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Perfect Mini Beef Wellington Bites

mini beef wellington bites - featured image
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These bite-sized Beef Wellington appetizers combine tender seared beef, rich mushroom duxelles, and flaky puff pastry for an impressive yet easy-to-make treat perfect for gatherings.

Ingredients

Scale
  • 8 oz beef tenderloin, cut into small 1-inch cubes
  • 8 oz cremini or button mushrooms, finely chopped
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 package (14 oz) puff pastry sheets, thawed but cold
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme, chopped (optional)
  • Salt and black pepper, to taste
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Cut beef tenderloin into uniform 1-inch bite-sized cubes and pat dry with paper towels (about 10 minutes prep).
  2. Heat olive oil in a large skillet over medium-high heat. Sear beef cubes for 1-2 minutes per side until browned but still rare inside. Work in batches if needed. Transfer to a plate to cool.
  3. In the same skillet, melt butter over medium heat. Add minced shallots and garlic; sauté for 2 minutes until softened and fragrant.
  4. Add chopped mushrooms and cook, stirring often, until all liquid evaporates and mixture becomes paste-like, about 10-12 minutes. Stir in chopped thyme, salt, and pepper to taste. Remove from heat and cool.
  5. Preheat oven to 400°F (200°C). Roll out thawed puff pastry on a lightly floured surface. Cut into roughly 3×3 inch squares.
  6. Place a spoonful of mushroom duxelles in the center of each square, top with one seared beef cube, then brush edges with beaten egg to seal. Fold pastry over to enclose the bite and press edges firmly.
  7. Place seam-side down on a parchment-lined baking sheet. Brush tops with beaten egg for a golden shine.
  8. Bake for 15-18 minutes until puff pastry is golden brown and crisp. Watch closely and tent with foil if browning too fast.
  9. Let rest on a cooling rack for 5 minutes before serving.

Notes

Keep puff pastry cold until assembly to prevent sticking. Pat beef dry before searing for better caramelization. Cook mushrooms until all moisture evaporates to avoid soggy pastry. If pastry softens during assembly, chill bites in fridge for 10 minutes before baking. Watch oven closely as puff pastry browns quickly; tent with foil if needed.

Nutrition

Keywords: Beef Wellington, mini appetizers, puff pastry, mushroom duxelles, party food, easy beef recipe, bite-sized snacks

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