Mini Beef Wellington Bites Recipe

These mini beef Wellington bites are a delightful and elegant appetizer perfect for a dinner party. They’re made with crispy puff pastry filled with steak, mushroom duxelles, prosciutto, and thyme. 

Mini Beef Wellington Bites on a wood background

Mini Beef Wellington bite appetizers are an exquisite and delectable rendition of the classic Beef Wellington, perfectly suited for upscale gatherings and events. These bite-sized delicacies feature tender cuts of beef enveloped in a savory layer of umami-rich mushroom duxelles. 

The entire ensemble is then encased in golden-brown, flaky puff pastry, creating a delightful contrast in textures.

I love making these hors d’oeuvres for special occasions like Christmas, New Year’s Eve, and Valentine’s Day.

What is Beef Wellington

A traditional Beef Wellington is a classic British dish that features beef tenderloin coated with mushroom duxelles (a mixture of finely chopped mushrooms, shallots, and herbs), wrapped in puff pastry, and then baked until the pastry is golden brown.

Mini beef Wellington bites on a dark wood cutting board sprinkled with pieces of rosemary leaves next to a bowl of creamy dijon mustard sauce and a red napkin

The dish is often served with a rich sauce, such as Madeira or red wine reduction. Beef Wellington is often served as a special occasion dish, and it has become a symbol of elegant dining.

This recipe has all of the same ingredients as a traditional Wellington but in bite-sized individual portions.

Ingredients

Beef Wellington Bites

  • Pepperidge Farm Puff Pastry
  • Finely Chopped Filet Mignon, Sirloin, or Ground Beef
  • Finely Chopped White Capped, Baby Bella, or Cremini Mushrooms
  • Finely Chopped Shallots
  • Prosciutto or Parma Ham
  • Olive Oil
  • Dried or Fresh Thyme
  • Salt
  • Black Pepper
  • Large Egg
  • Water

Dijon Mustard Sauce

  • Butter
  • All-Purpose Flour
  • Worcestershire Sauce
  • Dijon Mustard
  • Half & Half Cream
  • Grated Parmesan
  • Hot Sauce
  • Salt
  • Black Pepper

How to Make Mini Beef Wellington Bites

  • Allow one puff pastry sheet to come to room temperature and unfold. Set aside.
  • Lightly grease 16 tins in a mini muffin pan with nonstick cooking spray and set aside.
Chopped sirloin, mushrooms, and shallots in a large skillet on a stove
  • In a large skillet, add 1 tablespoon of olive oil over medium heat. Once hot, add chopped sirloin, mushrooms, onions, and thyme. Season with salt and black pepper. Cook for 5-6 minutes, until the sirloin is cooked through.
  • While it cooks, place 1 sheet of puff pastry on a lightly floured surface and use a rolling pin to make it into a 10″ square. Cut into 16 squares equal squares. Place each puff pastry square into the prepared mini muffin pan. Carefully press them into the bottom of each tin.
  • Cut the prosciutto into small squares to fit in each puff pastry. Add 1-2 slices to each. Add 1½ teaspoons of beef and mushroom mixture to each pastry. Fold in the corners of the puff pastry to meet in the center over the filling. Refrigerate for 30 minutes.
A mini muffin pan with 16 of the 24 tins filled with squares of puff pastry folded over beef and a pink pastry brush brushing egg wash over the pastry
  • Scramble together 1 egg and 1 teaspoon of water in a small bowl. Remove the mini muffin pan from the refrigerator. Brush the tops of each puff pastry with egg wash.
16 mini beef Wellingtons baked in a mini muffin pan
  • Preheat the oven to 400 degrees Fahrenheit. Bake the mini beef Wellingtons for 11-13 minutes until the tops are golden brown.

Beef Wellington Sauce Recipe

  • While they bake, make the creamy Dijon mustard sauce. In a saucepan, melt the butter. Once melted, whisk in flour. Slowly add half and half cream until well blended. Add Worcestershire sauce, Dijon mustard, grated parmesan, and 1-2 teaspoons of hot sauce. Cook until parmesan is melted. Season with salt and black pepper to taste.

