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)

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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