Beef Wellington Bites are a fun, elegant twist on the classic beef wellington, made perfectly bite-sized for parties, date nights, or just treating yourself to something extra. Each little parcel is wrapped in golden, flaky puff pastry and filled with tender beef, a savory mushroom-olive mixture, and a swipe of Dijon. They’re served with a rich, velvety sauce that takes just minutes to make.
These bites are all about big flavor in a small package. The beef stays juicy with a quick sear, while the mushroom duxelles and black olives add that deep umami flavor you want in every bite. The puff pastry makes them feel fancy without being complicated, and the sauce brings everything together in a creamy, tangy finish.
Helpful Tips
- Don’t overcook the beef: Just a quick sear is all it needs since it will continue cooking in the oven.
- Keep the pastry cold: Work with chilled pastry so it stays crisp and puffs up nicely in the oven.
- Make the sauce ahead: It reheats beautifully and saves time when you’re ready to serve.
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Beef Wellington Bites
Ingredients
- 1 pound beef tenderloin cut in 1” pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cooking oil
- 1/2 small onion minced
- 2 cups button mushrooms finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 1/2 cup pitted black olives
- 2 sheets puff pastry
- 2 tablespoons Dijon mustard
- 1 egg beaten
For the sauce:
- 1 tablespoon onions chopped
- 1 clove garlic minced
- 1/4 cup white wine
- 1/4 cup beef stock
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season the beef with salt and black pepper.
- In a large skillet, heat half the cooking oil. So as not to crowd the pan, you might have to cook the beef in two batches. Brown the pieces of beef quickly on all sides, only taking about 2 minutes. Remove to a plate lined with a paper towel.
- In the same skillet, on medium-low heat, add the remaining oil, then add the onion and mushrooms. Sauté for 10 minutes, stirring occasionally. Add soy sauce, oregano, black pepper and stir well.
- Transfer the mixture to a food processor, along with the pitted olives. Process to a chunky mixture.
- Unroll the puff pastry sheet and cut it into 3” squares. Spread a little mustard in the center of each square, then spread on some mushroom mixture. Top with a piece of beef.
- Fold two opposite tips of the pastry over the beef and press them together. Fold the other two over the top and press.
- Set the wellingtons on the baking sheet. When they are all done, brush them with beaten egg.
- Bake for 10-15 minutes or until the pastry is puffed and golden brown.
- To make the sauce, add the onion to the skillet once the mushroom mixture has been removed. Saute for 5 minutes on medium-low. Add the garlic and saute for 30 seconds more.
- Turn the heat up to medium. Pour in the white wine and whisk. Cook for 2-3 minutes, until the wine is reduced by half.
- Pour in the beef stock, heavy cream, and Dijon. Whisk to combine. Cook at a low boil for about 5 minutes, until the sauce has reduced and thickened, slightly. Add to a food processor or blender and blend until smooth.
- Serve with the mini beef wellingtons.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.