buttery pastry, and that “wow” factor when you cut into it. These Mini Beef Wellington Bites deliver the same
steakhouse elegance—but in a format made for parties, holidays, and appetizer boards. Each bite is a crisp puff pastry parcel
with a juicy beef center and a deeply savory mushroom duxelles that tastes like pure comfort with a classy accent.The key to success is texture: the mushrooms must be cooked until very dry so they don’t steam the pastry, and the beef
should be seared quickly for flavor but not cooked through—because it will finish in the oven. A little Dijon mustard adds
classic Wellington tang, and prosciutto is optional but delicious (it adds salty richness and helps protect the pastry from moisture).
Shortcut-friendly: Puff pastry does most of the “fancy” work for you. Keep it cold, work fast, and bake hot for maximum flake.
Ingredients
Beef
- 450 g beef tenderloin (best) or sirloin, cut into 24 small cubes (about 2–2.5 cm)
- 1 tbsp oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp Dijon mustard
Mushroom duxelles
- 250 g mushrooms, finely chopped (cremini or button)
- 1 small shallot, minced (or 2 tbsp onion)
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp parsley, chopped
- 1 tbsp thyme (or 1 tsp dried)
- 1 tbsp Worcestershire sauce (optional, adds depth)
- Pinch of salt and pepper
Assembly
- 1 sheet puff pastry, thawed but cold
- 6–8 slices prosciutto (optional)
- 1 egg (for egg wash)
- Optional: flaky salt for topping
Best cut of beef: Tenderloin stays tender even with quick oven finishing. Sirloin works too—just cut evenly and don’t overbake.
