Mini Beef Wellington Bites

These mini beef Wellington bites are the ultimate crowd-pleaser for gatherings or romantic nights in. Each bite packs juicy beef tenderloin, savory mushroom filling, and crisp golden pastry—making them perfect for special occasions or when you want to impress without spending the whole day in the kitchen.

I whipped these up for a holiday cocktail party and they disappeared off the tray in minutes. Everyone expected something fancy and was thrilled to pick up these buttery, meaty morsels with their drinks.

Ingredients

• Beef tenderloin: Choose a center-cut piece for the most tender bites and make sure to cube it evenly for consistent cooking
• Mushrooms: Cremini or button types give an earthy, rich flavor and their moisture keeps the bites juicy. Choose firm mushrooms with dry caps
• Puff pastry: Store-bought works beautifully here for flakiness and speed. Make sure it is thoroughly thawed for easy handling
• Shallots: They offer subtle sweetness and help balance the umami mushrooms
• Fresh thyme: This little herb brightens everything and stands up well to the beef’s richness
• Dijon mustard: This is optional but adds a little tang and depth. Spread a thin layer for an extra layer of flavor
• Egg wash: Brushing the pastry helps achieve that golden crust
• Flour: Dusting your workspace prevents sticking and makes for easier rolling

Instructions

Sear the Beef:

Start by seasoning the beef cubes with salt and black pepper. Warm olive oil in a skillet set over medium-high. Sear the beef on all sides for roughly three minutes per side. The goal is to get a brown crust without fully cooking the center. Place the seared beef on a plate and let it cool completely so it does not steam the pastry later.

Cook the Mushroom Duxelles:

In the same pan, add the finely diced mushrooms, shallots, and minced garlic. Stir over medium heat for about seven minutes until the mushrooms have released their moisture and turned a deep golden color. Sprinkle in the thyme during the last minute of cooking and add more salt and pepper to taste. Transfer the mixture to a small bowl and allow it to cool before assembling.

Roll Out Puff Pastry:

Lightly dust your surface and rolling pin with flour. Place the thawed pastry down and roll to about one eighth of an inch thick. Cut the pastry into even squares measuring about three inches by three inches each. Handling the pastry while cool helps it stay flakey.

Assemble the Bites:

Lay out the pastry squares. In the center of each one, spoon a bit of your mushroom mixture, then top with a beef cube. If using Dijon, brush a tiny amount on the beef here. Fold the corners over the filling, pinching the seams and sealing them along the edges with a fork.

Egg Wash and Bake:

Preheat your oven to four hundred degrees Fahrenheit or two hundred Celsius. Arrange the bites seam side down on a parchment-lined baking tray. Beat the egg and brush over each pastry for even browning. Bake on the center rack for fifteen to twenty minutes until golden brown.

Serve and Enjoy:

Let the bites rest for a minute or two so the juices settle. Serve them just warm enough that the centers stay tender but not so hot that you burn your tongue. The pastry layers will be crisp and savory right out of the oven.

I am a big fan of the mushroom filling here. Growing up, mushrooms were always the flavor I looked for in holiday dishes. My kids love helping with the folding part and always beg to sneak an extra one straight off the baking sheet.

Storage and Leftover Tips

If you are prepping ahead stop just before the bake. Cover the assembled bites on a tray and chill up to twenty four hours before baking. Store fully baked leftovers in an airtight container in the refrigerator and reheat gently in a low oven to restore crisp pastry. These are not freezer friendly before baking since the raw pastry and mushrooms can get soggy but you can freeze baked bites and warm them up for quick snacks or future gatherings.

Easy Ingredient Swaps

Swap beef with portobello mushroom cubes for a vegetarian take. Use caramelized onions instead of mushrooms for a different depth. If you cannot find puff pastry crescent roll dough also works in a pinch.

Perfect Ways to Serve This

These are great with a horseradish dip or a dab of extra mustard on the side. Serve them next to a simple green salad for an elegant appetizer course. They are also lovely on a holiday cheese board among other nibbles and bites.

For the best mini Wellingtons always let the guests help themselves right off the tray. There is a little thrill in picking up something so decadent in one neat package. The mix of flavors and textures truly makes every bite a treat.

Recipe Q&A

→ What cut of beef works best?

Beef tenderloin or filet mignon is ideal for tenderness and juiciness in small portions.

→ How do I keep puff pastry flaky?

Chill the pastry before baking and avoid overworking it to promote light, flaky layers.

→ Can I prepare the bites ahead of time?

Yes, assemble and refrigerate them unbaked, then bake fresh before serving for best texture.

→ What are mushroom duxelles?

Finely chopped mushrooms, shallots, and garlic sautéed until browned and fragrant, often with herbs.

→ Should Dijon mustard be used?

Optional, but spreading a thin layer on pastry adds extra flavor to each bite.