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Perfect Mini Beef Wellington Bites for New Year’s Eve

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These mini beef Wellington bites are the perfect New Year’s Eve appetizer—tender beef, earthy mushrooms, and flaky puff pastry in a bite-sized package. Quick and easy to make, they’re fancy enough to impress guests but simple enough that you won’t be stuck in the kitchen when the ball drops.

Ingredients

Scale
  • 1 lb beef tenderloin, trimmed of silver skin
  • 2 sheets puff pastry, thawed but still cold
  • 8 oz cremini mushrooms, finely chopped
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 4 oz prosciutto, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • Salt and black pepper, to taste
  • 1 large egg, beaten with 1 tbsp water (for egg wash)
  • Flaky sea salt, for finishing (optional)
  • Dijon mustard, for dipping (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Prepare the mushroom duxelles: Finely chop mushrooms, shallots, and garlic. Heat a large skillet over medium-high heat with butter and olive oil. Cook shallots for 2 minutes until softened, add garlic for 30 seconds, then add mushrooms and thyme. Cook 8-10 minutes until liquid evaporates and mixture is dry and paste-like. Season with salt and pepper, then cool completely.
  2. Sear the beef: Pat beef tenderloin dry, season generously with salt and pepper. Heat the same skillet over high heat with olive oil. Sear beef for 2 minutes per side (including ends) until deeply browned, about 6-8 minutes total. Transfer to a plate and cool for 10 minutes.
  3. Assemble the logs: Lay plastic wrap on work surface. Arrange prosciutto slices overlapping slightly to form a rectangle the length of the beef. Spread cooled mushroom duxelles evenly over prosciutto. Place seared beef on top, then use plastic wrap to roll tightly into a log. Twist ends to seal and refrigerate for at least 20 minutes.
  4. Wrap in puff pastry: On a lightly floured surface, roll out each puff pastry sheet slightly. Unwrap beef log and place on one edge of pastry. Roll pastry around beef, brushing edge with egg wash to seal. Trim excess pastry, wrap in plastic wrap, and refrigerate for another 20 minutes.
  5. Slice and bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Unwrap pastry-wrapped beef and slice into 1-inch rounds. Place rounds on baking sheet, brush tops with egg wash, and sprinkle with flaky sea salt if using. Bake for 12-15 minutes until golden brown and puffed (internal temperature 130°F for medium-rare). Let rest 5 minutes.
  6. Serve: Arrange on a platter, garnish with parsley if desired, and serve with Dijon mustard for dipping. Best enjoyed warm.

Notes

Don’t skip the chilling steps—cold pastry and filling give flaky layers. Make sure mushroom duxelles is completely dry to prevent soggy pastry. For best results, assemble logs a day ahead and slice and bake just before serving. To reheat leftovers, place in a 350°F oven for 5-7 minutes; do not microwave.

Nutrition

Keywords: mini beef Wellington, beef Wellington bites, New Year's Eve appetizer, puff pastry appetizer, beef tenderloin bites, party appetizer, holiday appetizer

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