Beef Wellington Bites take the elegance of the classic and turn it into a party-ready bite. They’re everything you love about a traditional Wellington, with tender beef, savory mushroom duxelles, golden pastry. These bites are easy to make ahead and always get snapped up fast.
What makes them stand out is the extra flavor from olives in the mushroom mixture and a quick homemade Dijon cream sauce for dipping. The puff pastry bakes up light and crisp, while the beef stays juicy inside. If you’re hosting and want a bite-sized appetizer that feels a little upscale, these hit the mark.
Helpful Tips
- Let the mushroom mixture cool. Warm filling can steam the pastry and prevent it from puffing properly.
- Trim the pastry evenly. Cutting neat squares helps everything cook uniformly and look polished.
- Blend the sauce smooth. A quick blend takes the sauce from rustic to restaurant-style.
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Beef Wellington Bites
Ingredients
- 1 pound beef tenderloin cut in 1” pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cooking oil
- 1/2 small onion minced
- 2 cups button mushrooms finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 1/2 cup pitted black olives
- 2 sheets puff pastry
- 2 tablespoons Dijon mustard
- 1 egg beaten
For the sauce:
- 1 tablespoon onions chopped
- 1 clove garlic minced
- 1/4 cup white wine
- 1/4 cup beef stock
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season the beef with salt and black pepper.
- In a large skillet, heat half the cooking oil. So as not to crowd the pan, you might have to cook the beef in two batches. Brown the pieces of beef quickly on all sides, only taking about 2 minutes. Remove to a plate lined with a paper towel.
- In the same skillet, on medium-low heat, add the remaining oil, then add the onion and mushrooms. Sauté for 10 minutes, stirring occasionally. Add soy sauce, oregano, black pepper and stir well.
- Transfer the mixture to a food processor, along with the pitted olives. Process to a chunky mixture.
- Unroll the puff pastry sheet and cut it into 3” squares. Spread a little mustard in the center of each square, then spread on some mushroom mixture. Top with a piece of beef.
- Fold two opposite tips of the pastry over the beef and press them together. Fold the other two over the top and press.
- Set the wellingtons on the baking sheet. When they are all done, brush them with beaten egg.
- Bake for 10-15 minutes or until the pastry is puffed and golden brown.
- To make the sauce, add the onion to the skillet once the mushroom mixture has been removed. Saute for 5 minutes on medium-low. Add the garlic and saute for 30 seconds more.
- Turn the heat up to medium. Pour in the white wine and whisk. Cook for 2-3 minutes, until the wine is reduced by half.
- Pour in the beef stock, heavy cream, and Dijon. Whisk to combine. Cook at a low boil for about 5 minutes, until the sauce has reduced and thickened, slightly. Add to a food processor or blender and blend until smooth.
- Serve with the mini beef wellingtons.
Nutrition
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.