Beef Wellington Bites Mushrooms (Printable)

Tender beef and mushroom filling wrapped in flaky puff pastry, ideal for elegant appetizers or snacks.

# What You’ll Need:

→ Beef

01 - 12 oz beef tenderloin, trimmed
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Mushroom Duxelles

04 - 9 oz cremini or button mushrooms, finely chopped
05 - 2 tbsp unsalted butter
06 - 1 small shallot, finely diced
07 - 1 garlic clove, minced
08 - 1 tbsp fresh thyme leaves, chopped
09 - 1 tbsp dry sherry or white wine
10 - Salt and pepper, to taste

→ Pastry

11 - 1 sheet puff pastry (9 oz), thawed if frozen
12 - 6 thin slices prosciutto
13 - 1 egg, beaten (for egg wash)

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the beef tenderloin dry and season with salt and black pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned, about 2 minutes per side. Remove from heat, let cool, then cut into 24 bite-sized cubes.
03 - Melt butter in a skillet over medium heat. Add shallot and garlic and sauté until softened. Add chopped mushrooms and thyme, cooking until the mushrooms release moisture and it evaporates, about 8 to 10 minutes. Stir in sherry or white wine and cook until liquid evaporates. Season with salt and pepper. Allow to cool.
04 - Roll out the thawed puff pastry on a lightly floured surface to form a 12 x 12 inch square. Cut into 24 equal squares.
05 - Place one slice of prosciutto on each puff pastry square. Add 1 teaspoon of mushroom duxelles and one cube of seared beef on top.
06 - Fold the pastry around the filling, pinching the edges to seal completely. Place each parcel seam side down on the prepared baking sheet. Brush the tops with beaten egg.
07 - Bake in the preheated oven for 15 to 20 minutes, until the pastry is golden brown and puffed.
08 - Allow the bites to cool slightly before serving.

# Expert Advice:

01 -
  • They look fancy enough for a dinner party but actually come together in under an hour if you stay organized.
  • The seared beef stays tender inside while the pastry turns impossibly flaky and golden—that contrast is everything.
  • You can prep them earlier in the day and bake them fresh just before guests arrive, which feels like a small magic trick.
02 -
  • If your pastry tears while folding, a tiny dab of water seals it right back—there's no such thing as ruined pastry, just pastry that taught you something.
  • Don't skip letting the beef cool completely after searing or the pastry will be soggy on the inside before it even gets to the oven; patience here actually matters.
  • The duxelles must be completely cool before assembly or the pastry will start cooking unevenly and won't fold properly around the filling.
03 -
  • Prep your mushroom duxelles a full day ahead if you can—the flavors mellow and meld, which somehow makes them taste even better.
  • Buy quality beef tenderloin from a butcher you trust rather than the pre-cut supermarket version; the difference in tenderness is real and noticeable.
  • Keep your pastry cold until the last moment; warm pastry is forgiving pastry, and you want it crisp and dramatically puffed, not relaxed and flat.

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