Beef Wellington Bites are the ultimate holiday appetizer. They’re special and festive while also packing a major punch of flavor. They’re also a great way to enjoy an expensive cut of beef without breaking the bank. 

We set out to create a festive and tasty beef appetizer resemblant of a full-sized beef wellington. To achieve a tender cook on the small beef bites and a crispy golden pastry, we found we needed to slow the rate of cooking of the beef a bit.

To do this, we cut the beef into bite-sized pieces and freeze them before wrapping in pastry and baking. 

Additionally, we found the bites needed something creamy, so we dropped the prosciutto layer in favor of a simple yet stunning cheese filling made with Boursin and Dijon. 

three mini beef wellington bites set on a white plate with a gold fork and white sauce

Test Kitchen Tips

  • You can assemble and freeze these bites ahead of time, but doing so means you’ll need a longer bake time to get the pastry golden. This longer bake time will cause the beef to be over-cooked. It’ll still be tender and delicious, but there won’t be any pink in the center. 
  • To avoid the over-cooked situation, you can move your focus to prepping the components ahead of time. The duxelle and cheese mixture can be made up to 3 days ahead of time. And the puff pastry can be thawed and stored in the refrigerator for a week. 
  • Once you have the bites assembled, we recommend working fairly quickly to avoid the steak from thawing. 
raw cubes of beef on a parchment-lined baking sheet set on a counter next to a beaten egg in a bowl, puff pastry sheets, soft cheese mix and sauteed minced mushrooms

Ingredient Notes

Beef Tenderloin

Try to get your hands on a center-cut filet. Each filet will be about 8 ounces, so you should only need one. 

Dry Red Wine

Use whatever wine you have on hand and like! You only need 3 tablespoons, so make sure you buy a bottle you’re going to want to drink! Alternatively, you can grab a small airplane-sized bottle if you don’t want to open a full-sized bottle. 


Boursin offers a couple of different flavor varieties. For this recipe you’ll want to seek out Garlic and Fine Herbs. 

Puff Pastry

Find puff pastry in the freezer section near the frozen pie shells, phyllo dough and whipped topping. You’ll need one box containing two sheets of pastry. 

mini beef wellington bites piled onto a large white platter


Can I freeze these and bake them frozen?

You can assemble and freeze these bites ahead of time, but doing so means you’ll need a longer bake time to get the pastry golden. This longer bake time will cause the beef to be over-cooked. It’ll still be tender and delicious, but there won’t be any pink in the center. 

Can I use a different cut of beef?

If you can’t find beef tenderloin, or don’t want to spend the money on it, you can use strip steak. It won’t be quite as tender, but it will work. 

Can I use a different type of mushrooms?

We don’t recommend using a different type of mushroom. Cremini mushrooms (baby portobellos) are firm and meaty, and don’t contain too much extra liquid. 

Why is beef wellington difficult?

Any stuffed pastry recipe is tricky—you’ve got to achieve a crispy golden crust and perfectly cooked interior. Beef wellington is notoriously finicky, but these bites take the intimidation out of it!

What cut of beef is best for beef wellington?

Whether you’re making a full-sized beef wellington, individual beef wellingtons or beef wellington bites, beef tenderloin (aka filet mignon) is the best cut. It’s tender, flavorful and absolutely stunning. 

What do you serve with beef wellington?

Since these bites are meant to be hors d’oeuvre, or served as an appetizer, we recommend serving them with other light apps like our Mushroom Crostini, Spiced Nuts, and Marinated Olives and Cheese

If you’re making beef wellington as a main dish, we recommend serving it with our Apple Walnut Salad or Simple Butter Lettuce. We also love our Simple Fennel Salad with beef wellington. 

Do you have any other beef tenderloin recipes for the holidays?

Absolutely! Our Pan-Seared Filet Mignon with creamy steak sauce is a true show-stopping dinner. It’s a perfect steak dinner for two or small dinner-in with friends and family. 

I have leftover puff pastry—how else can I use it?

Use any leftover sheets of puff pastry to make upside down puff pastry tarts! We share recipes for desserts and savory appetizers!

More Puff Pastry Recipes to Try

Our Upside Down Puff Pastry Tarts went viral—and for good reason. There are so many ways you can use this fun method—appetizers, dessert, and everything in between!

Cut puff pastry into small squares, brush with egg wash and sprinkle with Everything Seasoning. These little bites make the perfect crouton for our Broccoli Soup!

Use them in place of pie dough to make our Pumpkin Pop Tarts!

