Beef Wellington Bites are the ultimate festive appetizer — tender, juicy beef wrapped in golden puff pastry with a rich, savory filling. These elegant mini parcels bring all the flavors of the traditional Beef Wellington in a bite-sized form, making them perfect for Christmas parties, New Year’s Eve, or any special gathering.
Crispy, buttery pastry meets perfectly seared beef and a flavorful mushroom filling that melts in your mouth. Serve them with a creamy dipping sauce, and you’ve got an appetizer that everyone will remember.
Making Beef Wellington Bites is surprisingly easy once you know the right steps — and a few clever tips will make all the difference.
Make Ahead Tip
Want to save time on the day of your celebration? Prepare the mushroom filling up to two days ahead and store it in an airtight container in the fridge. This makes assembling your appetizers quick and stress-free when guests arrive.
🥐 What Puff Pastry Works Best?
When it comes to puff pastry, there’s no single “best” choice — it all depends on your preference. You’ll find frozen, fresh, ready-rolled, round, or square options in most supermarkets.
Personally, I prefer fresh, ready-rolled puff pastry because it bakes up beautifully golden and flaky without much effort. Simply unfold it and cut it into squares.
To make around 24 Beef Wellington Bites, you’ll need approximately 1 pound (450 grams) of puff pastry. Depending on the brand, the thickness and size of the sheets may vary, so adjust slightly if needed.
🍴 What to Serve with Beef Wellington Appetizers
These bite-sized delights pair perfectly with flavorful dipping sauces. A few great options include:
- Horseradish sauce for a sharp and tangy kick
- Dijon mustard sauce for a little heat and depth
- Homemade aioli for a creamy, garlicky touch (my personal favorite!)
For a full holiday spread, serve alongside other crowd-pleasers like olive cheese skewers, mini sandwiches, or sweet and spicy meatballs.
💡 Top Tips for Perfect Beef Wellington Bites
These small details can make or break your dish — follow them carefully for the best results!
- Cool your filling and beef.
Both the seared beef cubes and the mushroom filling must cool to room temperature before assembling. Warm fillings can soften or melt the pastry, making it difficult to wrap and bake properly. - Don’t skip searing.
Searing the beef seals in the juices, keeping the inside tender and the pastry crisp. Just a quick 1–1.5 minutes per batch is enough. - Cut beef into 1-inch cubes (2.5 cm).
This size gives the best texture and even cooking. Smaller pieces tend to overcook, while larger ones can be too rare or chewy. - Use a high-quality cut of beef.
Tenderloin is the classic choice — it’s buttery, lean, and cooks quickly. The better the beef, the better your Wellington bites will taste. - Bake until golden.
Every oven is different, so keep an eye on them as they bake. They’re done when the pastry is puffed and beautifully golden brown.
🌟 Why You’ll Love This Recipe
- Elegant and bite-sized: Perfect for parties and buffets
- Make-ahead friendly: You can prep parts in advance
- Deliciously rich flavor: A perfect balance of beef, mushrooms, and pastry
- Easy to customize: Try adding caramelized onions, cheese, or herbs to the filling
Whether you’re hosting a dinner party or simply want something impressive to serve with wine, Beef Wellington Bites never fail to impress.
🥄 Step-by-Step Overview
Step 1: Prep the Beef
Cut your beef tenderloin into 1-inch cubes. Season with salt and pepper, then sear in a hot pan with olive oil until browned on all sides. Don’t overcook — you just want to lock in the flavor. Set aside to cool.
Step 2: Make the Mushroom Filling
In the same skillet, sauté finely minced onions and mushrooms until golden and soft. Add soy sauce, oregano, and a touch of pepper. Once cooked down, transfer to a food processor along with pitted black olives, then pulse until smooth and spreadable.
Step 3: Assemble the Bites
Cut your puff pastry into 3–3.5 inch squares. Spread a small amount of mustard in the center, add a spoonful of the mushroom mixture, and top with a piece of beef. Fold over the corners to seal — like a little parcel — and press gently to close.
Step 4: Brush and Bake
Place the parcels on a parchment-lined baking tray. Brush each with beaten egg for that golden shine. Bake at 400°F (200°C) for 10–15 minutes until puffed and golden.
Step 5: Serve
Serve warm with your favorite dipping sauce and enjoy the crisp, buttery pastry filled with rich, savory goodness.
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Elegant Beef Wellington Bites for the Holidays
- Total Time: 40 min
Description
These Beef Wellington Bites are the perfect festive appetizer — tender cubes of beef tenderloin wrapped in flaky puff pastry with a savory mushroom and olive filling. Easy to assemble and bursting with flavor, they’re elegant enough for the holidays but simple enough to enjoy anytime. Serve them warm with your favorite dipping sauce!
Ingredients
For the Beef:
1 lb (450 g) beef tenderloin, cut into 1-inch (2.5 cm) cubes
½ tsp salt
¼ tsp black pepper, or to taste
1 tbsp olive oil
For the Mushroom Filling:
1 tbsp olive oil
½ onion, finely minced
2 cups (about 7 oz / 200 g) button mushrooms, finely chopped
1 tbsp soy sauce
1 tsp dried oregano
½ cup (60 g) pitted black olives
A pinch of black pepper
For the Assembly:
1 lb (450 g) puff pastry (about 2 ready-rolled sheets)
Mustard, to taste (classic Dijon or French mustard works best)
1 small egg, beaten (for brushing)
Instructions
-
Prepare the Beef:
Cut the tenderloin into 1-inch cubes and season with salt and pepper.
Heat a tablespoon of olive oil in a large skillet over high heat.
Sear the beef pieces quickly — about 1 to 1½ minutes per batch — until browned on all sides. Transfer to a plate lined with paper towels and set aside to cool. -
Make the Mushroom Filling:
In the same pan, add olive oil and sauté minced onion and mushrooms for about 10 minutes on medium-low heat until soft and golden.
Stir in soy sauce, oregano, and black pepper. Remove from heat.
Transfer the mixture to a food processor, add olives, and blend into a coarse paste. Let it cool completely. -
Assemble the Bites:
Preheat your oven to 400°F (200°C) and line baking trays with parchment paper.
Cut the puff pastry into 3–3.5-inch (8–9 cm) squares.
In the center of each square, spread a tiny amount of mustard and a spoonful of mushroom filling. Top with a cube of seared beef.
Fold over opposite corners of the pastry to form a parcel, then press the edges gently to seal. -
Brush and Bake:
Arrange the parcels on your prepared trays, leaving space between them.
Brush the tops with beaten egg.
Bake for 10–15 minutes, or until puffed and golden brown. -
Serve:
Let them cool slightly, then serve warm with your favorite dipping sauce such as horseradish, Dijon mustard sauce, or garlic aioli.
Notes
- Beef: Use tenderloin for best results — it’s soft, lean, and cooks quickly. Avoid over-browning at the searing stage.
- Seasoning: The mushroom mixture adds plenty of flavor, so keep the beef seasoning light.
- Mushrooms: White or brown button mushrooms both work beautifully.
- Puff Pastry: You’ll need around 1 lb (450 g). Ready-rolled sheets save time and effort.
- Mustard: Just a small dab per bite adds great flavor — Dijon or French mustard are classic choices.
- Baking Trays: A standard 10×15-inch (25×38 cm) tray fits about 12 bites. Use two trays or bake in batches.
- Make Ahead: You can prep the mushroom filling up to 2 days ahead. Assemble and bake fresh for best texture.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Appetizer, Party Food
- Cuisine: British-Inspired
