Why You’ll Love This Recipe
Mini beef Wellington bites are the ultimate bite-sized luxury — tender beef wrapped in golden puff pastry with a rich mushroom duxelles and a hint of Dijon. They’re elegant enough for holiday parties yet simple enough to prepare ahead, making them the ideal appetizer for gatherings. I made these for a New Year’s Eve party once, and guests were hovering by the oven waiting for the next tray to come out — that’s how irresistible they are. These miniature versions of the classic Wellington offer the same buttery, savory goodness in a perfectly portioned bite. Crispy, juicy, and deeply flavorful, they’re a guaranteed showstopper for any celebration.
Mini Beef Wellington Bites: Elegant, Savory, and Perfect for Holiday Entertaining
- Total Time: 40 minutes
- Yield: 20 bites
- Diet: Halal
Description
Mini Beef Wellington Bites are a bite-sized version of the classic dish, featuring tender seared beef wrapped in mushroom duxelles and puff pastry, baked until golden and flaky—perfect for holiday parties or elegant appetizers.
Ingredients
- 1 lb beef tenderloin, cut into 1-inch cubes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp butter
- 8 oz mushrooms, finely minced
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour for dusting
Instructions
- Season the beef cubes with salt and pepper. Heat olive oil in a skillet over high heat and quickly sear the beef on all sides, about 1 minute each. Remove and let cool.
- In the same pan, melt butter. Add mushrooms, garlic, shallot, and thyme. Cook until moisture evaporates and mixture becomes a paste, about 8–10 minutes. Set aside to cool.
- Brush each piece of seared beef with a small amount of Dijon mustard.
- Roll out the puff pastry on a floured surface and cut into 2-inch squares.
- Place a small spoonful of mushroom duxelles on each pastry square, then top with a beef cube.
- Fold pastry edges over the beef to seal completely. Place seam-side down on a baking sheet lined with parchment.
- Brush tops with egg wash.
- Bake at 400°F (200°C) for 12–15 minutes, or until golden brown.
- Cool slightly before serving.
Notes
- You can make the mushroom duxelles ahead of time to speed up prep.
- Ensure the beef is not over-seared to avoid dryness after baking.
- Serve with a dipping sauce like horseradish cream or red wine reduction.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: British
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef tenderloin — Tender, juicy, and ideal for quick cooking in bite-size pieces.
Salt and black pepper — Enhances the natural beef flavor.
Olive oil or butter — For searing the beef and starting the duxelles.
Mushrooms — Finely chopped to create the savory, earthy duxelles filling.
Shallots or onions — Add aromatic sweetness to the mushroom mixture.
Garlic — Boosts richness and depth in the duxelles.
Fresh thyme — Adds earthy herb flavor that pairs beautifully with beef.
Dijon mustard — A thin layer on the beef adds tang and balance.
Puff pastry — Wraps each bite in golden, flaky layers.
Egg (for egg wash) — Helps the pastry bake to a glossy, golden finish.
Prosciutto (optional) — Adds extra saltiness and keeps moisture away from the pastry.
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the beef tenderloin into small, bite-sized cubes. Season with salt and pepper. Heat olive oil in a skillet over medium-high heat and quickly sear the beef on all sides, about 30 seconds per side. Do not cook fully. Remove from heat and brush each piece lightly with Dijon mustard.
In the same skillet, add finely chopped mushrooms, shallots, garlic, and thyme. Cook over medium heat until the mixture is dry and fragrant, about 6–8 minutes. Set aside to cool.
Unroll the puff pastry and cut into small squares (about 2–3 inches). If using prosciutto, place a small piece onto each square. Add a teaspoon of the mushroom mixture on top, then place a seared beef cube in the center. Fold the pastry over the filling, sealing the edges, and place seam-side down on the baking sheet.
Brush each bite with egg wash and bake for 12–15 minutes, or until golden brown and flaky. Let cool for 5 minutes before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
Serves 10–12 as an appetizer. Preparation takes 20 minutes, baking about 15 minutes. Total time: approximately 35 minutes.
Storage/reheating
Refrigerate leftovers for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness. These freeze well unbaked — simply assemble, freeze on a tray, then bake from frozen, adding a few extra minutes.
Variations and Customizations
Blue Cheese Wellington Bites — Add a tiny crumble of blue cheese inside for bold flavor.
Garlic Herb Version — Mix fresh parsley and rosemary into the mushroom duxelles.
Steakhouse Style — Add a dab of creamy horseradish before wrapping in pastry.
Pancetta Swap — Use pancetta instead of prosciutto for a smokier taste.
Mushroom Lover’s Bites — Use a mix of cremini, shiitake, and oyster mushrooms for depth.
Balsamic Glazed — Brush finished bites with a balsamic reduction for a gourmet touch.
Truffle Twist — Add a few drops of truffle oil to the duxelles for elegance.
Spicy Dijon — Add a pinch of cayenne or use spicy mustard for heat.
Mini Chicken Wellington — Swap beef for diced chicken breast.
Vegetarian Version — Replace beef with roasted butternut squash cubes.
FAQs
Can I make these ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Do I need to fully cook the beef first?
No — searing is enough, as it finishes cooking in the oven.
Can I use ground beef instead?
It works, but beef cubes keep the traditional Wellington texture.
Can I freeze them?
Yes — freeze unbaked bites, then bake from frozen.
What mushrooms work best?
Cremini offer great flavor, but any mix of mushrooms works well.
Can I skip the prosciutto?
Yes, but the prosciutto adds flavor and prevents sogginess.
How do I prevent soggy pastry?
Cook the mushroom mixture thoroughly to remove moisture.
How do I make them extra crispy?
Bake on a metal sheet and avoid overcrowding.
Can I serve these at room temperature?
They’re best warm but still delicious at room temperature.
What dipping sauce works well?
Horseradish cream, Dijon mayo, or balsamic glaze are great options.
Conclusion
Mini beef Wellington bites are the perfect combination of elegance and comfort — buttery puff pastry, tender seared beef, and a rich mushroom filling wrapped into an irresistible appetizer. These little bites make any holiday or special occasion feel elevated, and they’re surprisingly simple to prepare. Whether you’re hosting a festive dinner party or preparing a beautiful appetizer spread, this recipe is sure to impress your guests with its flavor, texture, and stunning presentation. Enjoy watching them disappear one by one — they truly are unforgettable.
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