Perfect Beef Wellington Bites
These bite-sized Beef Wellington appetizers combine seared beef tenderloin, flavorful mushroom duxelles, and flaky puff pastry for an elegant and easy-to-make treat perfect for entertaining.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 servings 1x
- Category: Appetizers
- Cuisine: British
Ingredients
Scale
- 1 pound beef tenderloin, cut into 1-inch cubes
- 1 tablespoon olive oil (for searing)
- Salt and freshly ground black pepper, to taste
- 8 ounces cremini mushrooms, finely chopped
- 2 tablespoons minced shallots
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves (optional)
- Salt and pepper, to taste
- 1 package puff pastry sheets, thawed (about 14 ounces)
- 1 egg yolk beaten with 1 tablespoon water (egg wash)
- 1 tablespoon Dijon mustard (optional)
Instructions
- Pat the beef tenderloin cubes dry with paper towels. Season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Sear the beef cubes in batches for 1-2 minutes per side until browned but still rare in the center. Remove and set aside to cool.
- In the same skillet, melt butter over medium heat. Add minced shallots and garlic, sauté until fragrant and translucent, about 2 minutes.
- Add finely chopped mushrooms and thyme. Cook, stirring frequently, until the mushroom mixture is dry and caramelized, about 8-10 minutes. Season with salt and pepper. Remove from heat and let cool completely.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheet gently if too thick. Cut into 2.5-inch squares.
- Brush the center of each puff pastry square with a thin layer of Dijon mustard (if using). Place a spoonful of mushroom duxelles in the center, then top with one seared beef cube.
- Fold the pastry around the beef, pinching edges to seal completely. Place seam-side down on the baking sheet.
- Brush each wrapped bite with the egg wash for a golden finish.
- Bake for 15-18 minutes until pastry is puffed and golden brown. Remove from oven and let cool slightly before serving.
Notes
Do not overcrowd the pan when searing beef to ensure proper caramelization. Cook mushroom duxelles until completely dry to avoid soggy pastry. Let beef and mushroom mixture cool before assembling to prevent steam buildup. For gluten-free, substitute puff pastry with gluten-free phyllo dough. For dairy-free, use olive oil instead of butter and dairy-free puff pastry.
Nutrition
- Serving Size: 1-2 bites per servin
- Calories: 135
- Sugar: 1
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
Keywords: Beef Wellington, appetizers, bite-sized, elegant, easy recipe, mushroom duxelles, puff pastry, entertaining