Beef Wellington Bites Mushrooms (Printable)

Savory bites featuring seared beef, mushroom duxelles, and crisp puff pastry, perfect for elegant gatherings.

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

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat beef tenderloin dry and season with salt and pepper. Heat olive oil in a skillet over high heat and sear beef on all sides until browned, approximately 2 minutes per side. Remove and 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 mushrooms and thyme; cook until moisture evaporates, about 8 to 10 minutes. Stir in sherry or wine and cook until dry. Season with salt and pepper. Cool the duxelles.
04 - Roll out puff pastry on a lightly floured surface to a 12 x 12 inch square. Cut into 24 equal squares.
05 - Place a slice of prosciutto on each pastry square. Add 1 teaspoon of mushroom duxelles and top with a cube of seared beef.
06 - Fold pastry around filling, pinching edges to seal. Place seam side down on prepared baking sheet. Brush with beaten egg. Bake for 15 to 20 minutes until golden brown and puffed.
07 - Allow bites to cool slightly before serving.

# Expert Tips:

01 -
  • They look like you spent hours in a fancy kitchen, but 50 minutes gets you to golden, crispy perfection.
  • The mushroom duxelles gives you those deep, savory flavors that make beef taste even better than it already does.
  • You can prep everything ahead and bake them right before guests arrive, which means you're actually relaxed when people show up.
02 -
  • The mushroom duxelles must be completely cooled before you assemble the bites, or the heat will make the pastry soggy and the filling will leak out.
  • Don't skimp on searing the beef—that caramelized exterior is where the flavor lives, and it's what makes people taste beef when they bite into these, not just filling.
  • Cold pastry puffs better than room-temperature pastry, so keep everything as cool as possible until it hits the hot oven.
03 -
  • Let your beef come to room temperature before searing—cold beef won't develop that caramelized crust that makes all the difference.
  • If you're nervous about assembling them, practice with the first few; once you feel the pastry and understand how much to fold, the rest go fast and actually become meditative.

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