Mini Beef Wellington Bites (1 Hr, 10 Mins)

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These mini beef wellington bites are a fun and delicious dish, perfect for cocktail parties, festive gatherings, or as a special treat during a family dinner.

They feature a succulent piece of beef tenderloin, wrapped in a flavorful duxelles mixture, all encased in golden, flaky puff pastry.

Easy to pick up and enjoy, these bites offer the perfect balance of meaty and pastry goodness, with a touch of sophistication that elevates any occasion.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 bites 1x

Ingredients

Units Scale
  • 1 pound beef tenderloin, cut into 24 small cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 package (17.25 ounces) frozen puff pastry, thawed
  • 2 tablespoons English mustard (or Dijon mustard)
  • 1/2 cup finely chopped mushrooms
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon thyme leaves
  • 1/4 cup dry white wine
  • 1 egg, beaten (for egg wash)

Instructions

  1. Season and sear the beef (10 minutes): Season the beef cubes generously with salt and pepper. Heat the olive oil in a skillet over high heat. Sear the beef cubes quickly on all sides, just until browned but not cooked through, about 1-2 minutes total. Set aside to cool.
  2. Prepare the duxelles (10 minutes): In the same skillet, add the mushrooms, onion, garlic, and thyme. Cook over medium heat until the vegetables are softened and all the moisture has evaporated, about 8-10 minutes. Deglaze the pan with the white wine, and continue cooking until the wine has evaporated. Let the mixture cool.
  3. Prep the puff pastry (10 minutes): Roll out the puff pastry on a lightly floured surface. Cut into 24 squares that are large enough to wrap around the beef cubes.
  4. Assemble the Wellington bites (15 minutes): Spread a small amount of mustard on each puff pastry square. Place a spoonful of the duxelles mixture on each square, then top with a seared beef cube. Wrap the pastry around the beef and pinch to seal the edges.
  5. Bake (20 minutes): Preheat your oven to 400°F (200°C). Place the prepared bites on a baking sheet lined with parchment paper. Brush each with beaten egg. Bake for 18-20 minutes, or until the pastry is golden and puffed.
  6. Serve (5 minutes): Let the bites cool slightly before serving.

Notes

Mini beef wellington bites are a luxurious and delightful dish that will impress your guests with their sophisticated flavor and presentation.

Make sure the puff pastry is cold when you work with it, as this will help to ensure that it puffs up nicely in the oven.

These bites can be prepared ahead of time and baked just before serving to keep them fresh and hot.

For an extra layer of flavor, you might consider wrapping each beef cube with a small piece of prosciutto before encasing it in the puff pastry. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 bite
  • Calories: 180
  • Sugar: >1g
  • Sodium: 95mg
  • Fat: 12g
  • Carbohydrates: 10g
  • Fiber: >1g
  • Protein: 8g
  • Cholesterol: 25mg

Pair this with...

Easy Stuffing

Grab a loaf of day-old bread and tear or cut it into bite-sized chunks. If you want to speed things up, give those pieces a quick toast in the oven. Meanwhile, in a large skillet, melt some butter and sauté diced onions and celery until they're soft and translucent. Stir in seasonings like sage, thyme, and a bit of salt and pepper. Toss the toasted bread chunks into the skillet and give it a good mix. Pour in some chicken or vegetable broth, just enough to moisten the bread without making it soggy. Give it a stir, letting all the ingredients get to know each other. Pop the skillet into the oven for a quick bake until the top is crispy.

Cranberry Sauce

Grab a bag of fresh or frozen cranberries and toss them into a saucepan. Add in some sugar (or honey for a natural twist) to balance out the tartness. For a deeper flavor profile, zest and juice an orange into the mix. As everything simmers together on medium heat, the cranberries will burst and the sauce will thicken. Feel free to adjust the sweetness as you go. Once it's reached your desired consistency, let it cool down. The sauce will continue to gel as it cools. Transfer to a serving dish, and voilà, you have a homemade cranberry sauce that's both zesty and sweet.

Roasted Brussels Sprouts

Start by preheating your oven to 375. Halve your Brussels sprouts and spread them out on a baking tray. A good glug of olive oil ensures they roast up nice and crispy. Season them with a bit of salt, and if you're feeling adventurous, a sprinkle of black pepper or even a dash of red pepper flakes for a kick. Into the oven they go, and in no time, they'll come out caramelized, crispy on the outside and tender on the inside.

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