Beef Wellington Bites are sophisticated two-bite appetizers featuring perfectly-seared beef tenderloin encased in earthy mushroom duxelles and crispy puff pastry. They deliver restaurant-quality elegance in miniature form, ideal for wine pairings and upscale entertaining.
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Preheat the oven to 425 F.
Spritz a 24-cup mini muffin pan with cooking spray.
Pat the steak pieces dry with paper towels.
Season the steak with salt and pepper.
Heat the olive oil in a large skillet over high heat.
Once hot, working in batches if necessary, add the steak, and sear on all sides until brown.
Remove the steak from the skillet and set it aside. Reduce the heat to medium.
Add the butter to the skillet.
Once the butter has melted, add the mushrooms, and saute until tender and dry-looking, about 5 to 8 minutes.
Add the shallot, garlic, rosemary, and thyme to the skillet and stir to combine with the mushrooms. Saute for 2 minutes more.
Deglaze the skillet with sherry and Worcestershire and bring to a simmer.
Cook, stirring occasionally, until the wine has mostly evaporated. Remove from the heat and set aside.
Dust a clean work surface with a little flour and roll the puff pastry sheet into a large square.
Cut each sheet into 12 even portions (24 portions total).
Transfer the puff portions to the prepared muffin pan. Press the dough into the bottom and sides of the tins, making sure to leave plenty of dough hanging over.
Spoon a heaping teaspoon of the mushroom mixture into the center of each.
Top the mushroom mixture with a piece of steak.
Brush the exposed puff pastry with egg wash.
Fold the corners of the puff pastry over the steak, concealing the filling.
Generously brush the tops of the Wellingtons with the remaining egg wash and place in the oven.
Bake the Wellingtons for 12 to 15 minutes or until golden brown and puffy.
While the Wellingtons are baking, place mayonnaise, mustard, horseradish, and chives in a medium bowl.
Stir to combine and refrigerate until ready to serve.
Remove the muffin pan from the oven and set aside to cool for 5 minutes on a wire rack.
Using a butter knife or thin metal spatula, loosen and remove the Wellingtons from the muffin pan.
Transfer the Wellingtons to a serving platter and serve with the creamy Dijon dip on the side.
Refrigerate cooked bites up to 3 days covered; reheat at 350°F for 8-10 minutes. Freeze unbaked assembled bites up to 3 months; bake from frozen, adding 5-7 minutes.
puff pastry (thawed) · pastry brush · sharp knife for mincing
Yes. Assemble them up to 8 hours ahead, refrigerate uncovered, then brush with egg wash and bake when ready. You can also freeze unbaked bites for up to 3 months.
Beef tenderloin is traditional because it's tender and cooks quickly in small pieces. Avoid tougher cuts like chuck or round.
Sear each piece 1-2 minutes per side for medium-rare. Internal temp should reach 125°F before wrapping in pastry; carryover cooking finishes it to 130-135°F.
Yes. Use button, portobello, or shiitake mushrooms. Finely mince them and cook until completely dry so the duxelles doesn't make pastry soggy.
Yes. Puff pastry is essential for authentic Wellington. It provides the crispy exterior that defines the dish.
