Beef Wellington bites are elegant appetizers featuring seared beef tenderloin and sautéed mushrooms encased in crispy puff pastry. This scaled-down version delivers restaurant-quality flavors in easy-to-serve portions.
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Cut beef into 1-inch pieces (2.5-centimeters) and season with salt and black pepper.
Heat oil in a skillet/frying pan and brown half of the beef pieces on high heat on all sides, about 1-2 minutes max! Transfer onto a plate lined with a paper kitchen towel and repeat with the other half. Set aside.
Preheat oven to 400°F (200°C).
Meanwhile: In the same skillet, heat a little oil, add minced onion and sliced mushrooms, and sauté for 10 minutes on medium-low heat, stirring occasionally. Add soy sauce, oregano, black pepper and stir well.
Transfer the mixture to a food processor and add olives (make sure there are no stones in them). Process until smooth-ish.
Unfold/unroll puff pastry sheet and cut it into about 3-3.5 inch (8-9 centimeter) squares. Spread some mustard in the center of each square, then spread some mushroom mixture over.
Top with a piece of beef. Grab 2 opposite tips of the pastry and fold them over the beef. Repeat with the other two corners/tips. Make sure to press down the corners so they don’t open during cooking.
Transfer the parcel onto a baking tray (see note 6 and 7) lined with baking parchment. Repeat with the rest of them. Brush them with beaten egg.
Bake in a preheated oven at 400°F (200°C) for 10-15 minutes or until the pastry is puffed and golden brown.
Best served warm with a dipping sauce of your choice.
Cool baked bites to room temperature, store in an airtight container refrigerated up to 3 days, and reheat at 350°F for 8–10 minutes until warmed through.
Yes. Assemble the bites, wrap in plastic, and refrigerate up to 8 hours before baking. Bake from chilled (add 2–3 minutes to baking time). You can also freeze unbaked bites for up to 1 month.
Beef tenderloin is traditional for its tenderness and mild flavor. Avoid leaner cuts; they may dry out during searing.
Sear the beef cubes until golden on all sides (about 1–2 minutes per side for medium-rare). They continue cooking inside the pastry, so avoid overcooking at the sear stage.
Yes. Thaw according to package directions. It's a convenient substitute and yields excellent results.
Béarnaise, horseradish cream, or red wine reduction complement these bites perfectly.
