Mary Berry’s Mini Beef Wellington Recipe [GUIDE]

Mary Berry’s Mini Beef Wellington is a refined yet approachable take on the classic Beef Wellington, a dish that is traditionally reserved for special occasions or elaborate dinner parties. A beloved British chef, Mary Berry is known for her practical and accessible approach to fine dining, and her take on the Wellington is no exception. This mini version makes the classic recipe more manageable and perfect for smaller gatherings, dinner parties, or even an elegant mid-week meal.

At its core, Beef Wellington is a sumptuous combination of beef fillet, pâté, mushrooms, and puff pastry, all baked to golden perfection. In Mary Berry’s rendition, the individual portions are beautifully presented as personal-sized parcels of tender beef wrapped in a rich, flavorful mushroom duxelles and a layer of creamy pâté, all encased in a crisp, buttery puff pastry. These mini-sized creations are not only delicious but also an impressive sight at the table.

Her recipe allows you to enjoy all the indulgent flavors of the original Beef Wellington but in a more practical and portion-controlled way. This dish elevates a dinner or event with its luxurious combination of ingredients, while being relatively easy to prepare once you have the right ingredients and equipment on hand.

Mary Berry’s Mini Beef Wellington Recipe

Ingredients Needed

mary berry mini beef wellington

Mary Berry’s Mini Beef Wellington uses a simple yet refined selection of ingredients, and each one plays an important role in creating the flavor and texture of the dish. Here’s a breakdown of what you’ll need:

For The Beef

  • Beef fillet (tenderloin) – The centerpiece of any Beef Wellington, you’ll need high-quality beef fillet. The fillet should be cut into individual portions (usually about 150-200g each) to make mini Wellingtons. The beef needs to be seared before wrapping to lock in the juices and give it a perfect, slightly rare center after baking.

For The Duxelles

  • Mushrooms – Cremini or button mushrooms are most commonly used for duxelles. They’re finely chopped or processed and cooked down with butter and onions to create a concentrated, savory filling that will complement the beef perfectly.
  • Shallots – These add a delicate, sweet flavor to the duxelles.
  • Garlic – A small amount of garlic can enhance the earthy flavor of the mushrooms.
  • Fresh thyme – Adds a woodsy, aromatic note that’s ideal with the richness of the beef.
  • Butter – For sautéing the mushrooms and shallots and for richness in the duxelles.

For The Pâté

  • Pâté de foie gras or chicken liver pâté – This layer is spread on the beef before the duxelles and adds depth of flavor and creaminess. If you prefer a lighter version, you can use a mushroom pâté or other spreads, but traditional recipes call for liver pâté for a luxurious touch.

For The Pastry

  • Puff pastry – A buttery, flaky puff pastry is essential for wrapping the Wellington. You’ll need enough to wrap each mini portion entirely.
  • Egg wash (1 egg, beaten) – Brushed onto the pastry before baking, the egg wash gives the Wellington its golden, glossy finish.

Additional Seasoning

  • Salt and pepper – For seasoning the beef and duxelles, balancing the flavors.
  • Olive oil – For searing the beef fillet to achieve a flavorful crust.

Equipment Needed

To create Mary Berry’s Mini Beef Wellington, you’ll need a few essential kitchen tools. Most of these are common, but having the right equipment will ensure you get the best results.

  1. Frying pan (for searing the beef) – A heavy-bottomed pan or skillet is best for quickly searing the beef fillets on all sides to lock in the juices and develop flavor.
  2. Baking tray – You’ll need a flat baking tray to place your mini Wellingtons while they bake in the oven.
  3. Pastry brush – For brushing the egg wash onto the pastry, ensuring a golden, even finish.
  4. Rolling pin – If your puff pastry isn’t pre-rolled, you will need a rolling pin to flatten it out to the right size to wrap the beef.
  5. Cling film (plastic wrap) – For chilling the beef fillets and the assembled Wellingtons before baking. This helps them keep their shape and prevents the pastry from shrinking.
  6. Food processor or sharp knife – To finely chop the mushrooms and other ingredients for the duxelles. A food processor can save time and ensure uniform pieces.
  7. Meat thermometer (optional) – If you’re particular about your beef’s doneness, a meat thermometer can help you achieve the perfect level of medium-rare or medium.

Instructions To Make Mary Berry’s Mini Beef Wellington

Making Mary Berry’s Mini Beef Wellingtons is a multi-step process, but it’s manageable if you break it down. Here’s a step-by-step guide to creating these mouthwatering mini delights.

Step 1: Prepare The Beef Fillets

  • Sear the beef: Heat a tablespoon of olive oil in a heavy pan over medium-high heat. Season the beef fillets with salt and pepper. Once the oil is hot, sear the fillets on all sides until well-browned (about 2-3 minutes per side). The goal is to get a rich, caramelized crust without cooking through the middle. Remove the beef from the pan and let it cool completely.
  • Chill the beef: Wrap the cooled fillets in cling film and refrigerate for at least 30 minutes. This helps the beef firm up and keeps it in place when wrapped in the pastry.

