Beef Wellington Bites Recipe
Beef Wellington Bites are, quite simply, the life of any elegant gathering! These gorgeous little parcels of buttery puff pastry are each packed with a tender cube of beef tenderloin, savory mushroom duxelles, a brush of Dijon, and a golden, flaky crust. Every bite offers a perfect harmony of flavors and textures that make this classic beef Wellington dish irresistibly fun and shareable. Whether you’re planning a holiday bash or a cozy night in, these bites are sure to steal the show and delight your guests from the first bite to the last crumb.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient here counts, working its magic to build layers of flavor and that signature mouthwatering contrast of juicy beef, earthy mushrooms, and crisp, golden pastry. You don’t need a long shopping list—just a few fresh, quality ingredients to create showstopping Beef Wellington Bites that pack a punch!
- Beef tenderloin: The star of the dish; use a well-marbled cut for ultimate tenderness in every bite.
- Salt and black pepper: These simple seasonings are essential for highlighting the natural flavors of the beef.
- Olive oil: For quickly searing the beef cubes to lock in juicy flavor and give a gorgeous brown crust.
- Unsalted butter: Adds rich, nutty flavor to the mushrooms and rounds out their earthy notes.
- Cremini or button mushrooms: Finely chopped, they become the classic duxelles with a deep, savory taste.
- Garlic: Just a bit to bring a warm depth to the mushroom mixture—don’t skip it!
- Fresh thyme leaves: Lends a fragrant, herbal pop; if using dried thyme, use a pinch less as it’s stronger.
- Dijon mustard: A little goes a long way to add tang and balance the richness of the filling.
- Puff pastry: The key to those irresistible golden, flaky layers; let it thaw in the fridge for easy rolling.
- Egg (for egg wash): Brushed on top, it turns your Beef Wellington Bites delightfully glossy and golden as they bake.
- Flour for dusting: Just a sprinkle ensures your pastry doesn’t stick and rolls out dreamily thin.
How to Make Beef Wellington Bites
Step 1: Prepare the Beef
Start by cutting your beef tenderloin into 1-inch cubes and season them generously with salt and black pepper. Make sure each piece gets a good sprinkle, as this is the foundation of every bite. You’ll want to sear them quickly in olive oil over high heat for just about a minute—enough to create a flavorful crust on the outside while the center stays lovely and rare. Remove the cubes and let them cool, resisting the urge to cook them through, as they’ll finish perfectly in the oven later.
Step 2: Sauté the Mushroom Duxelles
In the same hot skillet, lower the heat to medium and melt your butter. Toss in those finely chopped mushrooms, minced garlic, and thyme, giving everything an occasional stir. The mushrooms will release a lot of moisture, so let them cook for 8–10 minutes until they’re dry and golden and embrace all the rich flavors from the butter and herbs. Stir in the Dijon mustard for a quick minute—this little touch is what makes the duxelles so unforgettable! Allow the mixture to cool before assembly.
Step 3: Roll Out and Portion the Puff Pastry
Lightly dust your work surface with flour and roll out your thawed puff pastry into an even sheet. Cut it into 2.5-inch squares—these are the perfect size to hold your delicious savory filling but easy enough to eat in one or two bites. Working with cold pastry makes assembly easier, so if it gets too soft, pop it back in the fridge for a few minutes.
Step 4: Assemble the Bites
Spoon about a teaspoon of your mushroom mixture into the center of each pastry square, then gently set a seared beef cube on top. Fold the corners of the pastry over the filling, pinching to seal them well and creating a neat, compact bundle. Turn each bite seam-side down on a lined baking sheet. This method keeps the filling secure and gives your Beef Wellington Bites that classic, polished look.
Step 5: Bake to Golden Perfection
Brush each bite with the beaten egg, making sure to coat the tops and sides for an even golden shine. Place the baking sheet into your preheated 400°F oven and bake for 15–18 minutes. Watch as they puff up and turn flaky and glossy. Once done, let them cool for a couple of minutes before serving—if you can possibly wait!
How to Serve Beef Wellington Bites
Garnishes
If you want to really wow your guests, finish your Beef Wellington Bites with a scatter of flaky sea salt, a sprinkle of fresh thyme leaves, or a thin ribbon of Dijon mustard across the top for extra flair. Microgreens or chive batons also look beautiful, adding a fresh contrast to the rich, buttery pastry.
