Mini Beef Wellington are the Perfect Holiday Appetizer
These mini beef Wellington bites are the perfect holiday appetizer—tender seared beef wrapped in prosciutto, a savory mushroom mix, and flaky golden puff pastry, all baked to perfection with unforgettable flavor.
Equipment
- 1 Mixing bowl for mushroom mix and assembling bundles
Ingredients
Main ingredients
- 1 tablespoon Butter to melt mushroom mixture
- 1 lb Mushrooms finely chopped
- 2-3 sprigs Fresh thyme
- 1 lb Beef tenderloin or filet cubed about 1.5 inches
- 1 tablespoon Neutral oil for searing
- Salt and freshly ground pepper to season
- 1-2 tablespoon Dijon mustard Grey Poupon preferred
- 6 slices Prosciutto di Parma
- 2 sheets Puff pastry thawed
- 1 egg yolk Egg yolk beaten with 1 teaspoon water for egg wash
Instructions
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Melt butter in a skillet over medium heat, add chopped mushrooms and thyme sprigs. Cook until mushrooms release moisture and turn deep brown, 10-15 minutes. Remove thyme stems and let cool.
- Season beef cubes with salt and pepper. Heat neutral oil in a skillet and sear cubes on all sides. Let rest to cool.
- Lay out prosciutto and spoon mushroom mixture on top. Add beef cube and brush with Dijon mustard.
- Wrap prosciutto tightly around mushroom and beef bundle. Repeat for all beef cubes.
- Roll out puff pastry and cut into squares large enough to wrap bundles. Place each bundle in center and fold pastry to seal. Place seam side down on baking sheet.
- Brush tops with egg yolk wash. Bake for 15-20 minutes until golden brown and puffed. Let cool slightly before serving.
Notes
Serve warm as party starters or holiday appetizers. For best crispiness, reheat leftovers in oven instead of microwave.