Make Ahead Individual Beef Wellington Recipe

To make these ahead of time, fully prepare them in the mini muffin pan, but do not brush them with egg wash until you are ready to bake them.

Wrap the prepared mini beef Wellingtons in plastic wrap and store in the refrigerator for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2-3 days for best quality.

A white bowl of creamy dijon mustard sauce and a hand dipping a mini Beef Wellington bite in the sauce

Reheating

​Puff pastry can get rather soggy in the refrigerator. When reheating it’s important to regain that original crispiness.

The easiest way to crisp puff pastry again is in the oven:

  • Preheat the oven to 350 degrees Fahrenheit.
  • I recommend covering them in foil to prevent the beef from drying out and burning the puff pastry.
  • To further prevent the beef from drying, add the Dijon mustard to the center or a small amount of beef broth.
  • Bake in the oven for 7-9 minutes until they are heated through to the center.
Mini Beef Wellington Bites on a wood background

Mini Beef Wellington Bites Recipe

Tiffany
These mini beef Wellington bites are a delightful and elegant appetizer perfect for a dinner party. They're made with crispy puff pastry filled with steak, mushroom duxelles, prosciutto, and thyme. 
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Prep Time 15 minutes
Cook Time 19 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 4 minutes
Course Appetizers
Cuisine American, English
Servings 16 Bites
Calories 239 kcal

Ingredients
  

  • 1 sheet Pepperidge Farm Puff Pastry thawed
  • 6 ounces Finely Chopped Filet Mignon, Sirloin, or Ground Beef
  • 3 tablespoons Finely Chopped Mushrooms white capped, baby bella, or cremini
  • 2 tablespoons Finely Chopped Shallots
  • 2 ounces Prosciutto or Parma Ham thin slices
  • 1 tablespoon Olive Oil
  • ½ teaspoon Dried Thyme or use 1½ teaspoons Fresh Thyme
  • Salt to taste
  • Black Pepper to taste
  • 1 Large Egg
  • 1 teaspoon Water

Dijon Mustard Sauce

  • ½ cup Butter room temperature
  • ½ cup All-Purpose Flour
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Dijon Mustard
  • 1 ¼ cup Half & Half Cream
  • ¼ cup Grated Parmesan
  • 1-2 teaspoons Hot Sauce
  • Salt and Black Pepper to taste

Instructions
 

  • Lightly grease 16 tins in a mini muffin pan and set aside.
  • In a large skillet, add 1 tablespoon of olive oil over medium-high heat. Once hot, add chopped sirloin, mushrooms, onions, and thyme. Season with salt and black pepper. Cook for 5-6 minutes, until the sirloin is cooked through.
  • While it cooks, place 1 sheet of puff pastry on a lightly floured surface and use a rolling pin to make it into a 10" square. Cut into 16 squares equal squares. Place each puff pastry square into the prepared mini muffin pan. Carefully press them into the bottom of each tin.
  • Cut the prosciutto into small squares to fit in each puff pastry. Add 1-2 slices to each. Add 1½ teaspoons of meat mixture to each pastry. Fold in the corners of the puff pastry to meet in the center over the filling. Refrigerate for 30 minutes.
  • Scramble together 1 egg and 1 teaspoon of water in a small bowl. Remove the mini muffin pan from the refrigerator. Brush the tops of each puff pastry with egg wash.
  • Preheat the oven to 400 degrees Fahrenheit. Bake the mini beef Wellingtons for 11-13 minutes until the tops are golden brown.
  • While they bake, make the dijon mustard sauce. In a saucepan, melt the butter. Once melted, whisk in flour. Slowly add half and half cream until well blended. Add Worcestershire sauce, Dijon mustard, grated parmesan, and 1-2 teaspoons of hot sauce. Cook until parmesan is melted. Season with salt and black pepper to taste.

Nutrition

Calories: 239kcalCarbohydrates: 12gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 43mgSodium: 259mgPotassium: 110mgFiber: 0.5gSugar: 1gVitamin A: 277IUVitamin C: 1mgCalcium: 43mgIron: 1mg

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