Beef Wellington Bites Recipe

Gather the ingredients for beef Wellington bites

For the bites themselves, you'll start with beef tenderloin steak, cut into 24 pieces, along with salt and pepper for seasoning and olive oil for giving the steak pieces an initial sear. From there, you'll build a mushroom duxelles-inspired filling with salted butter, minced cremini mushrooms, minced shallot, minced garlic, fresh rosemary, fresh thyme, cooking sherry, and Worcestershire sauce. A package of puff pastry and a beaten egg round out the ingredients needed for the bites. Then, all that's left to make is the creamy Dijon dip, which consists of mayonnaise, Dijon mustard, prepared horseradish, and chives.

Step 1: Preheat the oven

Preheat the oven to 425 F.

Step 2: Prepare a mini muffin tin

Spritz a 24-cup mini muffin pan with cooking spray.

Step 3: Dry the steak

Pat the steak pieces dry with paper towels.

Step 4: Season the steak

Season the steak with salt and pepper.

Step 5: Heat the olive oil in a skillet

Heat the olive oil in a large skillet over high heat.

Step 6: Sear the steak pieces

Once hot, working in batches if necessary, add the steak, and sear on all sides until brown.

Step 7: Remove the steak from the skillet

Remove the steak from the skillet and set it aside. Reduce the heat to medium.

Step 8: Add the butter

Add the butter to the skillet.

Step 9: Saute the mushrooms

Once the butter has melted, add the mushrooms, and saute until tender and dry-looking, about 5 to 8 minutes.

Step 10: Add the aromatics and saute

Add the shallot, garlic, rosemary, and thyme to the skillet and stir to combine with the mushrooms. Saute for 2 minutes more.

Step 11: Deglaze the pan

Deglaze the skillet with sherry and Worcestershire and bring to a simmer.

Step 12: Cook until the wine has evaporated

Cook, stirring occasionally, until the wine has mostly evaporated. Remove from the heat and set aside.

Step 13: Roll out the puff pastry

Dust a clean work surface with a little flour and roll the puff pastry sheet into a large square.

Step 14: Slice the puff pastry sheets

Cut each sheet into 12 even portions (24 portions total).

Step 15: Press the pastry into the muffin tin

Transfer the puff portions to the prepared muffin pan. Press the dough into the bottom and sides of the tins, making sure to leave plenty of dough hanging over.

Step 16: Spoon the mushroom mixture into each pastry well

Spoon a heaping teaspoon of the mushroom mixture into the center of each.

Step 17: Top with steak

Top the mushroom mixture with a piece of steak.

Step 18: Brush the pastry with egg wash

Brush the exposed puff pastry with egg wash.

Step 19: Fold the pastry over the steak

Fold the corners of the puff pastry over the steak, concealing the filling.

Step 20: Brush the bites with egg wash

Generously brush the tops of the Wellingtons with the remaining egg wash and place in the oven.

Step 21: Bake the bites

Bake the Wellingtons for 12 to 15 minutes or until golden brown and puffy.

Step 22: Add the Dijon dip ingredients to a bowl

While the Wellingtons are baking, place mayonnaise, mustard, horseradish, and chives in a medium bowl.

Step 23: Stir to combine the Dijon dip

Stir to combine and refrigerate until ready to serve.

Step 24: Set the bites aside to cool

Remove the muffin pan from the oven and set aside to cool for 5 minutes on a wire rack.

Step 25: Loosen the bites from the tin

Using a butter knife or thin metal spatula, loosen and remove the Wellingtons from the muffin pan.

Step 26: Serve the beef Wellington bites with the Dijon dip

Transfer the Wellingtons to a serving platter and serve with the creamy Dijon dip on the side.

What can I serve with these little beef Wellingtons?

What are tips for selecting and searing the steak for these bites?