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Easy Mini Beef Wellington Bites for New Years Eve Party

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These Perfect New Year’s Mini Beef Wellington Bites are scaled-down versions of the classic, packed with all the decadent, show-stopping power. They’re elegant, surprisingly easy, and guaranteed to make you look like a culinary genius without the stress.

Ingredients

Scale
  • 1 lb beef tenderloin filet
  • 1 sheet (about 10x10 inches) frozen puff pastry
  • 2 tbsp Dijon mustard
  • 1 large egg, beaten
  • 8 oz cremini mushrooms
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp dry sherry or Madeira (optional)
  • Flaky sea salt, for serving
  • Fresh microgreens or parsley, for serving

Instructions

  1. Prepare the Beef: Pat the beef tenderloin dry with paper towels. Trim off any excess silver skin or fat. Cut the tenderloin into 4 equal pieces, each about 2 inches thick. Season generously on all sides with salt and pepper.
  2. Sear the Beef: Place a large skillet over high heat and add a drizzle of high-smoke-point oil (like avocado or canola). Once shimmering, carefully place the beef pieces in the pan. Sear for 60-90 seconds per side, until a deep, golden-brown crust forms. Transfer to a plate and let cool completely. Pop in the fridge for 10 minutes to speed this up.
  3. Make the Duxelles: In the same skillet, melt the butter over medium heat. Add the finely chopped shallots and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Add the finely chopped mushrooms and thyme. Cook, stirring occasionally, for 8-10 minutes until all liquid has evaporated and the mixture looks like a thick, dark paste. Season with salt, pepper, and a splash of sherry if using. Cook for one more minute, then transfer to a bowl to cool com…
  4. Assemble the Logs: Once the beef and duxelles are completely cool, lay a large piece of plastic wrap on your counter. Spread a thin, even layer of Dijon mustard all over each piece of beef. Take about a quarter of the duxelles and spread it evenly on the plastic wrap in a rectangle roughly the size of your beef piece. Place the mustard-coated beef on top. Using the plastic wrap, carefully roll the duxelles around the beef, forming a neat log. Twist the ends tightly to seal and shape. Repeat with…
  5. Wrap in Pastry: On a lightly floured surface, unfold your thawed puff pastry sheet. Cut into 4 equal squares. Place one chilled mushroom-wrapped beef log in the center of a pastry square. Fold the pastry over the beef, like wrapping a little present. Pinch the seams to seal. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining logs. Refrigerate for another 15-20 minutes.
  6. Egg Wash and Bake: Preheat oven to 400°F (200°C). Just before baking, brush the top and sides of each pastry bundle with the beaten egg wash. Use a sharp knife to cut 2-3 small slits on top to allow steam to escape. Bake for 18-22 minutes, until the pastry is puffed and deep golden brown. For medium-rare, internal temperature should read 125-130°F (52-54°C). Let rest on the baking sheet for 5 minutes before serving.

Notes

The key is to cook the duxelles until all moisture evaporates to avoid soggy pastry. Chilling the logs and assembled pastries is crucial for flaky results. For medium-rare, pull the beef at 125°F (52°C) as it will continue cooking. Use a serrated knife to slice cleanly without crushing the pastry.

Nutrition

Keywords: mini beef wellington, beef wellington bites, new years eve appetizer, puff pastry appetizer, beef tenderloin appetizer, party appetizer, elegant appetizer

Find it online: https://dinadishes.com/easy-mini-beef-wellington-bites-for-new-years-eve-party/