Beef Wellington Bites

Golden puff pastry bites filled with beef and herbs on a wooden board.

5 from 1 vote

Beef Wellington Bites

Golden puff pastry wrapped around tender beef cubes with savory mushroom paste and creamy Dijon sauce—an elegant appetizer that's surprisingly easy to make!

Prep Time45

Cook Time10

Total Time55

Course: Appetizers

Cuisine: American

Servings: Bites

Calories: 77kcal

Author: Kim Schob

Ingredients

Mushroom paste:

3.5 oz white button mushrooms
3.5 oz cremini mushrooms
½ stick unsalted butter
4 small shallots minced
3 garlic cloves minced
1 teaspoon dried oregano
4 sprigs fresh thyme
Salt and pepper to taste

Creamy Dijon sauce:

¼ cup Dijon mustard
2 tablespoons mayonnaise
2 tablespoons Greek yogurt
Salt and pepper to taste

Beef Wellingtons:

1 lb beef tenderloin cut into 1-inch cubes
Salt and pepper to taste
1 tablespoon olive oil
1 sheet puff pastry thawed
1 egg beaten for egg wash

Cups - Metric

Instructions

Make the Mushroom Paste

Add white button mushrooms and cremini mushrooms to a food processor and pulse until coarsely chopped.
3.5 oz white button mushrooms, 3.5 oz cremini mushrooms
In a skillet over medium heat, melt the butter. Add shallots and garlic, cooking until fragrant and lightly browned.
½ stick unsalted butter, 4 small shallots, 3 garlic cloves
Stir in the chopped mushrooms, oregano, thyme, salt, and pepper. Continue cooking until the liquid evaporates and the mixture becomes dry and concentrated. Remove from heat and set aside to cool.
1 teaspoon dried oregano, 4 sprigs fresh thyme, Salt and pepper

Prepare the Dijon Sauce

Combine Dijon mustard, mayonnaise, and Greek yogurt in a small bowl, whisking until smooth. Season with salt and pepper to taste.
¼ cup Dijon mustard, 2 tablespoons mayonnaise, 2 tablespoons Greek yogurt, Salt and pepper

For the Beef Wellington Bites

Toss beef cubes with olive oil, salt, and pepper to coat evenly. Heat a skillet until very hot. Sear the beef cubes on all sides until just browned, keeping the center rare. Remove from heat and let cool.
1 lb beef tenderloin, 1 tablespoon olive oil, Salt and pepper
Preheat your oven to 400°F (200°C). Roll the puff pastry to approximately 20" x 12". Cut into rectangles about 2-2.4" (5-6cm) wide and 4" (10cm) long.
1 sheet puff pastry
Spread about ½ tablespoon of mushroom paste on each rectangle, followed by 1 teaspoon of Dijon sauce.
Place one beef cube in the center of each rectangle. Fold both sides of the pastry over the beef, pressing the edges with a fork to seal.
Arrange the assembled Wellingtons seam-side down on a prepared baking sheet. Brush each one with beaten egg wash. Bake at 400°F (200°C) for 10 minutes or until golden brown and crisp.
1 egg
Remove from the oven and top with fresh thyme if desired. Serve warm.

Notes

Sear for flavor, not for cooking - The quick sear locks in the beef's juices and adds depth of flavor, but the oven does the actual cooking. Don't worry if the beef looks very rare after searing.
Keep beef cubes uniform - Cut all your beef cubes to the same size so they cook evenly. Consistent sizing also makes the assembled Wellingtons look more professional.
Cool everything completely - Make sure the mushroom paste and seared beef are completely cool before assembling. Warm ingredients will make the puff pastry soggy and hard to work with.
Seal seam-side down - Always place the folded seam on the bottom of the baking sheet. This prevents the Wellingtons from opening during baking and helps them hold their shape.
Don't skip the egg wash - The egg wash is what gives these Wellingtons their beautiful golden, glossy appearance. It's worth the extra minute.
Work quickly with puff pastry - Keep unused pastry refrigerated while you work. If it gets too warm, it becomes sticky and loses its ability to puff up properly.

Nutrition