We love these Vegetarian Pot Pies with puff pastry topping. Fun, cozy and delicious!

When you’re in need of a spring appetizer, try these Asparagus and Pea Tarts.

Mini Beef Wellington Bites

4.54 from 15 votes
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Yield 30 bites
Category Appetizer
Cuisine American/French


Small bites of beef tenderloin layered with a red wine-mushroom mixture and soft herb cheese, wrapped in puff pastry and baked into golden bite-sized wellingtons. Serve as is, or thin out the cheese mixture for a creamy full-flavored dipping sauce.


  • ½ pound center-cut beef tenderloin
  • Kosher salt and black pepper
  • 12 ounces cremini mushrooms
  • 1 large shallot, roughly chopped
  • 2 medium cloves garlic
  • 2 tablespoons unsalted butter
  • 3 tablespoons dry red wine
  • 1 ½ teaspoons minced fresh sage
  • 5 ounces herb boursin, softened
  • 1 tablespoon Dijon mustard
  • 2 sheets frozen puff pastry, thawed
  • 1 large egg
  • Cream, half-and-half or milk


  • Cut beef into 1 inch cubes. Season with 1 teaspoon salt, then arrange in an even layer on a baking sheet; freeze until solid, at least 1 hour
  • Heat butter in a large nonstick or cast-iron skillet over medium-low.
  • For the duxelle, pulse shallot and garlic in a mini food processor until finely minced, about 30 seconds, scraping down slides of bowl as needed. Transfer to skillet with butter and cook over medium low, stirring frequently, until shallots have softened, about 3 minutes.
  • Meanwhile, add half of mushrooms to food processor and pulse until finely minced, about 15 one-second pulses, scraping down sides of bowl as needed. Transfer to skillet; repeat with remaining mushrooms.
  • Add remaining minced mushrooms, ¼ teaspoon salt and ¼ teaspoon pepper to skillet with shallots and cook over medium heat, stirring occasionally, until moisture has evaporated and mushrooms are softened and barely starting to brown, 17–20 minutes. Add red wine and cook, stirring frequently, until moisture has evaporated off, about 2 minutes. Off heat, stir in sage. Transfer duxelle to a bowl and let cool.
  • Mix together Boursin and Dijon.
  • Heat oven to 425ºF with rack set in middle position.
  • Unfold pastry, cut each pastry square into three (9½✕3-inch) strips, along existing seems.
    three strips of pastry dough on a counter with a measuring tape and a chefs knife
  • Working with one strip at a time, use a rolling pin to roll out to a 15✕3-inch strip.
    three strips of pastry dough on a counter with a measuring tape and a rolling pin
  • Cut into 5 (3X3-inch) squares.
    one strip of pastry dough on a counter with a measuring tape set on top and a chefs knife set nearby
  • Repeat rolling and cutting with remaining strips.
    5 squares of pastry dough set on a counter
  • Scoop 1 teaspoon duxelle onto bottom third of each pastry square, leaving ¼ inch border at bottom. Scoop ½ teaspoon cheese mixture onto pastry, just above duxelle. (Reserve any remaining cheese mixture for serving.)
    2 squares of pastry dough topped with duxelle and a dollop of soft cheese
  • Place 1 piece frozen beef in between duxelle and cheese mixture.
    2 squares of pastry dough topped with duxelle and a dollop of soft cheese topped with a square of raw beef
  • For the egg wash, beat egg and 1 teaspoon water.
  • Brush egg wash around left side, right side, and top edge. Fold pastry over filling, toward you, like a book.
    two dough pockets on a counter
  • Press to seal then using a fork, crimp edges. Trim off any excess dough.
    two ravioli-like dough pockets on a counter wit a fork
  • Brush bites with egg wash and bake until puffed and golden brown, 10–12 minutes.
    ravioli-like dough pockets on a baking sheet lined with parchment paper
  • Whisk cream, half-and-half or milk by tablespoon into reserved cheese mixture until desired consistency is met. Serve alongside wellington bites as a dipping sauce.



Learn more about the kosher salt we use in our recipe development and how you can modify the recipe to fit whatever salt you’re using.
We find a mini food processor works best for mincing the vegetables. If you’re using a mini food processor, we recommend pulsing the mushrooms in two batches.
Remove puff pastry from freezer at least 2 hours before you plan to work with it.


Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
mini beef wellington bites piled onto a large white platter

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This post is written and created in partnership with the Iowa Beef Council. As always the thoughts, opinions, recipe, photos and content are all my own.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

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