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Mini Beef Wellington Bites Recipe

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3.9 from 52 reviews

Mini Beef Wellington Bites are an elegant appetizer featuring tender Angus beef tenderloin wrapped in flaky puff pastry with a savory mushroom duxelles and aromatic herbs. These bite-sized treats are served with a creamy Dijon sauce, making them perfect for parties or special occasions.

  • Total Time: 50 minutes
  • Yield: Approximately 16-20 mini Wellington bites

Ingredients

Dijon Sauce

  • 1/4 cup Dijon mustard
  • 2 Tablespoons sour cream
  • 2 Tablespoons mayonnaise
  • 1 garlic clove, minced
  • Kosher salt, to taste

Mini Wellingtons

  • 8 ounces white button or cremini mushrooms, roughly chopped
  • 2 shallots, roughly chopped
  • 3 garlic cloves, roughly chopped, divided
  • 1 1/2 Tablespoons unsalted butter, divided
  • 1 1/2 teaspoons minced fresh rosemary, divided
  • 1/4 cup dry red wine
  • Kosher salt & black pepper, to taste
  • 1/2 pound puff pastry (1 sheet)
  • All-purpose flour, for dusting
  • 1 egg
  • 1 pound Chairman’s Reserve Platinum® Angus beef tenderloin, cut into 1-inch chunks
  • 1 Tablespoon neutral oil (canola, vegetable, or avocado)
  • 2 Tablespoons chopped fresh chives

Instructions

  1. Prepare the Dijon Sauce: In a small bowl, combine Dijon mustard, sour cream, mayonnaise, minced garlic, and kosher salt to taste. Mix well and refrigerate until ready to serve.
  2. Make the Mushroom Duxelles: Heat 3/4 tablespoon of unsalted butter in a skillet over medium heat. Add roughly chopped mushrooms, shallots, 2 garlic cloves, 3/4 teaspoon rosemary, kosher salt, and black pepper. Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates, and the mixture becomes fragrant, about 8-10 minutes.
  3. Deglaze the Pan: Pour in 1/4 cup dry red wine and cook until the liquid is mostly evaporated, about 3-4 minutes. Remove mushroom mixture from heat and let cool completely.
  4. Prepare the Puff Pastry: Lightly dust a clean surface with all-purpose flour and roll out the puff pastry sheet to smooth creases. Cut the pastry into roughly 1.5 to 2-inch squares, enough to wrap each beef chunk.
  5. Cook the Beef:’, Heat neutral oil in a skillet over high heat. Season beef tenderloin chunks with salt, pepper, and 3/4 teaspoon rosemary. Sear beef on all sides, about 1-2 minutes per side, just until browned but not cooked through. Remove from heat and cool slightly.
  6. Assemble the Mini Wellingtons: Place a small spoonful of mushroom duxelles on each pastry square, then a piece of seared beef on top. Brush edges of pastry with beaten egg, fold pastry around beef to enclose completely, and seal edges by pressing gently. Place bites seam side down on a baking sheet lined with parchment paper.
  7. Brush with Egg Wash: Lightly brush the top of each Wellington bite with beaten egg to give a golden finish when baked.
  8. Bake: Preheat oven to 400°F (200°C). Bake the mini Wellingtons for 15-20 minutes, or until pastry is golden brown and puffed, and beef reaches desired doneness.
  9. Garnish and Serve: Remove from oven, sprinkle with chopped fresh chives, and serve warm with the prepared Dijon sauce.

Notes

  • Use a sharp knife to cut puff pastry for clean edges.
  • Cooking times may vary based on beef chunk size; adjust accordingly to preferred doneness.
  • Allow mushroom mixture to cool before assembling to prevent soggy pastry.
  • Can be prepared ahead and refrigerated before baking; bake when ready.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/mini-beef-wellington-bites-recipe/