares large enough to press into the muffin tin. Gently press them in.
Spoon a tablespoon of the cooled duxelles into the bottom of each pastry cup.
Brush the cubes of beef shoulder tender all around with a little bit of mustard.
Place the brushed beef cubes on top of the duxelles in the puff pastry.
Ensure the BBQ is preheated for indirect cooking at 200°C.
Bake the mini Beef Wellingtons indirectly for 15 to 20 minutes until the pastry is golden brown. Target core temperature for the meat: 50-52°C.
Remove from the tin and top with a generous dollop of sauce or garlic butter before serving. Enjoy!
89 reviews
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Tested in practice
Grillmaster notes for Mini Beef Wellington
Common mistake
Cook all moisture from the mushrooms and cool the duxelles; warm or wet filling softens pastry.
Serving suggestions
Serve as a festive appetiser or starter with mustard sauce, jus or herb butter.
Prepare ahead
Make duxelles a day ahead; assemble chilled and bake near serving time.
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Practical answers
Frequently asked questions about Mini Beef Wellington
Why does this recipe work?
Bite-size beef is paired with a dry mushroom duxelles and wrapped tightly in puff pastry. Cooking the moisture out of the duxelles keeps the pastry crisp while the beef cooks quickly and stays tender.
Can I make Mini Beef Wellington without a BBQ?
Yes. Alongside the BBQ method, the recipe includes clear variations for oven. Follow the temperature and steps listed for each method.
How long and at what temperature do you cook Mini Beef Wellington?
Allow about 40 minutes in total. The listed BBQ temperature is 200°C and the cooking method is Indirect. Always use the recipe steps to confirm doneness.
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