Mini Beef Wellington Bites: The Perfect Party Appetizer

Mini Beef Wellington Bites are the ultimate crowd-pleasing appetizer. These bite-sized versions of the classic Beef Wellington are packed with tender, juicy beef, savory mushroom duxelles, and wrapped in buttery, golden puff pastry. Perfect for holiday parties, cocktail gatherings, or just a fancy weeknight treat, these little bites combine elegance and flavor in every mouthful.

Whether you’re entertaining friends, prepping for a festive dinner, or looking to impress at your next potluck, these Mini Beef Wellington Bites are simple enough to make at home, yet gourmet enough to wow any guest.

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Ingredients

• Beef
  • 1 lb beef tenderloin, cut into 1–1.5 inch cubes
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
• Mushroom Duxelles
  • 8 oz mushrooms, finely chopped
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme leaves
  • Salt and pepper, to taste
• Assembly
  • 4–6 slices prosciutto, thinly sliced
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 1 tsp Dijon mustard
  • Fresh thyme, for garnish

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Instructions

1. Prepare the Beef:
   Pat the beef cubes dry and season generously with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef cubes for 1–2 minutes per side until browned. Remove and let cool.
2. Make the Mushroom Duxelles:
   In the same skillet, melt butter over medium heat. Add shallots and garlic; sauté until fragrant, about 1–2 minutes. Add finely chopped mushrooms and thyme, cooking until moisture evaporates and mixture becomes paste-like (about 8–10 minutes). Season with salt and pepper. Cool slightly.
3. Prepare the Puff Pastry:
   Roll out puff pastry on a lightly floured surface. Cut into squares large enough to fully wrap each beef cube (approximately 3×3 inches).
4. Assemble the Bites:
   Spread a small amount of mushroom duxelles onto each puff pastry square. Place a slice of prosciutto over the duxelles, then add a seared beef cube on top. Brush edges of pastry with egg wash and fold pastry around beef, sealing completely. Brush the top with egg wash.
5. Bake:
   Preheat oven to 400°F (200°C). Place assembled bites on a parchment-lined baking sheet. Bake for 15–20 minutes, or until pastry is puffed and golden brown. Remove from oven and let cool slightly.
6. Serve:
   Garnish with fresh thyme. Serve warm with a side of Dijon mustard or horseradish cream for dipping.

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Tips & Tricks

• Beef Doneness: Slightly undercook the beef when searing; it will finish cooking inside the oven without overcooking.
• Mushroom Duxelles: Make sure all moisture is evaporated for a concentrated flavor and to avoid soggy pastry.
• Freezing: Assemble bites and freeze uncooked for up to a month. Bake directly from frozen, adding a few extra minutes to baking time.
• Mini Variations: Swap beef for chicken, salmon, or even roasted vegetables for creative bites.

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Serving Suggestions

• Perfect for cocktail parties, game day, or holiday gatherings.
• Pair with red wine, champagne, or a sparkling cider.
• Arrange on a wooden board with small dipping bowls for a stylish presentation.

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Fun Facts

• Beef Wellington is believed to be named after Arthur Wellesley, the 1st Duke of Wellington.
• Mini versions allow you to enjoy the luxury of Beef Wellington in a finger-food format, making it accessible for casual entertaining.
• Puff pastry originated in France in the 17th century, making these bites a perfect blend of classic French technique with modern convenience.

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Variations

• Spicy Twist: Add a thin layer of horseradish or Dijon mustard under the mushroom duxelles.
• Cheesy Upgrade: Insert a small cube of Gruyère or blue cheese in each bite for a gooey surprise.
• Vegetarian: Replace beef with roasted mushrooms, eggplant, or butternut squash for vegetarian bites.