Mini Beef Wellington Bites are the epitome of indulgent elegance in a bite-sized package. Imagine tender beef tenderloin perfectly seared, encased in flaky puff pastry, and bursting with a savory mushroom filling. Whether you’re hosting a fancy dinner party or looking for the perfect appetizer to impress during the holidays, these delightful morsels will have your guests raving. I first stumbled upon this recipe at a family gathering and instantly knew it would become a staple in my appetizer repertoire.

Why you’ll love this dish

These Mini Beef Wellington Bites are not only stunning but incredibly simple to prepare! They allow you to enjoy the flavors of a classic Beef Wellington without the time commitment of the full dish. These bites are perfect for a cocktail party, holiday gathering, or even a special date night at home. Plus, who doesn’t love a satisfying, bite-sized treat that looks as exquisite as it tastes?

“I made these for my holiday party, and they were the highlight of the evening! Everyone kept asking for the recipe!” – Emily T.

How this recipe comes together

Preparing these mini delights is easier than you’d think. You’ll start by searing seasoned beef tenderloin pieces to lock in flavor. Next, you’ll whip up a rich mushroom mixture that adds an earthy depth to each bite. After assembling your ingredients into squares of puff pastry, a quick chilling in the fridge helps keep them flaky. Finally, a short baking time yields the most exquisite golden bites.

What you’ll need

Gather these items for your Mini Beef Wellington Bites:

Beef Tenderloin (cut into small, bite-sized pieces)
Puff Pastry (store-bought, thawed)
Mushrooms (button or cremini, finely chopped)
Shallots (finely chopped)
Garlic (2 cloves, minced)
Fresh Thyme
Butter (for sautéing)
Dijon Mustard
Egg (beaten, for egg wash)
Salt
Black Pepper

Feel free to swap in your favorite mushrooms or even substitute turkey for beef if you’re looking for a lighter option!

Step-by-step instructions

Begin by generously seasoning the beef tenderloin pieces with salt and pepper. Sear them in a hot skillet over medium-high heat for 1-2 minutes on each side until nicely browned. After searing, set the pieces aside to cool.
In the same skillet, melt butter over medium heat. Add in the finely chopped mushrooms, shallots, garlic, and thyme. Cook for about 8-10 minutes until golden brown and most moisture has evaporated. Season this mixture with salt and pepper, then let cool.
On a lightly floured surface, roll out the thawed puff pastry and cut it into 3×3-inch squares.
In the center of each pastry square, spoon a small amount of the cooled mushroom mixture. Place a piece of the seared beef on top and spread a thin layer of Dijon mustard over the beef.
Fold the corners of the pastry up around the filling and seal tightly to prevent any leaks during baking.
Arrange the assembled bites on a parchment-lined baking sheet and chill in the refrigerator for at least 20 minutes.
Before baking, brush each bite with the beaten egg for that beautiful golden crust.
Preheat your oven to 400°F (200°C). Bake for 12-15 minutes or until the pastry is puffed and golden brown.
Allow to cool slightly before serving. Enjoy them warm for the best experience!

Best ways to enjoy it

These Mini Beef Wellington Bites shine at any gathering! Serve them alongside a fresh green salad, or pair them with a tangy dipping sauce like chimichurri or horseradish cream. For an elegant touch, consider serving them on a wooden platter garnished with fresh herbs and a glass of well-chilled red wine.

How to store & freeze

If you’re lucky enough to have leftovers, you can store them in the fridge for up to three days in an airtight container. To reheat, pop them in a preheated 350°F oven for about 10 minutes to regain their crispiness. If you’d like to prepare these ahead of time, assemble and freeze them unbaked. Once frozen, transfer to a freezer bag and bake directly from the freezer when ready, adding a few extra minutes to the baking time.

Helpful cooking tips

Ensure your beef is at room temperature before searing for the best results.
Let the mushroom mixture cool before assembling, as hot filling can cause the pastry to become soggy.
Don’t skip on the egg wash! It’s crucial for achieving that stunning golden finish.

Creative twists

Want to mix things up? Try adding a bit of crumbled blue cheese or goat cheese into the beef mixture for a tangy surprise. You could also use different herbs like rosemary or sage to give the dish a unique flair. For a vegetarian version, swap the beef for marinated roasted vegetables or a lentil mix.

Common questions

How long does it take to prepare these bites?
Total preparation and cooking time is around 45 minutes, so it’s quite manageable even for a weeknight treat!

Can I make these ahead of time?
Absolutely! You can assemble them the day before and bake them just before serving. Just make sure to chill them for the minimum time suggested to maintain the pastry’s integrity.

Can I freeze cooked Mini Beef Wellington Bites?
Yes, cooked bites can be frozen! Store them in an airtight container, and when you’re ready, reheat in the oven for a quick appetizer.

With these tips and tricks, you’ll be on your way to mastering the art of Mini Beef Wellington Bites, perfect for any occasion!

Mini Beef Wellington Bites

Indulgent bite-sized treats filled with tender beef and savory mushroom filling, wrapped in flaky puff pastry, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Appetizer, Snack

Cuisine American, French

Servings 12 bites

Calories 120 kcal

Ingredients

Beef and Filling

1 lb Beef Tenderloin, cut into small, bite-sized pieces For the best results, use grass-fed or quality beef.
8 oz Mushrooms, finely chopped Button or cremini mushrooms are ideal.
2 medium Shallots, finely chopped
2 cloves Garlic, minced
1 tbsp Fresh Thyme Chopped or whole leaves.
2 tbsp Butter For sautéing.
2 tbsp Dijon Mustard For spreading on beef.

Pastry Preparation

1 pkg Puff Pastry, store-bought, thawed Ensure it is fully thawed before use.
1 large Egg, beaten For egg wash.
to taste Salt and Black Pepper For seasoning.

Instructions

Preparation

Generously season the beef tenderloin pieces with salt and pepper.
Sear the beef in a hot skillet over medium-high heat for 1-2 minutes on each side until nicely browned. Set aside to cool.
In the same skillet, melt butter over medium heat. Add finely chopped mushrooms, shallots, garlic, and thyme. Cook for about 8-10 minutes until golden brown and moisture has evaporated. Season with salt and pepper, then let cool.
On a lightly floured surface, roll out the thawed puff pastry and cut into 3x3-inch squares.

Assembly

In the center of each pastry square, spoon a small amount of the cooled mushroom mixture.
Place a piece of the seared beef on top and spread a thin layer of Dijon mustard over the beef.
Fold the corners of the pastry up around the filling and seal tightly to prevent leaks during baking.
Arrange the assembled bites on a parchment-lined baking sheet and chill in the refrigerator for at least 20 minutes.

Cooking

Before baking, brush each bite with the beaten egg.
Preheat the oven to 400°F (200°C). Bake for 12-15 minutes or until the pastry is puffed and golden brown.
Allow to cool slightly before serving. Enjoy warm for the best experience!