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Perfect Mini Beef Wellington Bites for New Year’s Eve

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These mini beef wellington bites deliver everything people love about classic beef wellington—tender beef, earthy mushroom duxelles, and buttery pastry—in a two-bite package perfect for parties. The square-fold method makes them easier and more uniform than traditional circles.

Ingredients

Scale
  • 1 pound beef tenderloin, trimmed of silver skin
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 8 ounces cremini mushrooms, finely chopped
  • 2 shallots, finely minced (about 1/4 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon Dijon mustard
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt (like Maldon) for finishing

Instructions

  1. Prep the beef. Cut beef tenderloin into 1-inch cubes. Pat dry with paper towels. Season generously with salt and pepper on all sides. Let sit at room temperature for 15 minutes.
  2. Make the mushroom duxelles. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-high heat. Add finely chopped mushrooms and shallots. Cook for 8-10 minutes, stirring occasionally, until liquid evaporates and mixture starts to brown. Add minced garlic and thyme, cook for 1 minute until fragrant. Season with salt and pepper. Transfer to a plate to cool completely.
  3. Sear the beef. Wipe out the skillet and add remaining olive oil. Heat over high heat until oil shimmers. Working in batches, sear beef cubes for about 1 minute per side until deep brown crust forms but inside is still rare. Transfer to a plate and let cool for 5 minutes. Brush each piece with a thin layer of Dijon mustard.
  4. Prepare the puff pastry. On a lightly floured surface, unfold thawed puff pastry sheet. Cut into 9 equal squares, about 3 inches each. If pastry feels warm, refrigerate for 5 minutes.
  5. Assemble the bites. Place a spoonful of cooled mushroom duxelles in the center of each pastry square. Top with a seared beef cube. Bring corners of pastry up to meet in the center, pinching edges to seal. Place seam-side down on a parchment-lined baking sheet, leaving about 2 inches between them.
  6. Chill and egg wash. Refrigerate assembled bites for at least 15 minutes. Preheat oven to 400°F. Just before baking, brush each bite with egg wash and sprinkle with flaky sea salt.
  7. Bake for 18-20 minutes until pastry is deep golden brown and puffed. Internal temperature of beef should reach 125°F for medium-rare. Let rest on baking sheet for 5 minutes before serving.

Notes

Don’t skip the chilling step—cold pastry guarantees flaky layers. Make duxelles and sear beef the night before to spread out prep. For best results, keep everything cold. If making ahead, assemble up to step 5 and refrigerate for up to 24 hours, then bake before serving. Freeze unbaked bites for up to 3 months.

Nutrition

Keywords: mini beef wellington, beef wellington bites, New Year's Eve appetizer, puff pastry appetizer, party appetizer, beef tenderloin bites

Find it online: https://fizzlefork.com/perfect-mini-beef-wellington-bites-for-new-years-eve/