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Best Mini Beef Wellington Bites Easy Appetizer Recipe

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These mini beef Wellington bites are the perfect party appetizer—golden, flaky puff pastry wrapped around tender beef, savory mushroom duxelles, and salty prosciutto. They’re surprisingly simple to make and guaranteed to impress your guests.

Ingredients

Scale
  • 1 lb beef tenderloin filet, trimmed of silver skin
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 8 oz cremini mushrooms, finely chopped
  • 1 shallot, finely minced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 tablespoons dry sherry or white wine (optional)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 6 thin slices prosciutto
  • 1 sheet frozen puff pastry, thawed but still cold
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt, for sprinkling

Instructions

  1. Prepare the Beef: Pat the beef tenderloin dry with paper towels. Season all over with kosher salt and pepper. Heat olive oil in a large cast iron or heavy-bottomed skillet over high heat until shimmering. Sear the beef for 1-2 minutes per side, including the ends, until deeply browned all over. Transfer to a plate and let cool completely (refrigerate for 10 minutes to speed up).
  2. Make the Duxelles: In the same skillet, melt butter over medium heat. Add minced shallot and cook for 2 minutes until softened. Add chopped mushrooms, thyme, and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until liquid has evaporated and mixture is dry and starts to stick together. Add sherry or wine (if using) and cook for 1 minute until absorbed. Stir in garlic, cook for 30 seconds, then season with pepper. Spread on a plate to cool completely.
  3. Assemble the Log: Lay a large piece of plastic wrap on your work surface. Place prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle about the same length as the beef filet. Spread cooled duxelles evenly over the prosciutto. Place cooled seared beef on one edge. Using the plastic wrap, tightly roll the prosciutto and duxelles around the beef, forming a neat log. Twist the ends of the plastic wrap to seal tightly. Refrigerate for at least 30 minutes, or up to 24 hours.
  4. Wrap in Pastry: On a lightly floured surface, roll out puff pastry sheet to a rectangle large enough to wrap the beef log. Unwrap chilled beef log and place on one edge of the pastry. Brush the opposite edge of the pastry with a little egg wash. Roll the pastry tightly around the beef log, sealing the seam. Tuck the ends under. Place on a parchment-lined baking sheet and refrigerate for 15-20 minutes.
  5. Slice and Bake: Preheat oven to 400°F (200°C). Using a sharp knife, trim the very ends of the pastry log. Slice the log into 1-inch thick rounds. Place rounds cut-side up on the baking sheet, spacing about 1 inch apart. Brush tops and sides with remaining egg wash. Sprinkle with flaky sea salt. Bake for 15-18 minutes, until pastry is puffed and golden brown and beef is cooked to your liking (130-135°F for medium-rare). Let rest on baking sheet for 5 minutes before serving.

Notes

Don’t skip the chilling steps—they ensure clean slices and flaky pastry. The prosciutto acts as a moisture barrier to prevent soggy pastry. For best results, use all-butter puff pastry.

Nutrition

Keywords: mini beef Wellington, beef Wellington bites, appetizer, party food, New Year's Eve, puff pastry, mushroom duxelles, prosciutto

Find it online: https://willarecipes.com/best-mini-beef-wellington-bites-easy-appetizer-recipe/