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Mini Beef Wellington Bites

Mini beef Wellington bites pair seared beef tenderloin with mushroom duxelles, Dijon mustard, and flaky puff pastry. Baked until deeply golden, each bite has a crisp exterior and a savory center.
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Prep Time 20 minutes
Cook Time 33 minutes
chilling and resting 18 minutes
Total Time 1 hour 11 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: French
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the beef and duxelles
  • 1 tbsp olive oil
  • 1.5 lb beef tenderloin cut into 18 pieces about 1 to 1 1/4 inches
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 1 tbsp unsalted butter
  • 8 oz cremini mushrooms finely chopped
  • 1 shallot small, finely chopped
  • 1 tsp thyme fresh leaves
For the wrapping
  • 3 tbsp Dijon mustard
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed but cold
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 12-inch skillet
  • 1 half-sheet pan

Method
 

Sear and cool the beef
  1. Pat the beef dry.
  2. Season the beef with 1/2 teaspoon of the salt and the pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat.
  4. Sear the beef in batches for about 30 seconds on each broad side.
  5. Transfer the beef to a plate and chill until cool, about 15 minutes.
Make the duxelles
  1. Melt the butter in the same skillet over medium heat.
  2. Add the mushrooms, shallot, thyme, and remaining 1/2 teaspoon salt.
  3. Cook, stirring often, until the mushrooms are browned and no liquid remains, 8 to 10 minutes.
  4. Cool the duxelles completely.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Line a half-sheet pan with parchment paper.
  3. Cut each puff pastry sheet into 9 squares, about 3 inches each.
  4. Beat the egg with the water in a small bowl.
  5. Spread about 1/2 teaspoon Dijon on each beef piece.
  6. Place 1 teaspoon duxelles in the center of each pastry square.
  7. Set a beef piece on top of the duxelles.
  8. Bring the pastry corners up over each beef piece and pinch the seams closed.
  9. Arrange the bites seam-side up on the prepared pan, leaving space between them.
  10. Brush the pastry with egg wash.
  11. Bake until the pastry is deeply golden and a thermometer inserted through the side into the center of a bite reads 145°F, about 18 to 22 minutes.
  12. Rest for 3 minutes before serving.

Notes

For the best texture, keep the thawed puff pastry cold while assembling. Refrigerate leftovers for up to 3 days; freezing is not recommended for the best pastry texture. For a dairy-free variation, use dairy-free butter and puff pastry.