Step 2: Make The Duxelles

  • Prepare the mushrooms: Finely chop the mushrooms and shallots, or pulse them in a food processor. Heat a couple of tablespoons of butter in a pan over medium heat. Add the shallots and cook for 3-4 minutes until softened. Add the garlic and thyme, and cook for another minute.
  • Cook the mushrooms: Add the chopped mushrooms to the pan, season with salt and pepper, and cook over medium-low heat, stirring occasionally, until the mushrooms release their moisture and it evaporates, leaving a dry, dark mixture (about 10-15 minutes). Set aside to cool.

Step 3: Assemble The Wellingtons

  • Spread pâté: Lay out a sheet of plastic wrap on your work surface. Place a slice of pâté in the center of each fillet. Press it gently to create an even layer.
  • Layer the duxelles: Spoon the cooled duxelles onto a sheet of plastic wrap or parchment paper and spread it out into a rectangle. Place the beef fillet on top of the duxelles and roll the duxelles around it, ensuring it’s evenly coated.

Step 4: Wrap In Puff Pastry

  • Roll the pastry: Roll out the puff pastry on a lightly floured surface. Cut it into rectangles large enough to wrap each fillet entirely. Place the beef on the pastry and fold the edges over, sealing the sides tightly to ensure no gaps.
  • Chill again: Wrap each Wellington in plastic wrap and chill in the fridge for another 15-20 minutes. This step helps the pastry maintain its shape while baking.

Step 5: Bake The Wellingtons

  • Preheat oven: Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
  • Egg wash: Brush each Wellington with a generous layer of beaten egg to give it a shiny, golden finish.
  • Bake: Place the Wellingtons on the prepared tray and bake for about 20-25 minutes, or until the pastry is golden and the beef is cooked to your liking (medium-rare is ideal for this dish). For best results, use a meat thermometer to check the internal temperature (about 55-60°C/130-140°F for medium-rare).

Tips And Tricks

  • Use high-quality beef: The beef is the star of the dish, so invest in a good-quality fillet. Grass-fed or prime cuts will provide a better flavor.
  • Don’t overcook the beef: Since the fillet is seared and wrapped in pastry, it will continue to cook as it bakes. Aim for a medium-rare center unless you prefer it differently.
  • Use chilled pastry: Cold puff pastry is easier to work with and will puff up better during baking. Don’t let the pastry sit out for too long before wrapping the beef.
  • Chill before baking: Chilling the Wellingtons after assembling them ensures that the pastry holds its shape and doesn’t shrink while baking.
  • Make ahead: You can assemble the Wellingtons in advance and freeze them before baking. Just bake from frozen, adding a few extra minutes to the cooking time.
  • Mushroom duxelles tip: Be sure to cook the mushrooms until all moisture evaporates, or the duxelles will make the pastry soggy.

Mary Berry’s Mini Beef Wellington is a perfect blend of elegance, flavor, and practicality. It captures the essence of the classic Beef Wellington but is tailored for individual servings, making it ideal for a range of occasions. Whether it’s for a formal dinner party or a special weeknight treat, this dish is bound to impress guests with its rich beef, savory mushroom filling, and flaky pastry. While the process requires attention to detail, the outcome is undoubtedly worth the effort-an indulgent, mouthwatering treat that brings luxury into everyday cooking.

Easy Recipe Variations For Mary Berry’s Mini Beef Wellington

mini beef wellington

Mary Berry’s Mini Beef Wellington is already a culinary gem-individual, elegant parcels of tender beef wrapped in a golden, flaky puff pastry, layered with savory mushroom duxelles and sometimes a hint of pâté or prosciutto. But the beauty of this classic lies in its versatility. Whether you want to tweak flavors, accommodate dietary preferences, or just experiment with textures, there are plenty of easy variations to explore.

1. Mushroom Substitutions and Additions:

The traditional mushroom duxelles-finely chopped mushrooms cooked down with shallots, garlic, and herbs-can be jazzed up or swapped out. For instance, adding finely chopped chestnuts or walnuts to the duxelles introduces a delightful crunch and a nutty flavor. Alternatively, try using a mix of wild mushrooms such as chanterelles, porcini, or shiitake instead of button mushrooms to elevate the earthiness.

2. Meat Variations:

If beef isn’t your favorite or you want to mix it up, mini Wellingtons work wonderfully with other proteins. Fillets of lamb, pork tenderloin, or even chicken breast can be used in place of beef. For a pescatarian twist, try searing a thick piece of salmon or halibut and wrapping it in puff pastry with a layer of spinach and cream cheese.

3. Adding a Flavor Twist:

To add a punch of flavor, incorporate fresh herbs like thyme, rosemary, or tarragon into the duxelles or the beef marinade. For a subtle heat, a dash of mustard (Dijon or wholegrain) spread on the beef before wrapping can add a lovely tang and depth. Another twist is layering thin slices of cured ham or Parma ham around the beef for added saltiness and texture.

