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Best Mini Beef Wellington Bites for Holiday Parties

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These Mini Beef Wellington Bites are a love letter to holiday parties, featuring flaky puff pastry, savory mushroom duxelles, and perfectly cooked beef tenderloin in a bite-sized, party-ready form. They’re elegant, crowd-pleasing, and come together in about 45 minutes.

Ingredients

Scale
  • 1 lb beef tenderloin, cut into 1-inch cubes
  • 8 oz cremini mushrooms, finely chopped
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp Dijon mustard
  • Salt and black pepper, to taste
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tbsp water (for egg wash)
  • Flaky sea salt, for sprinkling
  • Fresh parsley or chives, chopped (for garnish, optional)

Instructions

  1. Prepare the mushroom duxelles: Melt 2 tablespoons of butter in a large skillet over medium heat. Add minced shallots and cook for 2 minutes until soft. Add minced garlic and cook for 30 seconds. Add finely chopped mushrooms, fresh thyme, and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until all moisture evaporates and mixture becomes a thick paste. Set aside to cool completely.
  2. Sear the beef: Pat beef tenderloin cubes dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in the same skillet over high heat until shimmering. Add beef cubes in a single layer (work in batches if needed) and sear for 60-90 seconds per side until deeply browned but still rare inside. Transfer to a plate and let rest for at least 10 minutes.
  3. Assemble the bites: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out thawed puff pastry to about ⅛-inch thickness. Cut into 3×3-inch squares (about 12-16 squares). Brush each beef cube lightly with Dijon mustard on all sides. Spread a thin layer of cooled mushroom duxelles on one side of each pastry square. Place a beef cube in the center, mushroom-side down. Spread a little more duxelles on top of the beef, then fold pastry up and over, pinching seams to seal. Place seam-si…
  4. Egg wash and bake: Brush each pastry bundle with beaten egg wash. Sprinkle with flaky sea salt. Bake for 18-22 minutes until pastry is puffed and deeply golden brown (internal temperature of beef should reach 125°F/52°C for medium-rare). Let rest on baking sheet for 5 minutes before serving. Garnish with fresh parsley or chives if desired.

Notes

Dry mushrooms thoroughly to avoid soggy pastry. Chill assembled bites in fridge for 15-20 minutes before baking for flakier pastry. Don’t open oven door during first 15 minutes of baking. Ensure beef is at room temperature before searing. Leftover bites can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8-10 minutes. Unbaked bites can be frozen for up to 2 months.

Nutrition

Keywords: mini beef wellington, beef wellington bites, holiday appetizer, puff pastry appetizer, party food, beef tenderloin bites, mushroom duxelles

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