Print

Perfect Mini Beef Wellington Bites

mini beef Wellington bites - featured image
Print Recipe

These mini beef Wellington bites are elegant, bite-sized appetizers featuring tender beef medallions wrapped in flaky puff pastry with a savory mushroom duxelles. Perfect for entertaining, they are quick to prepare and impress guests with their buttery crust and juicy center.

Ingredients

Scale
  • 1 pound (450g) beef tenderloin medallions, trimmed and cut into 1.5-inch rounds
  • 2 sheets puff pastry, thawed
  • 8 ounces (225g) cremini or button mushrooms, finely chopped
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons Dijon mustard
  • 4 to 6 slices prosciutto (optional)
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • Salt and pepper to taste

Instructions

  1. Prepare the mushroom duxelles: Heat butter in a sauté pan over medium heat. Add minced shallots and garlic, cook until fragrant (about 2 minutes). Add finely chopped mushrooms and fresh thyme, cooking until moisture evaporates and mixture is paste-like (about 10 minutes). Season with salt and pepper. Remove from heat and let cool.
  2. Sear the beef medallions: Season beef rounds with salt and pepper. In the same pan, add a touch of oil and sear beef on high heat for 1-2 minutes per side, aiming for a nice brown crust but rare inside. Remove from pan and brush each with Dijon mustard. Let rest.
  3. Roll out puff pastry on a lightly floured surface to about 1/8 inch (3mm) thickness. Cut into roughly 3×3 inch (7.5×7.5 cm) squares or circles.
  4. Assemble the Wellington bites: Place a slice of prosciutto (optional) on each pastry piece, then a spoonful of mushroom duxelles, and finally a beef medallion on top. Fold pastry edges over the beef to seal, pinching gently. Place seam side down on the baking sheet.
  5. Brush each pastry parcel lightly with the beaten egg wash for a golden finish.
  6. Preheat oven to 400°F (200°C). Bake bites for 15-18 minutes until pastry is puffed and golden brown.
  7. Let the bites cool for 5 minutes before serving to allow juices to redistribute.

Notes

Let the mushroom duxelles cool completely before assembling to prevent soggy pastry. Sear beef medallions quickly to keep them rare inside and juicy. Brush pastry edges with egg wash before sealing to keep pockets intact. For extra shine, apply a second egg wash before baking. Chill puff pastry briefly if sticky or hard to work with. To reheat leftovers, bake at 350°F (175°C) for 8-10 minutes to restore crispness. Avoid microwaving to prevent soggy crust.

Nutrition

Keywords: mini beef Wellington, appetizer, party bites, puff pastry, mushroom duxelles, easy entertaining, beef tenderloin, finger food

Find it online: https://junomeals.com/perfect-mini-beef-wellington-bites-recipe-easy-entertaining-appetizers/