Mary Berry Mini Beef Wellington

I first made these mini beef Wellingtons for a birthday spread, thinking they’d be the posh canapé no one touched. I was wrong. They vanished in under ten minutes—gone before I’d even sat down.

What I didn’t expect was how fiddly filo could be in a muffin tin. My first batch? Burnt edges, soggy bottoms. Typical. But once I got the knack (butter is your best mate here), they came out golden, crisp, and sturdy enough to hold that juicy bite of beef.

They look fancy but come together shockingly fast—just 30 minutes, no puff pastry faffing. Let me show you how I fixed the floppy pastry, nailed the beef, and now use these for every gathering.

Why This One Works So Well

Most mini Wellingtons lean too heavy or too bland—either soggy pastry or overcooked meat. This version stays light thanks to filo, and the horseradish sauce cuts through the richness like a dream.

• The beef is just seared, so it stays pink and tender inside
• Filo gives crisp edges without overpowering
• Honey on the beef adds the tiniest caramel hit—don’t skip it
• And pre-baking the cases means no soggy bottoms

Ingredients + Why They Matter

• Filo Pastry (2 sheets) – Lighter than puff, with crisp, delicate layers. Must be fresh—dry filo tears like mad
• Melted Butter – Helps brown the pastry and holds layers together. I once skimped here, and the pastry stayed pale and limp
• 125g Beef Fillet – Tail end works well; you only need small cubes. I tried rump once—too chewy
• 1 tsp Runny Honey – Just enough to balance the horseradish. Don’t overdo it or it gets sticky
• 1 tbsp Oil – High heat searing. I use sunflower or groundnut for a clean taste
• 4 tbsp Hot Horseradish Sauce – The kick that lifts everything. I use the “hot” version—milder ones get lost
• Salt and Black Pepper – Season boldly—filo needs it
• Chopped Parsley – Just for a touch of green and freshness

Making It Yours (Without Ruining It)

• No Beef: I’ve made these with seared mushrooms and a dollop of blue cheese. Not the same, but still brilliant
• Egg-Free: No egg wash here anyway—totally egg-free as-is
• Dairy-Free: Swap the butter for olive oil spray. Slightly less golden, but still crisp
• Want Puff Pastry: Sure, but you’ll need to blind bake or you’ll get soggy bottoms. Filo is faster and neater in tins

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Filo cracked everywhere	It dried out while prepping	Keep filo under a damp cloth while you work
Beef came out grey	Overcooked in the pan	High heat, short sear, then rest it
Soggy pastry cases	Assembled while pastry was warm	Let them cool fully before filling

How to Make Mary Berry’s Mini Beef Wellington

1. Preheat the oven to 200°C or 180°C fan. Prepare a 24-hole mini muffin tin.
2. Brush each filo sheet with butter and cut into 25 squares (5cm each).
3. Line each muffin hole with 2 squares, overlapping them like a star. Press in gently.
4. Bake for 5 to 10 minutes until golden and crisp. Cool completely on a tray.
5. Cube the beef into 1.5cm pieces. Season, toss with honey, and sear in hot oil for about 2 minutes until browned but still pink. Rest briefly.
6. Spoon horseradish sauce into each tartlet shell. Top with warm beef and chopped parsley. Serve immediately.

Tips From My Kitchen

• I prep the pastry shells a day ahead—they hold up perfectly
• Rest the beef before assembling—it keeps the juices inside, not soaking your pastry
• If filo’s tearing, brush lightly with butter first—it softens it up
• I warm these for 3 minutes at 150°C just before guests arrive

Storage and Serving

• Fridge: Store in an airtight container for up to 3 days
• Freezer: Assemble and freeze before baking. Bake from frozen at 180°C for 10 to 12 minutes
• Serving: Best warm, alongside a crisp green salad, mustard slaw, or even with a glass of red

Frequently Asked Questions

Q: Can I make them ahead of time?
A: Yes. Bake the cases and cook the beef a few hours ahead. Assemble just before serving.

Q: What cut of beef works best?
A: Beef fillet gives the best tenderness in small cubes. Sirloin is okay if you slice it thin and don’t overcook.

Q: Can I use puff pastry instead of filo?
A: You can, but it’s heavier and takes longer. Filo is crisp and quicker for bite-sized bakes.

Q: Is horseradish necessary?
A: It adds a sharp contrast to the rich beef. Not essential, but a mustard or chutney can work in a pinch.

Q: How do I stop filo from cracking?
A: Keep it covered with a damp cloth while working. Once it dries, it becomes unusable.

More Mary Berry Recipe:

• Mary Berry Pan Fried Halloumi
• Mary Berry Crab Linguine
• Mary Berry Persian Rice
• Mary Berry Paella