Mini Beef Wellington Bites are a luxurious and elegant appetizer that features tender beef wrapped in a flaky, buttery puff pastry with a savory mushroom duxelles filling. These bite-sized versions of the classic Beef Wellington are perfect for parties, holidays, or any gourmet gathering.
(Makes 12 Bites)
For the Beef
450 g beef tenderloin (filet mignon), cut into 1-inch cubes
Salt and black pepper, to taste
1 tbsp olive oil
1 tbsp butter
For the Mushroom Duxelles
8 oz (225g) cremini or button mushrooms, finely chopped
2 tbsp unsalted butter
1 shallot, finely minced
2 cloves garlic, minced
1 tsp fresh thyme leaves
¼ tsp salt
¼ tsp black pepper
¼ cup dry white wine or beef broth
1 tsp Dijon mustard (optional, for extra flavor)
For Assembly
1 sheet of puff pastry, thawed
1 egg (for egg wash)
1 tbsp milk or water
Fresh thyme leaves (for garnish, optional)
For the Red Wine Reduction Sauce (Optional)
½ cup red wine
½ cup beef broth
1 tsp balsamic vinegar
1 tbsp butter
Salt and pepper, to taste
Prepare the Beef
1
- Season the beef cubes generously with salt and black pepper.
- Heat olive oil and butter in a pan over medium-high heat.
- Sear the beef cubes for about 1 minute per side, just until browned (not fully cooked).
- Transfer to a plate and let cool.
Make the Mushroom Duxelles
2
- Melt butter in the same pan over medium heat.
- Add shallots and garlic, sautéing for 1-2 minutes until fragrant.
- Add chopped mushrooms, thyme, salt, and black pepper.
- Cook for 5-7 minutes until the mushrooms release moisture and become golden.
- Deglaze with white wine, cooking until liquid is evaporated.
- Stir in Dijon mustard (if using) and cook for 1 more minute.
- Let the mixture cool.
Assemble the Mini Beef Wellingtons
3
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface.
- Cut into 12 small squares (about 2.5 inches each).
- Place a small spoonful of mushroom duxelles in the center of each square.
- Top with a seared beef cube.
- Fold the pastry over the beef, sealing the edges tightly.
- Place seam-side down on a lined baking sheet.
Egg Wash and Bake
4
- Whisk together egg and milk to create an egg wash.
- Brush over each Wellington bite for a golden crust.
- Bake for 15-18 minutes until the pastry is golden brown.
Make the Red Wine Reduction Sauce (Optional)
5
- In a small saucepan, bring red wine and beef broth to a simmer.
- Reduce by half, then stir in butter and balsamic vinegar.
- Season with salt and pepper and serve alongside the Wellingtons.
Serve and Enjoy
6
- Arrange the bites on a serving platter.
- Garnish with fresh thyme.
- Serve warm with the red wine sauce on the side.
Pro Tips
7
- For extra crisp pastry: Chill the wrapped beef for 10 minutes before baking.
- For a deeper flavor: Add a slice of prosciutto around the beef before wrapping in pastry.
- For a truffle twist: Stir in a few drops of truffle oil to the mushroom duxelles.