4. Vegetarian or Vegan Versions:

For those who don’t eat meat, create a luxurious mushroom and nut Wellington filled entirely with duxelles, caramelized onions, and roasted root vegetables like beetroot or butternut squash. Use vegan puff pastry and replace butter with a plant-based alternative. For added protein, incorporate lentils or walnuts within the filling.

5. Miniature Size and Presentation:

The mini aspect is perfect for parties or elegant starters. You can make even smaller canapé-sized versions by using cocktail sausages or seasoned mushrooms wrapped in pastry. Play around with shapes-try cutting the pastry into rounds or hearts using cookie cutters for festive occasions.

Storing Leftovers

Mary Berry’s Mini Beef Wellington is best enjoyed fresh from the oven when the pastry is crisp and the beef is tender and juicy. But leftovers can still be a treat if stored properly.

1. Refrigeration:

Allow any leftover Wellingtons to cool to room temperature before wrapping them tightly in cling film or storing them in an airtight container. Place them in the fridge and consume within 2-3 days for optimal freshness and safety.

2. Reheating Tips:

Reheating can be tricky because you want to avoid soggy pastry. The best way is to gently reheat them in a preheated oven at around 180°C (350°F) for 10-15 minutes. This method helps crisp up the pastry again while warming the beef evenly. Avoid microwaving as it tends to steam the pastry and make it chewy or soggy.

3. Freezing Leftovers:

If you have a large batch and want to freeze some, it’s best to freeze the Wellingtons before baking for maximum freshness on the day you serve them. Wrap each piece tightly in cling film and foil, then store in a freezer-safe bag. When ready, bake from frozen, adding extra baking time.

If freezing cooked leftovers, do so promptly after cooling, and use within 1 month. Defrost overnight in the fridge before reheating.

What To Eat With Mary Berry’s Mini Beef Wellington?

A beautifully crafted Mini Beef Wellington deserves equally thoughtful accompaniments to create a harmonious meal. The key is balancing textures and flavors without overpowering the richness of the beef and pastry.

1. Classic Sides

  • Roasted or mashed potatoes: Creamy mashed potatoes with butter and cream or crispy roasted potatoes seasoned with rosemary and garlic complement the beef’s richness perfectly.
  • Seasonal vegetables: Tender green beans, roasted carrots, or sautéed Brussels sprouts bring color and a fresh, earthy contrast. Consider glazing carrots with honey and thyme for a sweet-savory touch.

2. Sauces:

A simple red wine jus or a rich Madeira sauce pairs beautifully, enhancing the beef’s flavor without overwhelming it. For a creamier option, a mushroom or peppercorn sauce adds a decadent layer of taste.

3. Salads:

A light salad with peppery arugula, cherry tomatoes, and a tangy vinaigrette can cut through the richness and refresh the palate. A crisp apple and fennel salad also adds a lovely crunch and slight sweetness.

4. Wine Pairing:

A medium-bodied red wine such as Pinot Noir or Merlot works wonderfully, complementing the earthy mushrooms and beef. If you prefer white, a full-bodied Chardonnay with a touch of oak can stand up to the dish’s richness.

Conclusion

Mary Berry’s Mini Beef Wellington is a timeless dish that embodies elegance and comfort all in one bite-sized parcel. Its classic combination of tender beef, savory mushroom duxelles, and flaky puff pastry creates a symphony of flavors and textures that never fail to impress. Yet, the recipe’s adaptability invites creativity-whether through bold flavor twists, alternative proteins, or vegetarian reinventions, there’s room for everyone to make it their own.

Leftovers can be thoughtfully stored and reheated without losing too much of their original charm, making this dish practical as well as indulgent. And when served alongside complementary sides and a thoughtful sauce or salad, Mary Berry’s Mini Beef Wellington transforms a meal into a celebration.

Whether for a special occasion, an impressive dinner party starter, or a cozy weekend treat, this dish offers both sophistication and heartiness. It’s a culinary canvas for your creativity, and a guaranteed crowd-pleaser every time.

FAQs

What Ingredients Are Needed For Mary Berry’s Mini Beef Wellington Recipe?

To make Mary Berry’s mini beef Wellingtons, you’ll need 4 beef fillet steaks, puff pastry, Dijon mustard, mushrooms, butter, garlic, egg yolk, and seasoning. You’ll also need a little oil for searing the beef, and optional ingredients like fresh thyme to enhance the flavor of the mushroom duxelles.

How Do You Prepare The Beef For Mary Berry’s Mini Beef Wellington?

The beef fillets need to be seared in a hot pan with oil until browned on all sides, then brushed with Dijon mustard while they’re still warm. After searing, let them cool completely before assembling the Wellington to prevent the pastry from becoming soggy. This step ensures the beef retains its flavor and tenderness.

Can I Make Mary Berry’s Mini Beef Wellingtons In Advance?

Yes, you can make the mini beef Wellingtons ahead of time. After assembling them, cover them in plastic wrap and refrigerate for up to 24 hours before baking. This allows the flavors to meld and makes them easy to bake just before serving. If preparing in advance, brush with egg wash right before baking to get a golden, crispy finish.

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