Easy Beef Wellington Bites (Perfect Party Appetizer!)

Get ready to impress your guests with these stunning Easy Beef Wellington Bites! This recipe transforms the classic, elegant Beef Wellington into delightful, bite-sized appetizers perfect for any festive occasion. Tender pieces of beef tenderloin are seared, then wrapped in puff pastry along with a savory mushroom and olive filling (similar to a duxelles). I absolutely love making these Beef Wellington Bites for parties because they look so sophisticated but are surprisingly manageable to make. They’re a guaranteed crowd-pleaser, offering rich flavors in a perfect little package.

Why You’ll Love These Beef Wellington Bites

• Elegant Appetizer: Looks incredibly impressive and gourmet, perfect for special occasions.
• Rich and Flavorful: Combines tender beef, savory mushroom-olive filling, and buttery puff pastry.
• Easier Than Full Wellington: Captures the essence of the classic dish in a simpler, bite-sized format.
• Make-Ahead Friendly: You can assemble these bites ahead of time and bake just before serving.
• Perfect Party Food: Individual portions are easy for guests to handle and enjoy.

Ingredients for Beef Wellington Bites

Here’s what you’ll need to make these impressive appetizers. The full list with measurements is in the recipe card below.

Beef Pieces

• Beef tenderloin (Meat) (See note 1 in original recipe)
• Salt (Seasoning) (See note 2 in original recipe)
• Black pepper (Spice)
• Olive oil (Oil)

Mushroom Filling (Duxelles-Style)

• Olive oil (Oil)
• Onion, minced (Vegetable)
• Button mushrooms, finely chopped (Fungi) (See note 3 in original recipe)
• Regular soy sauce (Condiment)
• Black pepper (Spice)
• Dried oregano (Herb)
• Pitted black olives (Olives)

Assembly

• Puff pastry (Pastry) (See note 4 in original recipe)
• Mustard (Condiment) (See note 5 in original recipe)
• Egg, small, beaten (Binder/Wash)

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

I love the classic flavors of these Beef Wellington Bites, but here are some delicious variations:

• Add Pâté: Spread a thin layer of pâté (like liver pâté) on the puff pastry before adding the mushroom mixture for a more traditional Wellington flavor.
• Different Mushrooms: Use cremini, shiitake, or a mix of wild mushrooms for a deeper flavor.
• Add Herbs: Mix finely chopped fresh parsley or thyme into the mushroom filling.
• Prosciutto Wrap: Wrap the seared beef pieces in a thin slice of prosciutto before placing them on the mushroom mixture.
• Vegetarian Version: Substitute the beef with a large, seared mushroom cap or a cube of firm, seasoned tofu.

How to Make Beef Wellington Bites

Let me show you how to make these elegant Beef Wellington Bites:

Prepare the Beef

1. I start by cutting the beef tenderloin into uniform 1-inch pieces.
2. I season the beef pieces generously with salt and black pepper.
3. I heat olive oil in a skillet or frying pan over high heat.
4. I brown half of the beef pieces quickly on all sides – about 1-2 minutes maximum! We just want a sear, not to cook them through.
5. I transfer the seared beef onto a plate lined with a paper kitchen towel and repeat the process with the other half of the beef. I set the seared beef aside.

Make the Mushroom Filling

1. I preheat my oven to 400° Fahrenheit (200° Celsius).
2. In the same skillet used for the beef, I heat a little more olive oil if needed.
3. I add the minced onion and finely chopped mushrooms. I sauté for about 10 minutes on medium-low heat, stirring occasionally, until the moisture has evaporated and the mixture is nicely browned.
4. I add the soy sauce, oregano, and black pepper and stir well.
5. I transfer this mushroom mixture to a food processor.
6. I add the pitted black olives (making sure there are definitely no stones left!).
7. I process the mixture until it’s smooth-ish, like a thick paste or pâté.

Assemble the Bites

1. I unfold or unroll the thawed puff pastry sheet onto a lightly floured surface.
2. I cut the pastry into squares, about 3-3.5 inches (8-9 centimeters) each.
3. I spread a small amount of mustard in the center of each pastry square.
4. Then, I spread some of the mushroom mixture over the mustard.
5. I top the mushroom mixture with a piece of the seared beef.
6. To enclose the Beef Wellington Bites, I grab two opposite tips (corners) of the pastry square and fold them over the beef, pressing down gently.
7. I repeat with the other two opposite corners/tips, pressing down firmly to seal the parcel so it doesn’t open during baking.

Bake

1. I transfer the assembled parcels onto a baking tray lined with baking parchment. (See note 6 & 7 in original recipe – likely referring to spacing and pan type).
2. I repeat the assembly process with the rest of the pastry squares, filling, and beef.
3. I brush the tops of the parcels with the beaten egg wash.
4. I bake in the preheated oven at 400°F (200°C) for 10-15 minutes, or until the pastry is puffed up and a beautiful golden brown.

Tips and Tricks for the BEST Bites

Here are my secrets for making these Beef Wellington Bites truly exceptional:

• Use Beef Tenderloin: While other cuts can work if sliced thinly, tenderloin ensures the beef stays tender with the quick cooking time.
• Sear Beef Briefly: Just sear the outside quickly on high heat; the beef will finish cooking inside the pastry.
• Finely Chop Mushrooms: Chop the mushrooms very finely (or use a food processor) for a smooth duxelles-like filling.
• Keep Puff Pastry Cold: Work with cold puff pastry. If it gets too soft while assembling, chill the bites briefly before baking.
• Seal Well: Press the pastry corners firmly together to prevent them from popping open during baking.

How to Serve

These Beef Wellington Bites are best served warm! They are perfect:

• As an Appetizer: An elegant and impressive starter for dinner parties or holiday gatherings.
• For Cocktail Parties: Easy for guests to eat while mingling.
• On a Buffet Spread: A standout savory item.

