Mini Beef Wellington Bites | Easy New Year's Eve Appetizer Print

Beef Wellington Bites

Made with delicious beef tenderloin, these warm and flaky beef Wellington bites are the perfect holiday appetizer!



  • 1 pound trimmed beef tenderloin, cut into 24 cubes
  • 1 tablespoon extra virgin olive oil
  • 34 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


  1. 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.
  2. Whisk together one large egg and 1 tablespoon water in a small bowl. Set aside.
  3. 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.
  4. Top each beef cube with about 1/2 teaspoon of Boursin cheese and 1 mushroom half-slice.
  5. 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.
  6. 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.
  7. Repeat with remaining ingredients to create the next batch. Serve warm.


  • 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.


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