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Best Easy Mini Beef Wellington Bites Crowd-Pleasing Recipe

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These mini Beef Wellington bites deliver all the wow factor of the classic dish without the all-day commitment. Perfect for parties, they feature tender beef tenderloin, savory mushroom duxelles, and flaky puff pastry in a bite-sized form that’s ready in under an hour.

Ingredients

Scale
  • 1 lb beef tenderloin, cut into 1-inch cubes
  • 1 sheet puff pastry, thawed
  • 8 oz cremini mushrooms, finely chopped
  • 4–6 slices prosciutto
  • 2 tablespoons Dijon mustard
  • 2 shallots, minced
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons unsalted butter
  • 1 egg, beaten with 1 tablespoon water
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Pat the beef tenderloin cubes dry with paper towels. Season generously with salt and pepper on all sides. Heat 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the beef cubes in a single layer and cook for 1-2 minutes per side until deeply browned. Transfer to a plate and let cool. Once cool, brush each cube lightly with Dijon mustard.
  3. In the same skillet, add the remaining 1 tablespoon of butter over medium heat. Add the minced shallots and cook for 2 minutes until softened. Add the chopped mushrooms, thyme leaves, and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until all liquid has evaporated and the mixture is a dark, concentrated paste. Remove from heat and let cool completely.
  4. On a lightly floured surface, roll out the thawed puff pastry sheet slightly to smooth out creases. Cut into 9 equal squares (about 3×3 inches each). Working with one square at a time, place a small spoonful of duxelles in the center. Top with a piece of prosciutto (torn to fit), then place a mustard-brushed beef cube on top. Bring the four corners up to meet at the top and pinch the edges to seal. Place seam-side down on the prepared baking sheet. Repeat with remaining squares.
  5. Brush each assembled bite with the egg wash, coating all exposed pastry. Bake for 18-22 minutes until the pastry is puffed and deep golden brown. The internal temperature of the beef should be around 125°F (52°C) for medium-rare.
  6. Let the bites rest on the baking sheet for 5 minutes before transferring to a cooling rack or serving platter. Serve warm.

Notes

Don’t skip drying the mushrooms thoroughly to prevent soggy pastry. Keep the pastry cold while assembling; if it gets sticky, refrigerate the baking sheet for 10 minutes before baking. For best results, use an instant-read thermometer to check beef doneness. The assembled bites can be refrigerated for up to 4 hours before baking, or frozen unbaked for up to 2 months.

Nutrition

Keywords: mini beef wellington, beef wellington bites, party appetizer, puff pastry appetizer, beef tenderloin appetizer, holiday appetizer, easy appetizer

Find it online: https://cookluma.com/best-easy-mini-beef-wellington-bites-crowd-pleasing-recipe/