Description
Beef Wellington is traditionally made by wrapping a beef tenderloin in mushroom duxelles (a finely chopped mushroom mixture) and puff pastry before baking it to perfection. Beef Wellington Bites condense this entire concept into a bite-sized portion, making them a perfect appetizer for a Christmas dinner. These little parcels are packed with the rich, savory flavors of seared beef, the earthy taste of mushrooms, and the buttery, flaky texture of puff pastry. Unlike the traditional Beef Wellington, these bites are stress-free and incredibly easy to prepare, offering an elegant, yet simple dish that everyone will love.
Ingredients
For the Bites:
1 lb (450 g) beef tenderloin or filet mignon, cut into 1-inch cubes
Salt and black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
1 sheet puff pastry, thawed
1 egg (beaten, for egg wash)
For the Mushroom Duxelles:
8 oz (225 g) mushrooms (cremini or button), finely chopped
1 tbsp unsalted butter
1 small shallot, finely diced
1 garlic clove, minced
1 tsp fresh thyme leaves (or ¼ tsp dried thyme)
Salt and pepper, to taste
1 tbsp dry sherry, Marsala, or white wine (optional)
For Serving (Optional):
Horseradish cream or Dijon cream sauce
Fresh herbs for garnish
Instructions
1. Prepare the beef:
Pat beef cubes dry with paper towels.
Season generously with salt and pepper.
Heat olive oil in a skillet over high heat.
Quickly sear beef cubes on all sides (30–45 seconds per side).
You just want color — the center should stay rare.
Transfer to a plate to cool completely.
2. Make the mushroom duxelles:
In the same skillet, melt butter over medium heat.
Add shallot and garlic; sauté 1–2 minutes.
Add mushrooms and thyme. Cook until the liquid evaporates and mixture looks dry (about 8–10 minutes).
Stir in sherry or wine, if using, and cook another minute.
Season with salt and pepper. Cool completely.
3. Assemble the bites:
On a lightly floured surface, roll out puff pastry into a thin rectangle.
Cut into 2½-inch (6 cm) squares.
Place a small spoonful of mushroom duxelles in the center of each square.
Top with a cube of seared beef.
Fold the pastry corners over the top to seal (like a little parcel or bundle).
Brush with egg wash and place seam-side down on a parchment-lined baking tray.
4. Bake:
Bake at 400°F (200°C) for 12–15 minutes, until puffed and golden brown.
Let rest for 5 minutes before serving.
5. Optional sauces:
Horseradish Cream:
Mix ½ cup sour cream + 2 tbsp prepared horseradish + salt + a squeeze of lemon.
Dijon Cream Sauce:
Simmer ½ cup heavy cream + 1 tbsp Dijon mustard + pinch of salt until thickened.
Notes
These festive Beef Wellington bites make a perfect holiday appetizer—crispy, buttery, and full of rich flavor. Serve them with a side of creamy horseradish sauce or red wine reduction for an elegant Christmas dinner touch!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 2 bites
- Calories: 260
Keywords: Beef Wellington Appetizer, Mini Beef Wellington, Christmas Beef Wellington Bites, Puff Pastry Beef Bites