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Realizing that 2019 is coming to an end is one thing. Realizing that the decade is coming to an end is another. How crazy is it that, y’all?! Even though I’m feeling all the feels (and getting old!), it’s definitely a reason to celebrate. New Year’s Eve is actually one of my favorite occasions for throwing a party because dinner is never expected. It’s all about good friends, yummy appetizers, and delicious drinks. I already shared my favorite new cocktail here, so I also wanted to share my favorite easy NYE appetizer– mini beef Wellington bites! I make them with puff pastry sheets and 1 pound of beef tenderloin from our local grocery story, and they’re insanely good. They’re shockingly easy to make, too. Keep reading for the full recipe!
What Is Beef Wellington?
First off, what even is beef Wellington? I’ll be honest– I saw it on a menu a few years back and had to do a quick Google search myself. Universally, beef Wellington is an English recipe that involves wrapping fillet steak in a puff pastry and then baking it. Traditional English recipes use pâté, parma ham, and duxelles (a minced mixture of mushrooms, onions/shallots, and herbs that’s been sautéed in butter and reduced to a paste), but adapted– and arguably easier– recipes use everything from prosciutto to truffles to swiss chard. Regardless of the ingredients, it’s served warm, and considering it’s normally made with beef tenderloin, it’s mouthwateringly delicious.
Even better, if you’re hosting a party, it’s incredibly simple to turn it into a premium appetizer, too. Keep reading for my favorite mini beef Wellington bites recipe!
How to Make Beef Wellington Bites
Ingredients
These mini beef Wellington bites are the perfect easy NYE appetizer, and they’ll be a guaranteed hit at your next cocktail party! Here’s everything you need to serve 10 (multiply by 2 or 3 for larger parties)–
- 1 pound trimmed beef tenderloin, cut into 24 cubes
- 1 tablespoon extra virgin olive oil
- 3-4 crimini mushrooms, sliced and halved (optional)
- 1/2 teaspoon finely chopped fresh rosemary
- 1 large egg, lightly beaten
- 1 package frozen puff pastry dough, thawed (I use Pepperidge Farms Puffy Pasty Sheets and recommend buying a 2nd box just in case you have extra meat)
- 1/3 cup Boursin cheese
- Freshly ground black pepper
- Sea salt
Beef Wellington Bites Recipe
Start by preheating the oven to 450F. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and rosemary. Sauté for 3 minutes or until browned. Stir in pepper and sea salt to taste. Set aside.
Next, whisk together one large egg and 1 tablespoon water in a small bowl. Set aside. Then, roll 1 puff pastry sheet into a 9- x 12-inch rectangle on a lightly floured work surface. Cut into 12 (3-inch) squares. Arrange 1 beef cube in the center of each pastry square, and sprinkle with a pinch of sea salt. If any particular piece of beef looks too large for the puff pastry, cut it in half. Bonus– you’ll end up with more beef Wellington bites this way, too.
Top each beef cube with about 1/2 teaspoon of Boursin cheese and 1 mushroom half-slice. If you love mushrooms, use a full slice. Your beef Wellington bites may look a little packed, though.
Then, brush the edges of each pastry square with egg mixture and fold the dough corners over the filling to make a cute little packet. Pinch to seal.
Finally, place each beef Wellington bite on a large baking sheet lined with pop-up parchment paper. I normally bake 12 at a time. Bake 9 minutes or until pastry is puffed and golden brown. Let stand 5 minutes.
Repeat with remaining ingredients. Serve warm– and enjoy!
Probably the best thing about beef Wellington bites is that, aside from tasting amazing, they’re super cute! They don’t need much dressing up at all. I like to serve them on either a round tray or cake stand with some sprigs of rosemary for garnish. They’re best served warm, too, so I only bring out 10-12 at a time.
Oh, and fun fact– not only is beef a high-quality, complete protein, it provides us with 10 essential vitamins and minerals. Just in case you need an extra excuse to indulge in some premium beef tenderloin, it includes a literal slew of nutrients, from iron to zinc to selenium to even vitamins B8 and B12.
Sounds amazing, right?! I promise they’re even yummier than they look!
Beef Wellington Bites
Made with delicious beef tenderloin, these warm and flaky beef Wellington bites are the perfect holiday appetizer!
Ingredients
- 1 pound trimmed beef tenderloin, cut into 24 cubes
- 1 tablespoon extra virgin olive oil
- 3-4 crimini mushrooms, sliced and halved (optional)
- 1/2 teaspoon finely chopped fresh rosemary
- 1 large egg, lightly beaten
- 1 package frozen puff pastry dough, thawed (I use Pepperidge Farms Puffy Pasty Sheets and recommend buying a 2nd box just in case you have extra meat)
- 1/3 cup Boursin cheese
- Freshly ground black pepper
- Sea salt
Instructions
- Preheat the oven to 450F. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and rosemary. Sauté for 4-5 minutes or until browned. Stir in pepper and sea salt to taste. Set aside.
- Whisk together one large egg and 1 tablespoon water in a small bowl. Set aside.
- Roll 1 puff pastry sheet into a 9- x 12-inch rectangle on a lightly floured work surface. Cut into 12 (3-inch) squares. Arrange 1 beef cube in the center of each pastry square, and sprinkle with a pinch of sea salt.
- Top each beef cube with about 1/2 teaspoon of Boursin cheese and 1 mushroom half-slice.
- Brush the edges of each pastry square with egg mixture and fold the dough corners over the filling to make a little packet. Pinch to seal.
- Place each beef Wellington bite on a large baking sheet lined with pop-up parchment paper. Bake 9 minutes or until pastry is puffed and golden brown. Let stand 5 minutes.
- Repeat with remaining ingredients to create the next batch. Serve warm.
Notes
- If any particular piece of beef looks too large for the puff pastry, cut it in half.
- If you love mushrooms, use a full mushroom slice instead of a half-slice. Your beef Wellington bites may look a little packed, though.
Nutrition Information
Serving Size 10Amount Per ServingCalories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
What’s your go-to easy NYE appetizer? I’m always looking for new things to try, so I’d love your suggestions! Oh, and as always, please let me know if you have any questions/comments/concerns about this recipe, y’all. I’m happy to help!
This post is sponsored by the Missouri Beef Industry Council. Follow along with them on Facebook, Instagram, Twitter, and Pinterest for updates on Missouri beef and related topics– from the farm to the fork! As always, all opinions are my own. Thank you so much for supporting the brands that make Diary of a Debutante possible!
Lifestyle photography by Catherine Rhodes.
Dress from Amazon Fashion. Earrings from Kendra Scott. Cake stand/tray from Gift Boutique.
