Beef Wellington Bites

3.58 from 19 votes

Flaky, buttery puff pastry hides tender beef and melt-in-your-mouth mushrooms in these amazing Beef Wellington Bites! Fun to make and delicious to eat, these are a stellar appetizer or party treat!

Prep Time20

Cook Time15

Total Time35

Course: Appetizers

Cuisine: American

Keyword: beef, beef wellington, beef wellington bites, cremini mushrooms, puff pastry, snacks

Servings: bites

Calories: 600kcal

Author: Chef Jenn

Equipment

Ingredients

1 pound beef tenderloin cut into 1/2-inch cubes
4 tablespoons butter divided
2 each shallots diced, about 1/4 cup diced
2 cloves garlic finely minced
1 pound mushrooms cremini and button mushrooms, cleaned and finely chopped
1/3 cup heavy whipping cream
4 sprigs fresh thyme
1 tablespoon Dijon mustard
salt and pepper
1 package puff pastry thawed in the fridge overnight
1 egg

Instructions

Cut the beef tenderloin into small bite-sized pieces, about 1/2-inch cubes. Season them well with salt and pepper.
Heat the butter and oil in a large skillet until it is hot but not smoking, then add the beef cubes and brown them on at least 2 sides. Don't cook them through! You just want them seared.
Remove the beef from the skillet leaving behind any fat and add another 2 tablespoons of butter.
Add the finely diced shallots to the skillet and saute them over medium heat until they're starting to get soft, about 3 minutes.
Add the finely diced mushrooms and garlic. Saute over medium heat until the mushrooms have given off all their liquid, about 10 minutes.
Add the thyme sprigs and cream to the mushrooms, and lower the heat cooking until the cream has thickened and is nearly evaporated. About 5 minutes.
Season the mushrooms with salt and pepper, stir in the Dijon mustard and set aside to cool.
Preheat your oven to 400-F and line a baking sheet with parchment paper.
Roll out the thawed puff pastry until it is about 1/8-inch thick. It doesn't have to be perfect!
Cut the pastry into 2-inch squares. You'll need 1 square for each cube of beef.
Top the puff pastry square with a teaspoon of cooled mushroom mixture and then a beef cube.
Fold the opposite corners toward the middle of the cube of beef and press them to seal. A dot of the whisked egg can help seal the cubes.
Fold the remaining corners over the first seal, and press the edges together. Gently form the bundle into a small package with the edges all tucked in. Place this seam side down on a parchment paper-lined baking tray.
Whisk the egg and brush it lightly over the top of each beef puff pastry bundle, and sprinkle the top with a few grains of flake or kosher salt.
Bake the puff pastry bites at 400-F until they're golden brown and puffy, about 14 minutes. Serve with your favorite sauce and enjoy!

Notes

Chef Jenn's Tips

Don't cut your beef too small or too big. If they're too big, they'll be larger than 1-bite size, and if they are too small, you'll lose the beef inside. I find about 1/2 to 3/4-inch cubes are perfect.
When working with puff pastry, keep everything as cold as possible. Leave the dough in the fridge until the last minute, and make sure your beef cubes and mushroom mixture are both cool or chilled.
You can prep the beef and the mushroom mixture up to 2 days ahead of time. You can also roll and wrap the bites a few hours ahead of time and just pop them into the oven at the last minute.

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