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Mini Beef Wellington Bites

Elegant and savory appetizer featuring seared filet mignon, mushroom duxelles, and blue cheese on flaky puff pastry rounds.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 16 bites
Course: Appetizer, Hors D'oeuvres
Cuisine: French, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pastry & Beef
  • 1 sheet Frozen puff pastry thawed, about 14oz/400g
  • 1 lb Beef tenderloin filet mignon, cut into 1-inch cubes
  • 1 egg whisked for egg wash
  • 1 tbsp olive oil or butter for searing
Mushroom Duxelles
  • 10 oz Mixed mushrooms cremini, shiitake, finely chopped
  • 1 tbsp unsalted butter
  • 1 shallot minced
  • 1 tbsp Madeira or dry sherry optional
Garnish
  • 0.25 cup Blue cheese crumbled
  • 1 tbsp Fresh chives finely chopped

Equipment

  • Small round cookie cutter (2 inch)
  • Baking sheet
  • Food processor (optional, for duxelles)
  • Skillet or heavy pan

Method
 

  1. Prepare Duxelles: Cook chopped mushrooms, shallots, and butter until all moisture evaporates and mixture is thick and dry. Season and cool completely.
  2. Cut tenderloin into 1-inch cubes. Season heavily with salt and pepper. Sear quickly (30-45 seconds per side) in a hot pan to create a crust. Cool completely.
  3. Preheat oven to 400°F (200°C). Cut puff pastry into 2-inch rounds and place on a lined baking sheet.
  4. Place one cooled beef cube onto the center of each pastry round. Top with a spoonful of the cooled duxelles paste.
  5. Brush the exposed pastry edges (not the sides) with egg wash.
  6. Bake for 12–15 minutes until pastry is golden and beef is medium-rare to medium.
  7. Garnish immediately with crumbled blue cheese and chives. Serve warm.

Notes

For make-ahead convenience, freeze assembled bites and bake directly from frozen, adding 5-10 minutes to the cook time.