Beef Wellington Bites

Beef Wellington Bites
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Who needs a fancy steakhouse when you can make these mind-blowing Beef Wellington Bites at home?

These little bundles of joy combine tender beef, savory mushrooms, and flaky pastry into the perfect two-bite appetizer that’ll have your guests fighting over the last one.

Beef Wellington Bites

The magic of traditional Beef Wellington gets a party-friendly makeover in these irresistible bites.

Each morsel delivers that perfect combination of buttery puff pastry, umami-rich mushroom duxelles, tangy Dijon, and perfectly cooked tenderloin.

They’re sophisticated enough for special occasions but simple enough that you won’t spend hours in the kitchen.

Beef Wellington Bites

Ingredients

Beef Wellington Bites

For the mushroom mixture:

  • 1 package (8 ounces) mushrooms, chopped
  • 3 tablespoons minced onion
  • 1½ teaspoons chopped fresh thyme
  • 1 tablespoon canola oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

For the beef:

  • 1 pound beef Tenderloin Steak, cut into ¾-inch pieces
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For assembly:

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • ¼ cup Dijon-style mustard
  • Cooking spray

For serving (optional):

  • Horseradish sauce
  • Chopped fresh parsley
Beef Wellington Bites

Steps

Beef Wellington Bites
  1. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and cook for 2-3 minutes until tender and all liquid has evaporated, stirring often. Watch carefully as mushrooms release water that needs to completely cook off—otherwise, you’ll end up with soggy pastry.
  2. Stir in onion, thyme, ¼ teaspoon salt and ¼ teaspoon pepper into the mushroom mixture. Remove from heat and set aside to cool slightly. The cooling step is crucial as hot filling can start melting the pastry before it hits the oven.
  3. Preheat oven to 425°F (220°C). Position racks in the upper and lower thirds of the oven for even cooking.
  4. In a medium bowl, toss beef pieces with remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. The pieces should be evenly coated but not dripping with oil.
  5. Thoroughly spray 24 mini-muffin cups with cooking spray, making sure to coat the sides as well as the bottom to prevent sticking.
  6. On a lightly floured surface, unfold puff pastry sheets (there should be 2 in the package). Using a sharp knife or pizza cutter, cut each sheet into 12 equal squares (about 2-inches each). Don’t pull or stretch the dough as this can affect how it rises.
  7. Gently press pastry squares into the prepared mini-muffin cups, allowing the corners to extend slightly over the edges. If the pastry has become too warm and sticky, refrigerate for 5 minutes before proceeding.
  8. Using a small brush, apply a thin layer of Dijon mustard to the bottom and sides of each pastry cup. The mustard adds flavor but also creates a moisture barrier between the pastry and fillings.
  9. Place a heaping teaspoon of the mushroom mixture in the center of each pastry cup, followed by a piece of seasoned beef. Don’t overfill or the pastry won’t be able to puff properly around the edges.
  10. Bake for 10-12 minutes or until pastry is golden brown and an instant-read thermometer inserted into the center of the beef registers 135°F (57°C) for medium rare or 150°F (65°C) for medium.
  11. Remove from oven and let rest in the pan for 3-5 minutes. During this time, the temperature will continue to rise to 145°F (63°C) for medium rare and 160°F (71°C) for medium. The resting period also helps set the juices in the meat.
  12. Carefully remove bites from the muffin cups using a small offset spatula or butter knife around the edges. Serve warm, topped with a small dollop of horseradish sauce and sprinkled with chopped parsley if desired.
Beef Wellington Bites

Smart Swaps

  • Replace puff pastry with phyllo dough cups (pre-baked) for a lighter option with approximately 30% fewer calories
  • Substitute cremini mushrooms for regular white mushrooms for a deeper, more intense flavor
  • Use whole grain Dijon instead of regular Dijon for added texture and a slightly milder flavor
  • Try duck fat instead of canola oil for an indulgent flavor boost when cooking the mushrooms

Make It Diabetes-Friendly

  • Use reduced-sodium soy sauce (1 teaspoon) mixed with 1 tablespoon of the Dijon mustard to reduce the total carbs by approximately 2g per serving
  • Replace half the puff pastry with thinly sliced zucchini rounds as “cups” to reduce carbs by approximately 8g per serving
  • Serve with Greek yogurt mixed with horseradish instead of prepared horseradish sauce to reduce sugar content
  • Portion control tip: Limit serving size to 2 bites (approximately 15g of carbs) and pair with a high-fiber vegetable side dish to slow glucose absorption

Pro Tips

  • For the most tender bites, place the beef in the freezer for 15 minutes before cutting—this makes achieving uniform ¾-inch cubes much easier
  • Allow the puff pastry to thaw in the refrigerator overnight rather than at room temperature for better handling and flakier results
  • These can be assembled up to 4 hours ahead and refrigerated before baking—just add 2 minutes to the baking time
  • For a beautiful presentation, use a star-shaped piping tip to add a tiny dollop of horseradish cream to each bite just before serving

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