Serve them on their own or with a simple dipping sauce like:

• A red wine reduction sauce
• Horseradish cream sauce
• Dijon mustard

Make Ahead and Storage

• Make Ahead: You can assemble the bites completely, place them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked bites; bake directly from frozen, adding a few extra minutes to the baking time.
• Storage: Leftover baked bites can be stored in an airtight container in the refrigerator for 1-2 days.
• Reheating: Reheat gently in an oven or air fryer at around 350°F (175°C) for a few minutes to restore crispness. Avoid the microwave, which will make the pastry soggy.

FAQs about Beef Wellington Bites

• Can I use a different cut of beef?
  • Tenderloin is best for tenderness with short cooking. Sirloin could work if cut very small and seared extremely quickly, but might be chewier.
• Can I make the mushroom filling without olives?
  • Yes, you can omit the olives if you prefer a more traditional mushroom duxelles flavor.
• Can I prepare the components separately ahead of time?
  • Yes, you can sear the beef and make the mushroom filling up to a day ahead and store them covered in the refrigerator. Assemble just before baking or follow the make-ahead freezing instructions.

Enjoy these elegant, flavorful, and surprisingly easy Beef Wellington Bites! They’re a perfect way to impress your guests.

Beef Wellington Bites

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 24 pieces 1x
• Category: Appetizer
• Cuisine: American, French-Inspired

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Description

These Beef Wellington bites are a wonderful festive appetizer. Tender beef pieces are wrapped in puff pastry together with a flavorful mushroom and olive filling (a simple duxelles) and baked until golden brown.

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Ingredients

Scale 1x2x3x

For the Beef:

• 1 pound (450g) beef tenderloin (see note 1)
• 1 tablespoon olive oil
• ½ teaspoon salt (or to taste, see note 2)
• ¼ teaspoon black pepper (or to taste)

For the Mushroom-Olive Filling (Duxelles):

• 1 tablespoon olive oil
• ½ medium onion, minced
• 2 cups button or cremini mushrooms (about 7 ounces/200g), finely chopped (see note 3)
• 1 tablespoon regular soy sauce
• 1 teaspoon dried oregano
• Generous pinch black pepper
• ½ cup pitted black olives (60g)

For Assembly:

• 1 pound (450g) all-butter puff pastry, thawed (see note 4)
• Dijon mustard (or other mustard), to taste (see note 5)
• 1 small egg, beaten (for egg wash)

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Instructions

• Prepare and Sear Beef:

  • Cut the beef tenderloin into uniform 1-inch cubes. Pat the beef dry with paper towels. Season generously with salt and black pepper.
  • Heat 1 tablespoon olive oil in a large skillet over high heat.
  • Add half of the beef pieces to the hot skillet in a single layer. Sear quickly on all sides until browned, about 1-2 minutes total. Do not overcrowd the pan. The goal is to sear the outside, not cook it through.
  • Transfer the seared beef to a plate lined with paper towels. Repeat with the remaining half of the beef. Set aside to cool.

• Make Mushroom-Olive Filling (Duxelles):

  • In the same skillet (no need to clean), heat 1 tablespoon of olive oil over medium-low heat.
  • Add the minced onion and finely chopped mushrooms. Sauté for about 10 minutes, stirring occasionally, until the moisture has evaporated and the mixture is softened.
  • Add the soy sauce, dried oregano, and black pepper. Stir well and cook for another minute.
  • Transfer the mushroom mixture to a food processor. Add the pitted black olives. Process until the mixture is finely chopped and almost smooth (like a thick paste). Set aside to cool slightly.

• Prepare Puff Pastry:

  • Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  • Gently unfold/unroll the thawed puff pastry sheet(s) on a lightly floured surface.
  • Cut the puff pastry into squares approximately 3 to 3.5 inches in size.

• Assemble Beef Wellington Bites:

  • Spread a small amount of mustard in the center of each puff pastry square.
  • Spread about 1-2 teaspoons of the mushroom-olive mixture over the mustard.
  • Place one piece of seared beef on top of the mushroom mixture.
  • To fold, grab two opposite corners of the pastry square and fold them over the beef, pressing them together lightly. Repeat with the other two opposite corners, folding them over the first two. Pinch the corners together firmly to seal the pastry parcel.
  • Place the assembled bite onto the prepared baking sheet. Repeat with the remaining pastry squares, filling, and beef.

• Egg Wash and Bake:

  • Brush the tops of the assembled bites with the beaten egg wash.
  • Bake in the preheated oven for 10-15 minutes, or until the pastry is puffed, golden brown, and cooked through.

• Serve: Let the bites cool slightly on the baking sheet before serving. Serve warm, optionally with a dipping sauce of your choice (like a horseradish cream or red wine reduction).

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Notes

• Beef: Beef tenderloin is traditional for Wellington, but sirloin or another tender cut can be substituted. Ensure it’s cut into uniform pieces.
• Salt: Adjust salt based on the saltiness of your soy sauce.
• Mushrooms: Finely chopping the mushrooms (duxelles) is key. A food processor makes this quick work.
• Puff Pastry: Use all-butter puff pastry for the best flavor and flakiness. Keep it cold while working with it. Thaw according to package directions.
• Mustard: Dijon mustard adds a nice tang. English mustard or horseradish can also be used for a different kick. Use sparingly according to taste.
• Baking Sheet: Use parchment paper or a silicone mat for easy cleanup and to prevent sticking.
• Make-Ahead: The mushroom filling can be made a day ahead. The bites can be assembled (before the egg wash) and frozen on a baking sheet, then transferred to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Storage: Cooked bites are best served fresh but can be stored in the refrigerator and reheated briefly in an oven or air fryer.