Side Dishes
Classic Beef Wellington Bites pair fabulously with simple sides that don’t compete with their elegance. Think of a crisp arugula salad, roasted asparagus, or a bright herb vinaigrette for dipping. For heartier occasions, a creamy horseradish sauce or a tiny dollop of grainy mustard alongside each bite is a guaranteed crowd-pleaser.
Creative Ways to Present
Pile your Beef Wellington Bites high on a cake stand, arrange on a rustic wooden board with fresh herbs tucked around, or serve on individual tasting spoons for cocktail parties. Tiny ceramic ramekins or a swirl of sauce on a platter add even more visual pop—these little bites deserve to shine!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though that’s rare!), simply cool your Beef Wellington Bites completely, then store them in an airtight container in the fridge. They’ll stay fresh for up to two days and make an amazing next-day treat, retaining their rich flavor and flaky texture.
Freezing
To freeze, let the bites cool fully, then arrange them in a single layer on a baking sheet. Freeze until solid, then transfer to a sealed bag or container. They’ll keep beautifully for up to three months—perfect for prepping ahead for parties. You can bake straight from frozen, adding a minute or two to the baking time.
Reheating
For the best results, reheat your Beef Wellington Bites in a preheated 350°F oven for about 8–10 minutes until hot and the pastry crisps up again. Avoid microwaving, as it can make the pastry soggy. If you’re reheating from frozen, simply pop them straight into the oven for 12–15 minutes, no thawing necessary.
FAQs
Can I substitute another cut of beef?
Yes! While tenderloin delivers that buttery, melt-in-your-mouth result, you can use sirloin or another tender cut—just try to select something that stays juicy when cooked quickly and isn’t too lean.
What’s the best way to keep the bites from getting soggy?
Be sure to cook your mushroom mixture until completely dry and cool everything before assembly. A small smear of pâté or a slice of prosciutto under the mushrooms also acts as a moisture barrier for extra insurance.
Can I make Beef Wellington Bites ahead of time?
Definitely! You can assemble the bites up to the point of baking and refrigerate them, covered, for several hours or even overnight. Wait to add the egg wash until just before they go into the oven for best results.
Do I need to thaw puff pastry before using?
Yes, the puff pastry should be thawed in the refrigerator (not on the counter) for best texture and to keep it easy to handle. Cold pastry gives you the flakiest, puffiest crust.
How do I make vegetarian Wellington bites?
For a vegetarian spin, replace the beef cubes with roasted vegetables or additional mushroom filling, and season liberally. They’ll still be packed with flavor and look gorgeous on your party platter!
Final Thoughts
If you’re after a recipe that impresses with every bite, Beef Wellington Bites truly deliver on all fronts—crisp, rich, and irresistibly satisfying. I hope you’ll make a batch soon and share them with those you love! Happy baking and even happier feasting!
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Beef Wellington Bites Recipe
- Total Time: 48 minutes
- Yield: 16–20 bites 1x
- Diet: Non-Vegetarian
Description
These mini Beef Wellington Bites are a delightful appetizer perfect for any gathering. Tender beef cubes, savory mushroom duxelles, and flaky puff pastry come together to create a bite-sized version of the classic Beef Wellington.
Ingredients
Beef Wellington Bites:
- 1 pound beef tenderloin, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Mushroom Duxelles:
- 8 oz cremini or button mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon Dijon mustard
Additional:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour for dusting
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the beef: Season the beef cubes with salt and pepper. Sear in a skillet over high heat for about 1 minute. Remove and let cool.
- Make the mushroom duxelles: Sauté mushrooms, garlic, and thyme until golden. Stir in Dijon mustard and let cool.
- Assemble the bites: Roll out puff pastry, cut into squares, add mushroom mixture and beef cube to each, fold, and seal.
- Bake: Place bites on baking sheet, brush with egg wash, and bake for 15–18 minutes or until golden brown. Serve warm.
Notes
- You can prepare the mushroom mixture and sear the beef in advance.
- For extra flavor, consider adding a thin layer of pâté or prosciutto under the mushrooms before wrapping.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1 bite
- Calories: 130
- Sugar: 0g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 25mg
