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Mini Beef Wellington Bites

Elegant bite-sized beef Wellingtons with tender beef, savory mushroom duxelles, and golden puff pastry, perfect for parties or appetizers.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 12 bites
Course: Appetizer, Party
Cuisine: British, European
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Beef & Mushroom Filling
  • 1 lb beef tenderloin or filet cut into 1–1.5 inch cubes
  • 8 oz cremini or button mushrooms finely chopped
  • 1 shallot minced
  • 2 cloves garlic minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • to taste salt and black pepper
Assembly
  • 1 sheet puff pastry thawed if frozen
  • 1 egg beaten, for egg wash
  • 1 tbsp Dijon mustard
  • 2 tbsp finely chopped parsley optional garnish
Optional Dipping Sauce
  • 0.5 cup red wine reduction or gravy
  • 1 tsp Dijon mustard

Equipment

  • Skillet or frying pan
  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Knife and cutting board

Method
 

  1. Pat beef cubes dry and season with salt and pepper.
  2. Sear beef cubes in hot skillet with olive oil for 1–2 minutes per side. Remove and cool.
  3. In same skillet, melt butter and sauté shallots and garlic until fragrant.
  4. Add chopped mushrooms and thyme. Cook until mixture is paste-like, about 8–10 minutes. Season with salt and pepper and let cool.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Roll out puff pastry slightly. Cut into squares large enough to wrap each beef cube with mushroom filling.
  7. Brush each beef cube with Dijon mustard. Place a spoonful of mushroom duxelles on top.
  8. Wrap puff pastry around each cube, sealing edges. Brush tops with egg wash.
  9. Bake 12–15 minutes until pastry is golden and crisp, beef medium-rare.
  10. Let rest 2–3 minutes, garnish with parsley if desired, and serve with optional dipping sauce.

Notes

Duxelles and assembly can be prepared ahead; bake just before serving.