Warning! This recipe is irresistible and crazy-addictive. These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside. Baked Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet. My version of this classic is approachable, easy and taste ridiculously delicious.
They are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve. They are also great for kids.
Approachable Decadence
Beef Wellington is an English recipe. It traditionally has a filet of beef layered with pate or foie gra and a duxelle, which is a chopped mushroom mixture. It’s all wrapped in puff pastry and baked. Now, this can be intimidating! So, back when I was catering, I set out to create a more approachable version.
‘Mini’ is definitely more approachable! If you mess one of them up, you still have 19 more. You can also be confident that the slice of meat will be cooked through vs. with a large roast.
I eliminated the pate and added parmesan to the mushrooms. I love mushrooms and parmesan just enhances the salty, nutty flavor so perfectly. It also adds the creaminess that you would have gotten from the pate. And frankly, there is already so much flavor from the puff pastry, the beef filet, and the mushrooms, that pate seems like overkill.
Check out just how easy these are to make!
Here are a few more decadent recipes made more approachable to try!
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
EQUIPMENT NEEDED
For this recipe, I used a food processor to do all the chopping work on the mushrooms. You can certainly do this by hand, but my go-to mini food processor was the perfect for the job.
For both searing the beef filet tips and for cooking the mushrooms, I used my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. It comes with a glass lid, which is perfect for watching your dinner cook!.
Lastly, you will also need a large sheet pan (I use a 17×11) for baking the mini beef wellingtons.
PREP-AHEAD TO MAKE YOUR MINI BEEF WELLINGTON BITES
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
Puff Pastry can be found in your freezer section of the store. Keep it frozen and put it in the fridge to thaw a day before you plan to use it.
This recipe starts with Petite Beef Filet. It’s one of the most tender cuts without the most expensive price tag. The Petite Filet comes from the shoulder and is so incredibly tender. It tastes very similar to filet mignon, but is much less expensive.
You can make the beef a day or 2 early as well. You will be par-cooking the beef as it will finish cooking in the pastry later. I season very simply with salt and pepper and a very light drizzle of extra virgin olive oil that I rub all over. Then I sear the outside of the filets in a pan on high heat for about 5 minutes on each side to get a nice brown crust. Then I move it to the oven center rack and cook for 15 minutes in 375 F degrees.
When the beef is done cooking, transfer it to a plate to rest and cool down.
For the Mushroom filling, start by chopping the mushrooms into small pea-size pieces. You can do this by hand, but it is much easier in a food processor.
Finely Dice the Onion. Mince the garlic. You can store these in the fridge together until ready to cook.
Add the mushrooms to a preheated skillet or frying pan with a teaspoon of olive oil (you can use the same one the beef cooked in). Add the diced onions, minced garlic, salt, pepper, and oregano. Mix to combine and spread out into a layer covering the entire pan. Let cook without touching for 5 minutes. Then mix and spread into a layer and cook for another 5 minutes. When the mixture has cooked down and the onions are translucent, transfer it to a bowl to cool for a few minutes.
Add 1 tbsp milk or cream and the parmesan cheese to the mushrooms and quickly mix through so it doesn’t start to melt and clump. Store in the fridge to cool until ready to assemble.
ASSEMBLE & BAKE YOUR MINI BEEF WELLINGTON BITES
When you are are ready to assemble, start by beating an egg in a small bowl. Put your beef filet on a cutting board and slice into 1/4 inch thick slices. It’s ok if it looks really pink or even rare in the center as the beef will cook inside the pastry.
Using a large cutting board, sprinkle with flour. Carefully open up a puff pastry sheet and place on the floured board. Roll it out evenly so that it grows in size about an inch in every direction.
Using a sharp knife or a pizza cutter, cut the pastry into 10 even rectangles.
Using a pastry brush or your finger if you don’t have one, brush the egg mixture along the edges of each pastry rectangle.
Place a slice of beef in the center of the rectangle, then scoop a small amount of the mushroom mixture on top. Fold the sides of the pastry over and press to seal. Then turn the beef ‘package’ over so the seal is on the bottom.
Using a fork, press the sides together to seal the sides.
Place all of the mini beef wellington bites on a large sheet pan and brush with the remaining egg mixture. At this point, you can place the sheet pan in the freezer and then transfer them to a freezer container once frozen. They will last in the freezer for 3 months.
