Beef Wellington Bites Recipe

Introduction

Beef Wellington Bites are a delightful appetizer that packs all the flavors of the classic dish into convenient, bite-sized parcels. Perfect for parties or a special dinner, these savory treats combine tender beef, rich mushroom duxelles, and flaky puff pastry.

Ingredients

• 1 pound beef tenderloin (450 grams)
• ½ teaspoon salt
• ¼ teaspoon black pepper (or to taste)
• 1 tablespoon olive oil
• ½ onion (minced)
• 2 cups button mushrooms (finely chopped, about 7 ounces/200 grams)
• 1 tablespoon regular soy sauce
• Black pepper (a generous pinch)
• 1 teaspoon dried oregano
• ½ cup pitted black olives (60 grams)
• 1 pound puff pastry (450 grams)
• Mustard (to taste)
• 1 small egg (beaten)

Instructions

1. Step 1: Cut the beef into 1-inch (2.5 cm) pieces and season with salt and black pepper.
2. Step 2: Heat olive oil in a skillet over high heat. Brown half of the beef pieces on all sides for 1-2 minutes, then transfer to a plate lined with paper towels. Repeat with the remaining beef and set aside.
3. Step 3: Preheat your oven to 400°F (200°C).
4. Step 4: In the same skillet, add a bit more oil if needed, then sauté the minced onion and chopped mushrooms over medium-low heat for about 10 minutes, stirring occasionally.
5. Step 5: Stir in soy sauce, dried oregano, and a generous pinch of black pepper. Mix well and transfer the mushroom mixture to a food processor.
6. Step 6: Add the pitted black olives to the food processor and pulse until the mixture is roughly smooth.
7. Step 7: Unroll the puff pastry and cut into 3–3.5 inch (8–9 cm) squares. Spread mustard in the center of each square, then add a spoonful of the mushroom mixture and top with a piece of beef.
8. Step 8: Fold two opposite corners of the pastry over the beef, then fold the other two corners on top. Press down firmly to seal.
9. Step 9: Place the parcels on a baking tray lined with parchment paper. Brush each with the beaten egg.
10. Step 10: Bake for 10-15 minutes or until the pastry is puffed and golden brown. Serve warm with your favorite dipping sauce.

Tips & Variations

• Use a food processor pulsing gently for a coarse texture instead of a completely smooth filling.
• Try adding fresh thyme or rosemary to the mushroom mixture for extra aroma.
• Substitute black olives with finely chopped sun-dried tomatoes for a different flavor.
• Make sure the beef cubes are well-seared but not overcooked to keep them tender inside the pastry.

Storage

Store leftover Beef Wellington Bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F (175°C) for about 5-7 minutes to maintain pastry crispness. These bites are best enjoyed fresh but can be frozen before baking for up to 1 month; thaw completely before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Beef Wellington Bites ahead of time?

Yes, you can assemble the bites and store them in the fridge for a few hours before baking. Just cover them tightly to prevent the pastry from drying out. Baking right before serving yields the best texture.

What dipping sauces go well with these bites?

Classic choices include horseradish cream, Dijon mustard, or a rich red wine reduction. You can also serve them with a garlic aioli or a tangy barbecue sauce for variety.

Beef Wellington Bites Recipe

Print Recipe

★★★★★

5 from 114 reviews

Beef Wellington Bites are an elegant appetizer featuring tender beef tenderloin pieces wrapped in puff pastry with a savory mushroom and olive duxelles. Perfectly browned and baked until golden, these bite-sized treats are ideal for parties or special occasions.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 12–16 bites 1x
• Category: Appetizer
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Beef

• 1 pound beef tenderloin (450 grams)
• ½ teaspoon salt
• ¼ teaspoon black pepper (or to taste)
• 1 tablespoon olive oil

Mushroom Duxelles

• 1 tablespoon olive oil
• ½ onion, minced
• 2 cups button mushrooms, finely chopped (about 7 ounces/200 grams)
• 1 tablespoon regular soy sauce
• Black pepper, a generous pinch
• 1 teaspoon dried oregano
• ½ cup pitted black olives (60 grams)

Assembly

• 1 pound puff pastry (450 grams)
• Mustard, to taste
• 1 small egg, beaten

Instructions

1. Prepare the beef: Cut the beef tenderloin into 1-inch (2.5 cm) pieces. Season them evenly with salt and black pepper to enhance the flavor.
2. Brown the beef: Heat 1 tablespoon of olive oil in a skillet or frying pan over high heat. Quickly brown half of the beef pieces on all sides, about 1-2 minutes. Remove and drain on paper towels. Repeat with the remaining beef pieces and set aside.
3. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the assembled bites.
4. Make the mushroom mixture: In the same skillet, heat the remaining tablespoon of olive oil over medium-low heat. Add the minced onion and finely chopped mushrooms, sautéing for about 10 minutes while stirring occasionally.
5. Season and blend: Add soy sauce, oregano, and a generous pinch of black pepper to the mushroom mixture, stirring well. Transfer to a food processor, add the pitted black olives (ensure no stones remain), and pulse until the mixture is somewhat smooth but still textured.
6. Prepare the pastry: Unroll the puff pastry sheet and cut into approximately 3-3.5 inch (8-9 cm) squares. Spread a small amount of mustard in the center of each square, followed by some of the mushroom mixture, then top with a piece of browned beef.
7. Fold the pastries: Fold two opposite corners of each pastry square over the beef, then fold the other two corners, pressing the edges firmly to seal and prevent openings during baking.
8. Arrange and egg wash: Place each pastry parcel on a baking tray lined with baking parchment. Brush the tops with beaten egg to achieve a glossy, golden finish.
9. Bake: Bake in the preheated oven for 10-15 minutes or until the puff pastry is puffed and golden brown.
10. Serve: Allow to cool slightly and serve warm with your choice of dipping sauce for a delicious appetizer.

Notes

• Use tenderloin for the best texture and flavor.
• Adjust salt and pepper to your preference.
• Finely chopping mushrooms helps to create a cohesive duxelles.
• Ensure olives are pitted and stone-free before processing.
• Mustard adds a subtle tang that complements the beef and mushrooms.
• Use parchment paper to prevent sticking and ease cleaning.
• Serve warm for optimal taste and texture.

Keywords: Beef Wellington Bites, appetizer, puff pastry, mushroom duxelles, finger food, party snacks