Mini Beef Wellington Bites

🕒 Prep: 30 min
🔥 Cook: 20 min
🍽 Serves: 12
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Mini Beef Wellington Bites are your shortcut to luxury on a plate. Perfect for impressing guests or indulging in a fancy snack night, these bites capture the essence of traditional Beef Wellington in a convenient, finger-food form.

Ingredients for Mini Beef Wellington Bites

Beef tenderloin is the star of this dish, offering a tender and juicy bite inside the pastry. A quick sear locks in its natural juices. Olive oil helps achieve that perfect sear. The mushrooms form the base of the duxelles, providing an earthy flavor that complements the beef. Butter adds richness to the sautéed mushrooms, shallots, and garlic. Garlic and shallots lend aromatic depth, while fresh thyme introduces a hint of herbal brightness. A splash of dry white wine deglazes the pan, enhancing the duxelles with a touch of acidity. Puff pastry encases all these flavors in a buttery, crispy shell. Lastly, a beaten egg ensures a golden, glossy finish.

Tips & Tricks

  • Chill the beef after searing to make slicing easier.
  • Ensure the duxelles mixture is completely cooled before assembling to prevent soggy pastry.
  • Use a sharp knife to cut the puff pastry for clean edges.

Serving Suggestions

These Mini Beef Wellington Bites pair perfectly with a light salad for balance. A side of horseradish cream or a red wine reduction makes an excellent dipping sauce. They also shine alongside a glass of your favorite red wine, enhancing the flavors beautifully.

Frequently Asked Questions

Can I make these ahead of time?
Yes, you can assemble them a day in advance and refrigerate. Bake just before serving.
What if I don't have white wine?
You can use chicken or vegetable broth as a substitute. It won't be quite the same, but it'll still add flavor.
Can I use another cut of beef?
While tenderloin is ideal for its tenderness, you could use sirloin as a more economical option.

Mini Beef Wellington Bites Recipe Walkthrough

First, set your oven to preheat at 400°F (200°C) and line a baking sheet with parchment paper to make cleanup a breeze. Next, grab your skillet and heat up the olive oil over medium-high heat. Once hot, sear the beef tenderloin on all sides until it’s nicely browned. This step doesn’t just add flavor; it also helps to lock in those precious juices. Set the beef aside to cool a bit.

Using the same skillet, melt the butter and toss in the mushrooms, shallots, and garlic. Cook until the mushrooms are browned and the liquid has evaporated, which should take about 5–7 minutes. Stir in the thyme and pour in the white wine. Let it bubble away until the wine reduces, leaving behind a concentrated savory mix. Season this duxelles with a pinch of salt and pepper, then set it aside to cool.

Roll out your puff pastry and cut it into squares large enough to wrap around the beef cubes. Slice the cooled beef into small cubes, placing one cube on each pastry square. Top with a spoonful of the mushroom duxelles.

Carefully wrap the pastry around the beef and duxelles, using the beaten egg to seal the edges. Place each little parcel onto your prepared baking sheet, and brush the tops with more beaten egg for that golden finish.

Bake these beauties for 15–20 minutes or until they’re puffed and golden brown. Serve them warm and watch them disappear!

Why You'll Love This Recipe

  • Perfect for cocktail parties or special occasions.
  • Rich flavors wrapped in a flaky puff pastry.
  • A touch of gourmet cooking without the stress.
  • Great make-ahead option for easy entertaining.

Ingredients

1 lb beef tenderloin
1 tbsp olive oil
1/2 lb mushrooms, finely chopped
2 tbsp butter
2 cloves garlic, minced
1/4 cup shallots, minced
1 tbsp fresh thyme, chopped
1/4 cup dry white wine
Salt and pepper to taste
1 lb puff pastry
1 egg, beaten

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium-high heat and sear the beef tenderloin on all sides until browned. Remove from heat and let cool.
3. In the same skillet, melt butter and add mushrooms, shallots, and garlic. Cook until mushrooms are browned and liquid is evaporated.
4. Stir in thyme and white wine, cooking until wine is reduced. Season with salt and pepper, then cool the duxelles mixture.
5. Roll out puff pastry and cut into squares large enough to wrap beef pieces.
6. Slice beef tenderloin into small cubes and place a cube on each pastry square. Top with a spoonful of mushroom duxelles.
7. Wrap the pastry around the beef and duxelles, sealing edges with beaten egg.
8. Place pastry-wrapped beef on the prepared baking sheet and brush with remaining beaten egg.
9. Bake for 15-20 minutes or until golden brown and puffed. Serve warm.

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