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Mini Beef Wellington Bites

Mini beef Wellington bites wrap seared beef tenderloin and savory mushroom filling in puff pastry, baked until puffed and deep golden. Each bite is sealed individually and served warm after a brief rest.
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Prep Time 30 minutes
Cook Time 33 minutes
Cooling and resting 23 minutes
Total Time 1 hour 26 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Make the mushroom filling
  • 1 tbsp unsalted butter
  • 1 shallot small, minced
  • 1 package (8 oz) cremini mushrooms finely chopped
  • 1 tsp fresh thyme leaves
  • 0.25 tsp kosher salt
For the beef
  • 1 tbsp neutral oil
  • 1.5 lb beef tenderloin cut into 24 equal bite-size pieces
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the assembly
  • 2 frozen puff pastry sheets, 17.3 ounces total, thawed
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 12-inch skillet
  • 2 18x13-inch rimmed baking sheets

Method
 

Make the mushroom filling
  1. Melt the butter in a 12-inch skillet over medium heat and cook the shallot for 1 minute.
  2. Add the mushrooms, thyme, and salt; cook for 8–10 minutes, stirring often, until the mushrooms are browned and no liquid remains.
  3. Transfer the mushroom mixture to a plate and refrigerate until cool.
Sear the beef
  1. Pat the beef dry and season it with the salt and pepper.
  2. Heat the oil in the same skillet over medium-high heat and sear the beef in batches, turning to brown all sides, about 3 minutes per batch.
  3. Transfer the beef to a plate and refrigerate until cool, about 20 minutes.
Assemble and bake
  1. Heat the oven to 425°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Beat the egg and water together in a small bowl.
  4. On a clean work surface, roll each pastry sheet into a 9x12-inch rectangle and cut it into twelve 3-inch squares.
  5. Put one piece of beef and an even portion of the mushroom mixture in the center of each square.
  6. Brush the edges with egg wash, then bring the corners up over the filling and pinch to seal; place seam-side up on the baking sheets.
  7. Brush the tops with the remaining egg wash and bake for 18–22 minutes, swapping the sheets’ rack positions and rotating them halfway through, until the pastry is puffed and deep golden and the beef reaches 145°F in the center; continue baking in 2-minute increments if needed.
  8. Rest for 3 minutes before serving.

Notes

For the best texture, cook the mushrooms until no liquid remains before cooling and filling the pastry. Refrigerate leftovers for up to 3 days; freezing is not recommended after baking because the pastry may lose its crispness. Use gluten-free puff pastry for a gluten-free variation.