Easy Beef Wellington Bites

If you ask me, Beef Wellington Bites are the smartest way to serve a fancy appetizer without the fuss.

These bite-sized versions of the classic dish give you all the good stuff – juicy beef wrapped in mushrooms and flaky puff pastry – but in perfect party-sized portions. The combination just works, and they’re way less intimidating to make than a full-sized Wellington.

I’ve taken the traditional recipe and scaled it down, wrapping seasoned beef and mushroom filling in golden puff pastry squares. Each bite delivers that same rich flavor you’d expect from the original.

They’re just right for dinner parties or holiday gatherings, and I haven’t met anyone who can eat just one.

What Kind of Beef Should I Use?

For these Wellington bites, beef tenderloin is the way to go – it’s the same cut you’d use for a full-sized Beef Wellington. This cut comes from the center of the cow’s back and is prized for being incredibly tender with minimal marbling. You might see it labeled as filet mignon in your grocery store, which is just the name for individual steaks cut from the tenderloin. When shopping, look for meat that’s bright red with a firm texture and minimal connective tissue. If you’re not sure, don’t hesitate to ask your butcher to cut the tenderloin into the 1-inch pieces you’ll need – they’re usually happy to help you get exactly the right size for your recipe.

Options for Substitutions

While some ingredients in these fancy bites are essential, there are several swaps you can make:

• Beef tenderloin: This is really the star of the show and shouldn’t be substituted – the tenderness of this cut is key to the recipe’s success.
• Puff pastry: This is another must-have, but you can use homemade if you prefer. Don’t try to substitute with regular pie crust – it won’t give you the same flaky texture.
• Cremini mushrooms: You can use white button mushrooms, shiitake, or portobello mushrooms instead. Just make sure to chop them very finely.
• Prosciutto: Thin-sliced ham or serrano ham work well here. If you can’t find either, very thinly sliced bacon (not thick-cut) can work in a pinch, but cook it halfway first.
• Ghee: Any high-heat oil works fine – try avocado oil, grapeseed oil, or regular canola oil.
• Horseradish: If you’re not a fan, try using whole grain mustard instead, or simply leave it out of the sauce.
• Shallot: A small onion or 2-3 cloves of garlic make good replacements – just mince them very finely.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Beef Wellington bites is temperature control – starting with room temperature meat and pastry ensures even cooking, while a screaming hot pan for searing the beef prevents the meat from steaming instead of developing a proper crust. A common mistake is not patting the mushroom mixture (duxelles) completely dry after cooking, as excess moisture will make your pastry soggy – let it cool fully and press out any remaining liquid with paper towels. Getting the internal temperature right is crucial – use a meat thermometer and pull the bites out when they reach 120°F for medium-rare, as they’ll continue cooking from residual heat while resting. For the crispiest results, make sure to chill the assembled bites for at least 20 minutes before baking, which helps the pastry maintain its shape and prevents the butter in the dough from melting too quickly.

What to Serve With Beef Wellington Bites?

These fancy little bites are perfect for party serving, and they pair wonderfully with both light and hearty sides. A simple arugula salad with lemon vinaigrette makes a great fresh counterpoint to the rich, buttery pastry and beef. For a more substantial spread, roasted fingerling potatoes or glazed baby carrots work really well alongside these bites. Since these are perfect party food, you might want to round out your appetizer spread with some lighter options like fresh vegetables and dip, or even a cheese board – this gives your guests plenty of choices while letting the Beef Wellington bites stay as the star of the show.

Storage Instructions

Make Ahead: You can prep these beef wellington bites up to 24 hours in advance! Just assemble them, cover tightly with plastic wrap, and keep them in the fridge until you’re ready to bake. The egg wash should be applied right before baking though, not during prep.

Keep Fresh: Once baked, these tasty bites are best enjoyed within 2-3 hours while the pastry is still crispy. If you have leftovers, pop them in an airtight container in the fridge for up to 2 days. The pastry might lose some crispiness, but they’ll still taste great!

Warm Up: To bring back some of that fresh-baked magic, place leftover bites in a preheated 350°F oven for about 5-7 minutes. This will help crisp up the pastry again. Just keep an eye on them to make sure they don’t overcook – you want to warm them through without cooking the beef further.

Preparation Time	30-120 minutes
Cooking Time	20 minutes
Total Time	50-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 150-175 g
• Fat: 180-200 g
• Carbohydrates: 90-100 g

Ingredients

• 1/4 cup dijon mustard
• 3 tablespoons mayo
• 2 tablespoons sour cream
• Pinch of coarse salt and a few grinds of freshly ground black pepper
• 1 cup sour cream
• 1/4 cup ready-to-use horseradish
• Kosher salt and black pepper, to taste
• A spoonful of dijon, optional
• 2 teaspoons ghee or high-heat oil like canola
• 2 pounds beef tenderloin, sliced into 24 pieces, each 1 inch
• 1 teaspoon each of coarse salt and black pepper
• 12 ounces cremini mushrooms, chopped finely
• 1 small shallot, chopped finely
• 8 prosciutto slices, cut into thirds
• 2 sheets frozen puff pastry, thawed
• 2 egg yolks, beaten
• Extra coarse salt for sprinkling before baking (optional)

Step 1: Prepare the Sauce

Mix all the ingredients together in a small bowl.

Cover the bowl and refrigerate it until you’re ready to serve.

You can prepare this mixture up to two days in advance to save time on the day of serving.

Step 2: Sear the Beef Cubes

Preheat your oven to 400°F.

Season the beef cubes with salt and pepper.

Preheat a large skillet over high heat and add ghee or oil.

Quickly sear the beef cubes for about a minute until they’re browned, focusing on just one side.

Remove the beef from the pan and place it in the refrigerator while you prepare the filling.

Step 3: Cook the Mushroom Filling

Using the same skillet, add finely chopped mushrooms over high heat.

Let the mushrooms release their liquid and begin to brown.

After they’re browned, reduce the heat to medium and add the minced shallot, stirring frequently until the shallot becomes soft.

Step 4: Prepare the Pastry and Beef

Place the cooked mushroom filling on paper towels to drain.

Meanwhile, remove the beef cubes from the fridge and pat them dry.

Line a sheet pan with parchment paper.

Roll out two sheets of puff pastry to about 10×14 inches, using a small amount of flour if needed to prevent sticking.

Cut each sheet into 12 even pieces.

Step 5: Assemble the Wellingtons

Place one piece of prosciutto in the center of each puff pastry square.

Add approximately a tablespoon of the mushroom filling on top, followed by a piece of beef.

Bring up two opposite corners of the pastry and press them together, then bring up the remaining two corners and press all the seams firmly.

Lay the wrapped wellingtons seam-side down on the prepared sheet pan.

Step 6: Bake the Wellingtons

Brush each wellington with a beaten egg yolk for a golden finish.

If desired, sprinkle a tiny amount of coarse salt on each one.

Place the sheet pan in the preheated oven and bake until the puff pastry turns golden brown, about 20 minutes.

Serve hot and enjoy!