Description
Mini Beef Wellington Bites feature tender beef tenderloin, rich mushroom duxelles, and Dijon mustard wrapped in golden, flaky puff pastry. Perfect elegant appetizer for parties and special occasions!
Ingredients
1½ pounds beef tenderloin, cut into 12 medallions (about 2 oz each)
2 sheets frozen puff pastry, thawed
8 ounces cremini or button mushrooms, finely chopped
2 shallots, minced
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
3 tablespoons Dijon mustard
2 large eggs, beaten (for egg wash)
Salt and black pepper to taste
Fresh parsley for garnish
All-purpose flour for dusting work surface
Instructions
1. Remove beef from refrigerator 30 minutes before cooking to bring to room temperature.
2. Pat each beef medallion completely dry with paper towels and season generously with salt and pepper.
3. Thaw puff pastry according to package directions and keep cold but pliable.
4. Finely chop mushrooms in food processor until they resemble coarse sand.
5. Heat 2 tablespoons butter in large skillet over medium-high heat.
6. Add minced shallots and cook 2-3 minutes until softened, then add garlic and cook 30 seconds.
7. Add chopped mushrooms and thyme to skillet, cook 10-15 minutes stirring frequently until all liquid evaporates and mixture is paste-like.
8. Season mushroom duxelles with salt and pepper, transfer to bowl, and cool completely.
9. Heat 2 tablespoons olive oil in skillet over high heat until just smoking.
10. Sear beef medallions in batches 1-2 minutes per side until browned but raw inside.
11. Transfer seared beef to plate and refrigerate 15-20 minutes to cool completely.
12. Preheat oven to 400°F and line two baking sheets with parchment paper.
13. Beat eggs in small bowl for egg wash.
14. Brush cooled beef medallions on all sides with thin layer of Dijon mustard.
15. Roll out puff pastry sheets and cut each into 6 squares (4×4 inches) for 12 total.
16. Place 1 tablespoon cooled mushroom duxelles in center of each pastry square.
17. Top duxelles with one mustard-coated beef medallion.
18. Bring all four corners of pastry up over beef, overlapping and pinching to seal completely.
19. Place seam-side down on prepared baking sheet.
20. Brush each wellington generously with egg wash on all surfaces.
21. Cut 2-3 small slits in top of each wellington for steam vents.
22. Bake 20-25 minutes (20 for rare, 23-25 for medium) until deep golden brown.
23. Remove from oven and rest 5 minutes before serving.
24. Garnish with fresh parsley and serve immediately.
Notes
Cook mushroom duxelles until completely dry to prevent soggy pastry.
Cool both beef and duxelles completely before assembly.
Assembled wellingtons can be refrigerated unbaked for up to 4 hours.
Freeze assembled unbaked wellingtons for up to 1 month, bake from frozen adding 5-7 minutes.
Use instant-read thermometer: 125°F rare, 135°F medium-rare, 145°F medium.
Don’t skip egg wash, it creates moisture barrier and golden color.
Seal pastry edges tightly and cut steam vents to prevent sogginess.
Remove from oven 5 degrees before target temp as beef continues cooking during rest.
Reheat leftovers in 350°F oven for 8-10 minutes, don’t microwave.
For best texture, bake and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 mini wellington
- Calories: 285
- Sugar: 1g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg
Keywords: beef wellington bites, mini beef wellington, party appetizers, puff pastry beef, elegant appetizer, beef tenderloin recipe