Bake in the oven on the center (and top rack if you have 2 pans) for 10-12 minutes or until the pastry has puffed and the tops are golden brown. (if you are baking from frozen state, add about 5 minutes to the cooking time, but DO NOT THAW BEFORE COOKING)
ENJOY! 😍 Carrie
Mini Beef Wellington Bites
These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside. Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet. They are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve. #appetizers #partyfood #christmasparty #beefrecipes #partyrecipes #smallbites #appetizerrecipes
Ingredients
Mushroom Filling
- 8 oz White Button Mushrooms
- 1 tsp Olive Oil
- 1/2 cup Finely Diced Onion
- 1 clove Garlic, minced
- 1 tsp Oregano, dried
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1 tbsp Milk or Cream
- 1/2 cup Parmesan Cheese, grated
Other Ingredients
- 16 oz Petite Beef Filet
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 2 Puff Pastry Sheets
- 2 tbsp All Purpose Flour
- 1 Egg
Instructions
Prep-Ahead Instructions
-
Start by putting the frozen puff pastry into the fridge to thaw the day before.
-
Preheat oven to 375 F degrees.
-
Finely Dice the Onion. Mince the garlic. You can store these in the fridge together until ready to cook.
-
You can make the beef a day or 2 early as well. You will be par-cooking the beef as it will finish cooking in the pastry later. Season very simply by rubbing olive oil all over and sprinkling liberally with salt and pepper.
-
Then I sear the outside of the filets in a pan on high heat for about 5 minutes on each side to get a nice brown crust. Then I move it to the oven, center rack and cook for 15 minutes in 375 F degrees. When the beef is done cooking, transfer it to a plate to rest and cool down. You can store covered in the fridge until ready to slice and assemble.
-
While the beef is cooking, you can make the Mushroom filling. Start by chopping the mushrooms into small pea-size pieces. You can do this by hand, but it is much easier in a food processor.
-
Add the mushrooms to a preheated skillet or frying pan with a teaspoon of olive oil (you can use the same one the beef cooked in). Add the diced onions, minced garlic, salt, pepper, and oregano. Mix to combine and spread out into a layer covering the entire pan. Let cook without touching for 5 minutes. Then mix and spread into a layer and cook for another 5 minutes. When the mixture has cooked down and the onions are translucent, transfer it to a bowl to cool for a few minutes.
-
Add milk (or cream) and the parmesan cheese to the mushrooms and quickly mix through so it doesn't start to melt and clump. Store in the fridge to cool until ready to assemble.
Assemble and Freeze or Bake
-
When you are are ready to assemble, start by beating an egg in a small bowl.
-
Put your beef filet on a cutting board and slice into 1/4 inch thick slices. It's ok if it looks really pink or even rare in the center as the beef will cook inside the pastry.
-
Using a large cutting board, sprinkle with flour. Carefully open up a puff pastry sheet and place on the floured board. Roll it out evenly so that it grows in size about an inch in every direction. Using a sharp knife or a pizza cutter, cut the pastry into 10 even rectangles.
-
Using a pastry brush or your finger if you don't have one, brush the egg mixture along the edges of each pastry rectangle.
-
Place a slice of beef in the center of the rectangle, then scoop a small amount of the mushroom mixture on top. Fold the sides of the pastry over and press to seal. Then turn the beef 'package' over so the seal is on the bottom.
-
Using a fork, press the sides together to seal the sides.
-
Place all of the mini beef wellington bites on a large sheet pan and brush with the remaining egg mixture. At this point, you can place the sheet pan in the freezer and then transfer them to a freezer container once frozen. They will last in the freezer for 3 months.
-
Bake in the oven on the center (and top rack if you have 2 pans) for 10-12 minutes or until the pastry has puffed and the tops are golden brown. (if you are baking from frozen state, add about 5 minutes to the cooking time, but DO NOT THAW BEFORE COOKING)
-
Serve and Enjoy!
Recipe Notes
- The 30-minute Prep Time includes the time to sear and par-cook the beef, as well as to make the mushroom filling. The 15-minute Cook time is for baking the Mini Beef Wellington Bites.
- These can be frozen up to 3 months in advance. Freeze after you place on the sheet pan and brush tops with egg, BEFORE YOU COOK. When you do cook them after freezing, simply put on the sheet pan frozen and add about 5 minutes to the cooking time.
