Mini Beef Wellington Party Pack

Get ready to elevate your next gathering with this Beef Wellington Mini Party Pack, featuring perfectly bite-sized versions of the classic Beef Wellington. Each mini is crafted with tender, juicy beef wrapped in golden puff pastry, filled with a savory mushroom duxelles that brings a touch of gourmet flair to every bite. Ideal for cocktail parties, celebrations, or any occasion that calls for a little indulgence, these mini Wellingtons are the ultimate crowd-pleaser. Easy to bake and serve, they’ll have your guests coming back for more-so stock up and let the party begin!

One Wednesday in April 2020, Arya Alexander and his fiancée Anastasia Geroulis found themselves sitting in their Los Angeles home wondering what to make for dinner. They turned on the TV, saw chef Gordon Ramsay cooking up his signature Beef Wellington, and were struck by inspiration. They made a Beef Wellington of their own that night, it was so good that they decided to start selling them to friends and family, and Wellingtons LA was born. As the months went by, the couple began to experiment with a wide variety of Wellingtons, all made with top-quality ingredients. It turns out that anything can be Wellington-ified if you set your mind to it!

MORE DETAILS

This package includes your choice of 48-96 Mini Beef Wellingtons

• Each Mini Wellington weighs approx. 2 oz. and measures 2″ × 2″
• Wellingtons arrive unbaked
• Choose to add sauce (5.5 oz.)
• Choose to add more!

Sauce Options Include:

• Welly House Sauce – A classic Thousand Island-style sauce. Best served with the Burger Wellington Bites.
• Truffle Horseradish Cream Sauce – Creamy horseradish sauce infused with back truffle oil. Best served with the Beef Wellington.

Add On Options Include

• 20 Wagyu Wellington Bites
• 20 Buffalo Chicken Wellington Bites
• 20 Cheeseburger Wellington Bites
• 8 Mini Beef Wellington (each 2 oz.)
• 2 Salmon Wellingtons (each 10 oz.)
• 2 Breakfast Wellingtons (each 10 oz.)
• 2 Classic Beef Wellingtons (each 12 oz.)

Wellingtons arrive individually vacuum sealed in the same box.

INSTRUCTIONS / STORAGE

• Wellingtons LA ships Monday through Wednesday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Items ship frozen with dry ice.
• Dry ice may dissipate in transit, product may thaw.
• Do not remove dry ice with bare hands.
• Upon arrival, place items in the freezer until ready to bake.
• Items last in the freezer for up to 12 months.
• Discard if thawed in the refrigerator for more than 3 days.
• Welly House Sauce lasts in the refrigerator for up to 6 months.
• Truffle Horseradish Cream Sauce lasts in the refrigerator for up to 2 months.

To Serve

Mini Beef Wellington

• For best results, DO NOT THAW before cooking as puff pastry will stick together!
• Preheat oven to 400°F WITH the baking sheet inside.
• Spray the hot baking sheet with your oil preference
• Place Minis on a hot baking sheet and place on the middle rack.
• Bake for 10-15 minutes or until the crust is golden brown. NOTE: if your bites need an extra crisp on top, feel free to broil on HIGH heat for 1-2 minutes before pulling from oven
• Remove from the oven and serve!
• Remember, these times are estimates and it’s always a good idea to check the product during cooking to ensure it’s not overcooking. Enjoy!

Salmon Wellington
PRO TIP #1: For best results, thaw in the refrigerator overnight.
PRO TIP #2: It’s always best to use a meat thermometer. For a medium-rare center, we recommend removing the wellington when the internal temperature reaches 115°F.

• Preheat the oven to 425 F WITH baking sheet inside.
• Once the oven reaches temperature, remove the baking sheet with an oven mitt and cover it with a high smoke point oil such as canola, grape seed, or vegetable oil. Be careful; the tray will be hot. You can use a paper towel to distribute the oil evenly.
• Place THAWED Wellington on the baking sheet and place it on the middle shelf of the oven.
• Bake until the crust is golden brown and the meat thermometer reaches your desired temperature.
• Remove from the oven, cover with foil, and allow to rest for about 5 minutes before slicing.
• Slice with a sharp, smooth edge knife or serrated bread knife.

Classic Beef Wellington
PRO TIP #1: For best results, thaw in the refrigerator overnight.
PRO TIP #2: It’s always best to use a meat thermometer. For a medium-rare center, we recommend removing the wellington when the internal temperature reaches 115°F.

• Preheat the oven to 425 F WITH baking sheet inside.
• Once the oven reaches temperature, remove the baking sheet with an oven mitt and cover it with a high smoke point oil such as canola, grape seed, or vegetable oil. Be careful; the tray will be hot. You can use a paper towel to distribute the oil evenly.
• Place THAWED Beef Wellington on the baking sheet and place it on the middle shelf of the oven.
• Bake until the crust is golden brown and the meat thermometer reaches your desired temperature. This is usually about 15-20 min for a med-rare center.
• Remove from the oven, cover with foil, and allow to rest for 10-15 minutes before slicing.
  Slice with a sharp, smooth edge knife or serrated bread knife.

Breakfast Wellington
PRO TIP: For best results, thaw in refrigerator overnight but NO WORRIES if you want to bake from frozen as we aren’t too concerned about a medium rare center here. Following

• Preheat the oven to 425°F WITH baking sheet inside.
• Spray the hot baking sheet with your oil preference
• Place Wellington on a hot baking sheet and place on the middle rack.
• Bake for 15 minutes or until the crust is golden brown.
• Remove from the oven, slice & serve!

Ingredients

• Mini Beef Wellington – Filet Mignon, Crimini Mushrooms, Dijon Mustard, Rosemary, Thyme, Salt, Pepper, Garlic, Shallots, Puff Pastry, Butter, Egg Wash
• Salmon Wellingtons – Atlantic Salmon, Creamed Spinach, Dill, Salt, Pepper, Puff Pastry, Egg Wash
• Classic Wellington – Filet Mignon, Mushrooms, Shallots, Garlic, Rosemary, Thyme, Olive Oil, Salt, Pepper, Dijon Mustard
• Breakfast Wellingtons – Puff Pastry, Turkey Sausage, Scrambled Eggs, American Cheese, Sesame Seeds, Granulated Onion, Salt, Pepper, Hashbrowns, Egg Wash
• Welly House Sauce – Ketchup, Mayonnaise, Sweet Relish, And White Wine Vinegar
• Truffle Horseradish Cream Sauce – Sour Cream, Horseradish, Dijon Mustard, Lemon Juice, Olive Oil, Black Truffle Oil