Mini Beef Wellington Bites
These mini beef Wellington bites combine flaky puff pastry with tender beef and earthy mushroom duxelles, making an elegant yet easy appetizer perfect for parties and gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Cuisine: British
Ingredients
Scale
- 12 oz beef tenderloin, trimmed and cut into 1-inch cubes
- 1 sheet frozen puff pastry, thawed
- 8 oz mushrooms (cremini or white button), finely chopped
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons unsalted butter, divided
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
- 1 beaten egg
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Prep the Mushroom Duxelles: Heat 1 tablespoon butter in a skillet over medium heat. Add mushrooms, shallots, garlic, and thyme. Cook, stirring occasionally, until moisture evaporates and mixture is paste-like, about 8-10 minutes. Season with salt and pepper and set aside to cool.
- Season and Sear the Beef: Pat beef cubes dry with paper towels. Season with salt and pepper. Heat olive oil and remaining butter in skillet over medium-high heat. Sear beef cubes 1-2 minutes per side until browned but center remains rare. Remove and let cool slightly.
- Prepare Puff Pastry: On a lightly floured surface, roll out puff pastry to about ¼ inch thick if needed. Cut into 12 equal squares (about 2.5 inches each). Brush center of each square lightly with Dijon mustard.
- Assemble the Bites: Place a spoonful of mushroom duxelles onto the mustard on each pastry square, then top with one seared beef cube. Fold pastry corners up around beef, pinching gently to seal. Place seam side down on a parchment-lined baking sheet.
- Egg Wash and Bake: Brush each mini Wellington with beaten egg for a golden finish. Bake in a preheated oven at 400°F for 15-20 minutes or until pastry is puffed and golden brown. Let cool a few minutes before serving.
Notes
Pat beef dry before searing to get a good crust. Cook mushroom mixture until dry to avoid soggy pastry. Work quickly when assembling to keep beef and mushrooms from cooling. If puff pastry browns too fast, lower oven temperature or tent with foil. For gluten-free, use gluten-free puff pastry; for dairy-free, use vegan butter and dairy-free puff pastry.
Nutrition
- Serving Size: 1 mini beef Wellingt
- Calories: 130
- Sugar: 1
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 10
- Fiber: 1
- Protein: 8
Keywords: mini beef wellington, appetizer, party food, puff pastry, mushroom duxelles, beef tenderloin, finger food