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These mini beef wellington bites turn the classic Beef Wellington into elegant, bite—sized appetizers perfect for parties or special occasions. Tender cubes of beef tenderloin are quickly seared to lock in their juices and combined with a richly flavored mushroom duxelles made from cremini mushrooms, shallots, garlic, and thyme. Each piece is individually wrapped in flaky, buttery puff pastry and brushed with egg wash that bakes to a golden finish. These bites balance textures with crispy pastry and juicy meat, delivering gourmet results that impress without complicated steps.
I first made these for a holiday gathering and they disappeared in minutes. Now they are my go—to when I want something classy but not stressful to prepare.
Ingredients
- Beef tenderloin: one pound cut into cubes provides juicy, tender bites pick fresh high—quality meat for best results
- Olive oil: one tablespoon used for searing to develop a flavorful brown crust choose good quality extra virgin for enhanced taste
- Mushrooms: one cup finely chopped cremini or button mushrooms add earthiness to the duxelles select firm fresh mushrooms without blemishes
- Shallots: two tablespoons finely chopped bring mild sweetness to balance flavors avoid any that are soft or sprouting
- Garlic: two cloves minced contribute aromatic depth and umami richness fresh garlic offers best flavor
- Fresh thyme: one tablespoon or dried thyme one teaspoon adds bright herbal notes fresh thyme leaves are preferable if available
- Salt and pepper: essential for seasoning both beef and mushrooms to create balanced savory layers
- Puff pastry: one package thawed provides the flaky buttery outer shell handle gently and use high—quality frozen pastry for tender layers
- Egg: one beaten used as a wash to create a shimmering golden crust when baked
- Dijon mustard: one tablespoon optional adds subtle tanginess that complements the beef
- Flour for dusting: prevents sticking of the pastry while rolling and cutting
Instructions
- Sear the Beef:
- Heat olive oil in a skillet over medium—high heat. Season the beef cubes generously with salt and pepper. Sear each cube for two to three minutes on every side until a golden brown crust forms. This process locks in the juices, keeping the beef tender and flavorful. Remove the beef and allow it to cool slightly before assembling.
- Prepare the Mushroom Duxelles:
- Using the same skillet, add the finely chopped mushrooms, shallots, and garlic. Cook the mixture over medium heat, stirring frequently until the mushrooms release their moisture and the mixture turns a rich golden brown, about five to seven minutes. Stir in fresh or dried thyme, season with salt and pepper to taste. Remove from heat and let the duxelles cool completely to avoid sogginess in the pastry.
- Roll Out the Puff Pastry:
- Lightly dust a clean surface with flour to prevent sticking. Roll out the thawed puff pastry sheets evenly to about one eighth of an inch thickness. Cut the dough into uniform three—inch squares ensuring they are all the same size to bake evenly and create perfect bite—sized portions.
- Assemble the Bites:
- Place a spoonful of the cooled mushroom duxelles on each puff pastry square. Add a seared beef cube on top. If using, brush the beef lightly with Dijon mustard to introduce a gentle tang. Fold the pastry fully over the filling, shaping a neat pocket. Seal the edges by pressing gently with a fork so no filling escapes during baking.
- Egg Wash and Bake:
- Preheat the oven to four hundred degrees Fahrenheit or two hundred Celsius. Line a baking sheet with parchment paper and arrange the assembled bites evenly spaced. Brush each bite with the beaten egg wash, which will give them a glossy, golden finish. Bake for fifteen to twenty minutes or until the pastry has puffed up and turned beautifully golden brown.
- Serve and Enjoy:
- Allow the mini Wellingtons to cool for a few minutes before serving to avoid burns and to let the flavors settle. Serve warm to best enjoy the contrast between the flaky pastry and juicy beef. These bites make elegant appetizers or party snacks especially when paired with creamy or tangy sauces.
The mushroom duxelles are my favorite for their earthy depth which beautifully balances the richness of the beef. These mini bites remind me of family gatherings where everyone eagerly waited to try these elegant treats that taste as good as they look.
Storage Tips
Store any leftover bites in an airtight container in the refrigerator and consume within two days. To reheat, warm in a preheated oven at three hundred fifty degrees Fahrenheit or one seventy—five Celsius for eight to ten minutes. This method refreshes the pastry crispness better than microwaving.
Ingredient Substitutions
Tenderloin is ideal for its tenderness but filet mignon or sirloin cubes can also be used with good results. For a vegetarian version, roasted portobello mushrooms or a vegetable medley make flavorful substitutes for the beef while keeping the savory aspect intact.
Serving Suggestions
Serve these mini bites alongside horseradish cream sauce or a red wine reduction to elevate the experience. Pairing them with a crisp green salad or seasonal roasted vegetables provides a light contrast to the rich pastry and beef filling.
These mini Beef Wellington bites are elegant, flavorful, and surprisingly easy to make. They are perfect for entertaining or special occasions.
Common Recipe Questions
- → Can I substitute the beef with another cut?
Yes, tender cuts like filet mignon or sirloin cubes work well to keep each bite juicy and flavorful.
- → Is there a vegetarian alternative for the filling?
Roasted or grilled portobello mushrooms or a vegetable medley can replace beef while maintaining robust flavor.
- → Can the mini bites be prepared in advance?
These can be assembled and refrigerated up to 4 hours before baking, saving time on serving day.
- → What sauces complement these mini bites best?
Horseradish cream, mustard aioli, or red wine reduction enhance the rich and savory layers beautifully.
- → How do I ensure the beef remains tender inside the pastry?
Sear beef cubes quickly at high heat to create a crust without overcooking, then bake briefly to retain juiciness.
- → Can prepared bites be frozen before baking?
Yes, assemble and freeze them; bake from frozen, adding a few extra minutes for even cooking.