Print

Mini Beef Wellington Bites Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

These Mini Beef Wellington Bites bring the elegance and flavor of classic beef Wellington into a perfect, bite-sized appetizer. Featuring tender seared beef filet wrapped in flaky puff pastry with a savory mushroom duxelles and dijon mustard mixture, these bites are ideal for holidays, parties, or any occasion where you want to impress without complicated preparation. They can be made ahead and baked fresh for effortless entertaining.

Ingredients

For the Beef and Duxelles

  • 1 Tbsp. salted butter
  • 1 Tbsp. olive oil
  • 1 1/2 lb. beef filet, cut into 12 pieces (1-by-2-inch each)
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 6 oz. cremini mushrooms, stems removed
  • 1 medium onion, diced finely
  • 1 Tbsp. fresh thyme, minced
  • 1 Tbsp. dijon mustard

For the Pastry

  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1 large egg, separated and beaten
  • 1 tsp. sea salt flakes
  • Chopped fresh parsley, for garnish
  • Bottled horseradish cream sauce, for serving

Instructions

  1. Preheat Oven: Set your oven to 400°F (204°C) and line a baking sheet with parchment paper to prepare for baking the Wellington bites.
  2. Sear the Beef: In a large skillet over medium-high heat, melt butter and heat olive oil until hot. Season beef pieces with kosher salt and black pepper. Sear each side of the beef pieces for about 45 seconds, just enough to lock in flavor without cooking through. Remove and let cool slightly.
  3. Prepare Mushroom Duxelles: Pulse cremini mushrooms in a food processor until finely chopped. In the same skillet with remaining drippings, cook diced onion and thyme over medium heat until translucent and fragrant, about 5 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are golden and moisture evaporates, around 8 to 10 minutes. Remove from heat and stir in dijon mustard to combine.
  4. Prepare Puff Pastry: On a lightly floured surface, roll out one sheet of thawed puff pastry into a 10-inch square. Cut using the fold lines into 3 long rectangles, then cut each in half crosswise to create 6 pieces. Repeat the process with the second sheet to yield 12 total pastry pieces.
  5. Assemble Wellington Bites: Place about 2 teaspoons of the mushroom mixture in the center of each pastry piece. Top with a seared beef piece. Brush the edges of the pastry with the egg white to help seal. Fold pastry carefully around the beef and mushroom mixture, pressing edges to seal completely. Place each bundle seam-side down on the prepared baking sheet.
  6. Finish and Bake: Brush each Wellington bite with the beaten egg yolk and sprinkle with sea salt flakes. Bake in the preheated oven until pastry is golden and crisp, about 16 to 18 minutes. Allow to cool slightly before garnishing with chopped fresh parsley. Serve warm alongside horseradish cream sauce.

Notes

  • For best results, use beef filet (filet mignon) which is tender and cooks quickly.
  • Mushroom duxelles should be cooked until dry to prevent soggy pastry.
  • Mini Beef Wellington Bites can be assembled up to 24 hours in advance and refrigerated before baking. Add 2 to 3 minutes extra bake time if baking from chilled.
  • Handle puff pastry gently to maintain flakiness; keep chilled until ready to use.
  • Serve with horseradish cream sauce to add a zesty contrast to the rich bites.

Find it online: https://bitezly.com/mini-beef-wellington-bites-recipe/