Mini Beef Wellington Bites are a delightful upscale appetizer that pairs tender, juicy beef with savory mushroom duxelles wrapped in flaky puff pastry. These bite-sized morsels are perfect for entertaining, impressing guests with their elegant presentation and rich flavors.
This recipe elevates classic Beef Wellington into party-friendly portions that are surprisingly simple to prepare, combining gourmet taste with approachable techniques. Whether for holidays or special occasions, these bites offer a perfect balance of textures and aromas.
- Perfect for entertaining as bite-sized, elegant appetizers that impress.
- Combines tender beef with earthy mushroom duxelles and buttery puff pastry.
- Easy to prepare with simple steps but yields gourmet results.
Ingredients
- Beef tenderloin (1 pound): Cubed filet mignon or tenderloin provides juicy, tender meat for the bites.
- Olive oil (1 tablespoon): Used for searing the beef to develop a flavorful browned crust.
- Mushrooms (1 cup, finely chopped): Cremini or button mushrooms make the savory base for the duxelles.
- Shallots (2 tablespoons, finely chopped): Add a mild, sweet onion flavor to the mushroom mixture.
- Garlic (2 cloves, minced): Brings aromatic depth to the duxelles.
- Fresh thyme (1 tablespoon) or dried thyme (1 teaspoon): Adds herbal brightness and complexity.
- Salt and pepper: To season beef and mushroom mixture perfectly for balanced flavor.
- Puff pastry (1 package, thawed): Flaky, buttery pastry that encases the beef and mushrooms.
- Egg (1, beaten): Used as an egg wash to create a golden, shiny crust.
- Dijon mustard (1 tablespoon, optional): Adds a subtle tangy layer enhancing the savory filling.
- Flour (for dusting): Prevents the puff pastry from sticking while rolling it out.
Instructions
- Sear the Beef
Heat olive oil in a skillet over medium-high heat and season the beef cubes with salt and pepper. Sear the beef pieces for 2 to 3 minutes on each side until nicely browned. This step locks in juices and creates a flavorful crust while keeping the interior tender.
- Prepare the Mushroom Duxelles
In the same skillet, add the finely chopped mushrooms, shallots, and minced garlic. Cook the mixture until the mushrooms release moisture and turn golden brown, about 5 to 7 minutes. Stir in fresh thyme and season with salt and pepper. Let this mixture cool slightly. The duxelles adds an earthy, concentrated flavor that complements the beef.
- Roll Out the Puff Pastry
Lightly flour a clean surface and roll out the thawed puff pastry sheets to about 1/8 inch thickness. Cut the dough into uniform 3×3 inch squares, which provide the perfect size for individual bites. Rolling evenly ensures consistent baking and flaky texture.
- Assemble the Bites
Place a spoonful of the cooled mushroom duxelles on each pastry square, then top with a seared beef cube. Optionally, brush the beef lightly with Dijon mustard for extra tang. Fold the pastry over the filling to form a neat pocket and seal the edges by pressing with a fork. This creates an attractive, compact bite that won’t leak during baking.
- Egg Wash and Bake
Preheat your oven to 400°F (200°C). Arrange the prepared bites on a baking sheet lined with parchment paper. Brush each with beaten egg wash to help achieve a glossy golden-brown exterior. Bake for 15 to 20 minutes until the pastry is puffed and beautifully golden. This finish ensures an appealing look and crisp crust.
- Serve and Enjoy
Allow the mini Wellingtons to cool for a few minutes to avoid burning your mouth. Serve warm as elegant appetizers or party snacks paired with your favorite sauces or sides. They’re best enjoyed fresh to savor the contrast of flaky pastry and tender beef.
- Ensure the beef is properly seared to keep it juicy inside the pastry.
- Do not overfill the pastry to prevent leakage while baking.
- Let duxelles and beef cool before assembly to keep pastry flaky.
Storage Tips
Store leftover Mini Beef Wellington Bites in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes to maintain crisp pastry texture.
Serving Suggestions
Serve these bites with horseradish cream or a red wine reduction sauce for added flair. They also pair excellently with a fresh green salad or roasted vegetables to balance richness.
- Use chilled puff pastry and do not overwork it to keep the layers tender and flaky.
- Chop mushrooms finely for a smooth duxelles that evenly coats the beef.
- Let assembled bites rest in the fridge for 15 minutes before baking to help pastry hold its shape.
FAQs
- Can I use a different cut of beef?
You can substitute with filet mignon or sirloin cubes, but tenderloin is preferred for its tenderness and flavor.
- Is there a vegetarian alternative?
Yes, substitute beef with roasted or grilled portobello mushrooms or a vegetable medley for a vegetarian option.
- Can Mini Beef Wellington Bites be made ahead?
You can assemble them and refrigerate for up to 4 hours before baking to save time on the day of serving.
- What dipping sauces go well with these bites?
Horseradish cream, mustard aioli, or a red wine reduction complement the flavors beautifully.
- How to achieve perfectly cooked beef inside?
Sear beef quickly at high heat and avoid overcooking during baking by monitoring oven time closely.
- Can I freeze prepared bites?
Yes, assemble and freeze before baking. Bake from frozen, adding a few extra minutes to the baking time.
Mini Beef Wellington Bites
Equipment
- 1 skillet for searing beef and cooking mushroom duxelles
- 1 baking sheet for baking the puff pastry bites
- 1 Rolling Pin for rolling out puff pastry
Ingredients
- 1 pound beef tenderloin cut into small cubes
- 1 tablespoon olive oil
- 1 cup finely chopped mushrooms cremini or button
- 2 tablespoons finely chopped shallots
- 2 cloves garlic minced
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package thawed puff pastry
- 1 egg beaten (for egg wash)
- 1 tablespoon Dijon mustard optional
- Flour for dusting
Instructions
- Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt and pepper and sear for 2-3 minutes per side. Remove and let cool.
- In the same skillet, cook mushrooms, shallots, and garlic until mushrooms turn golden brown, about 5-7 minutes. Stir in thyme, season with salt and pepper, then cool.
- On a floured surface, roll puff pastry to about 1/8 inch thickness. Cut into 3-inch squares.
- Spread a spoonful of mushroom mixture onto each pastry square. Add a piece of beef, then fold pastry over and seal edges with a fork.
- Preheat oven to 400°F (200°C). Place bites on a baking sheet, brush with beaten egg, and bake for 15-20 minutes until golden brown.
- Allow bites to cool slightly before serving. Enjoy warm.
Notes
- Use Dijon mustard inside for an extra layer of flavor.
- Store leftovers in an airtight container and reheat before serving.
- These bites can be prepared ahead and baked just before serving.
