Perfect Mini Beef Wellington Bites Recipe
Introduction
Perfect Mini Beef Wellington Bites are an elegant and delicious appetizer that combines tender seared beef with a savory mushroom mixture, all wrapped in flaky puff pastry. These bite-sized treats are perfect for entertaining or a special snack that feels indulgent yet approachable.
Ingredients
- Beef tenderloin, cut into small, bite-sized pieces
- Store-bought puff pastry, thawed
- Button or cremini mushrooms, finely chopped
- Shallots, finely chopped
- Garlic, 2 cloves, minced
- Fresh thyme
- Butter, for sautéing
- Dijon mustard
- Egg, beaten (for egg wash)
- Salt
- Black pepper
Instructions
- Step 1: Season the beef tenderloin pieces generously with salt and pepper. Sear them in a hot skillet over medium-high heat for 1-2 minutes per side until browned. Set aside to cool.
- Step 2: In the same skillet, melt the butter over medium heat. Add the finely chopped mushrooms, shallots, garlic, and fresh thyme. Cook until the mixture is golden brown and most of the moisture has evaporated, about 8-10 minutes. Season with salt and pepper, then let it cool.
- Step 3: On a lightly floured surface, roll out the puff pastry and cut it into squares about 3 inches by 3 inches.
- Step 4: Place a small spoonful of the mushroom mixture in the center of each pastry square. Top with a piece of seared beef and a thin layer of Dijon mustard. Fold the corners of the pastry up and seal tightly.
- Step 5: Place the assembled bites on a parchment-lined baking sheet and chill in the refrigerator for at least 20 minutes.
- Step 6: Brush each piece with the beaten egg to achieve a golden, shiny finish.
- Step 7: Preheat your oven to 400°F (200°C). Bake the bites for 12-15 minutes, or until the pastry is golden brown and puffy.
- Step 8: Let the bites cool slightly before serving. Enjoy them warm for the best flavor.
Tips & Variations
- Use a mix of mushrooms like shiitake or porcini for a richer, earthier flavor.
- Chill the bites well before baking to help the pastry hold its shape.
- Serve with a horseradish cream or mustard dipping sauce to enhance flavor.
- For a make-ahead option, assemble and freeze the bites, then bake directly from frozen adding a few extra minutes to the cooking time.
Storage
Store any leftover mini Beef Wellington Bites in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated 350°F (175°C) oven for 8-10 minutes to keep the pastry crisp. Avoid microwaving as it can make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef?
Beef tenderloin is preferred for its tenderness and quick searing, but you can use sirloin or filet mignon. Just be sure to adjust cooking times and slice into appropriately sized pieces.
Can these bites be made vegetarian?
Yes, replace the beef with roasted vegetables or a plant-based meat substitute, and keep the mushroom mixture for richness. Adjust seasoning as needed to maintain flavor balance.
PrintPerfect Mini Beef Wellington Bites Recipe
These Perfect Mini Beef Wellington Bites are an elegant appetizer featuring tender seared beef tenderloin wrapped in flaky puff pastry with a savory mushroom duxelles and a hint of Dijon mustard. Crispy on the outside and juicy on the inside, they are perfect for parties or special occasions.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12–16 mini bites 1x
- Category: Appetizer
- Method: Baking
- Cuisine: British
Ingredients
Beef and Mushroom Duxelles
- 8 oz Beef Tenderloin, cut into small, bite-sized pieces
- 1 cup mushrooms (button or cremini), finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 2 tbsp butter
- Salt, to taste
- Black pepper, to taste
Assembly
- 1 sheet Puff Pastry, store-bought, thawed
- 1 tbsp Dijon Mustard
- 1 egg, beaten (for egg wash)
- Additional salt and pepper for seasoning beef
Instructions
- Season and Sear Beef: Generously season the beef tenderloin pieces with salt and black pepper. Heat a skillet over medium-high heat and sear the beef pieces for 1-2 minutes on each side until nicely browned. Remove from skillet and set aside to cool.
- Prepare Mushroom Duxelles: In the same skillet, melt butter over medium heat. Add finely chopped mushrooms, shallots, garlic, and fresh thyme. Cook, stirring occasionally, for 8-10 minutes until the mixture is golden brown and most moisture has evaporated. Season with salt and pepper and allow to cool.
- Roll and Cut Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into approximately 3×3 inch squares.
- Assemble Wellington Bites: Place a small spoonful of mushroom duxelles in the center of each pastry square. Place a piece of seared beef on top, then spread a thin layer of Dijon mustard over the beef. Fold the corners of the pastry up around the filling and seal tightly to enclose the filling.
- Chill Before Baking: Arrange the assembled bites on a parchment-lined baking sheet. Refrigerate for at least 20 minutes to help pastry hold shape during baking.
- Apply Egg Wash: Brush each pastry bite with the beaten egg to give a glossy and golden finish when baked.
- Bake: Preheat your oven to 400°F (200°C). Bake the bites for 12-15 minutes or until the puff pastry is golden brown and puffy.
- Cool and Serve: Remove from oven and let cool slightly before serving. Best enjoyed warm for optimal flavor and texture.
Notes
- Be sure to cool the beef and mushroom mixture before assembling to prevent pastry from becoming soggy.
- You can prepare the mushroom duxelles a day ahead and store in the refrigerator.
- Use a sharp knife or pizza cutter for clean puff pastry squares.
- Serve with a side of horseradish sauce or a light mustard dip for extra flavor.
- For best results, do not overcook the beef during searing to keep it tender inside.
Keywords: Beef Wellington Bites, Mini Beef Wellington, Puff Pastry Appetizer, Mushroom Duxelles, Party Finger Food
