Mini Beef Wellington Bites
These bite-sized beauties pack all the rich, buttery flavors of classic Beef Wellington into perfect party portions. Tender beef wrapped in mushroom duxelles and flaky puff pastry creates an irresistible appetizer that’ll have your guests asking for the recipe all night long.
Why Mini Beef Wellington Bites Create the Ultimate Flavor Experience
Trust me, these little gems deliver serious flavor punch in every single bite. The earthy mushroom duxelles melds perfectly with the seasoned beef, while that golden puff pastry adds a rich, buttery finish. You’ll love how the concentrated flavors actually taste more intense than full-size Wellington because everything’s perfectly proportioned. Each bite gives you the ideal ratio of meat to mushrooms to pastry.
Master the Searing Technique for Perfect Mini Beef Wellington Bites
Here’s the trick that separates good from amazing – you’ve got to sear those beef cubes at screaming high heat for exactly 45 seconds per side. This creates a beautiful crust that locks in all those juices while the pastry bakes. The quick sear prevents overcooking since these babies only need 12-15 minutes in the oven. Don’t crowd the pan or you’ll steam instead of sear.
Smart Make-Ahead Strategies for Mini Beef Wellington Bites
You can prep these gorgeous bites up to 24 hours before your party – just assemble them completely and refrigerate on parchment-lined trays. The mushroom duxelles actually tastes better after sitting overnight because all those flavors have time to marry together. Pop them straight from fridge to oven, adding just 2-3 extra minutes to the baking time. Your future self will thank you for this game plan.
Chef’s Helpful Tips
- Use Pepperidge Farm puff pastry instead of store brands – it puffs 40% higher and stays crispier because of the higher butter content at 25% versus 18% in cheaper versions.
- Internal temperature should hit exactly 125°F for medium-rare after the 15-minute bake time – any higher and your beef becomes chewy since it continues cooking from residual heat.
Frequently Asked Questions
Can I substitute the beef tenderloin with a cheaper cut?
Sirloin or strip steak works great as long as you cut against the grain into 1-inch pieces. The texture will be slightly less tender but still delicious. Avoid chuck or round cuts as they’ll be too tough for this quick cooking method.
What size muffin tin works best for these bites?
Mini muffin tins with 1.75-inch diameter cups create the perfect portion size. Regular muffin tins make them too large for appetizers. If you only have regular size, cut your pastry into 4-inch rounds and reduce baking time by 2 minutes.
How do I store leftover Wellington bites?
Refrigerate completely cooled bites in airtight containers for up to 3 days. Reheat in 350°F oven for 5-7 minutes to crisp the pastry again. Never microwave as it makes the pastry soggy and ruins the texture.
Can I freeze these before or after baking?
Freeze unbaked assembled bites on trays, then transfer to freezer bags for up to 2 months. Bake directly from frozen, adding 5 extra minutes to cooking time. Don’t freeze after baking as the pastry becomes soggy when thawed.
Mini Beef Wellington Bites
Ingredients
Beef
Mushroom Duxelles
Assembly
Equipment Needed
- Large cast-iron skillet
- Food processor
- 24-cup mini muffin tin
- Rolling pin
- 3-inch round cookie cutter
Instructions
- Prepare Equipment and Season Beef: Preheat oven to 400°F and generously grease mini muffin tin with butter. Season beef cubes with salt and pepper on all sides.
- Sear the Beef Cubes: Heat olive oil in cast-iron skillet over high heat until shimmering. Sear beef cubes for 45 seconds per side until golden brown crust forms. Remove and let cool completely.
- Start the Mushroom Duxelles: Add butter to same skillet over medium heat. Sauté shallots and garlic for 2 minutes until fragrant, then add chopped mushrooms and thyme.
- Finish and Cool Duxelles: Cook mushroom mixture for 8-10 minutes, stirring frequently, until all liquid evaporates. Add wine and cook 2 minutes more until completely dry. Cool completely.
- Prepare Puff Pastry Rounds: Roll puff pastry sheets to 1/8-inch thickness. Cut 24 rounds using 3-inch cookie cutter, re-rolling scraps as needed.
- Line Muffin Cups: Press pastry rounds into muffin cups, leaving edges slightly above rim. Brush bottom of each cup with thin layer of Dijon mustard.
- Assemble the Wellington Bites: Place 1 teaspoon mushroom duxelles in each cup, top with 1 beef cube, then another teaspoon of duxelles. Fold pastry edges over filling, pinching to seal.
- Egg Wash and Bake: Brush tops generously with beaten egg for golden color. Bake for 12-15 minutes until pastry is puffed and deep golden brown.
- Cool and Serve: Cool in pan for 5 minutes before carefully removing with small spoon. Serve immediately while pastry is crispy and beef is still warm.
Nutrition Facts
Per Serving (4 bites)
