Bite-Size Beef Wellington Appetizer Recipe

Beef Wellington Appetizer

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I have a very special love for Beef Wellington. The first time I ever tasted Beef Wellington was as an appetizer at my cousin’s beautiful wedding! They passed around bite-sized Beef Wellington appetizers and I was instantly hooked! Then, the chef for our wedding made us a special Beef Wellington with wedding rings and heart designs baked into the pastry dough! How cute is that?

Beef Wellington Wedding Menu

I have recently been planning out our Super Bowl party menu and I want to serve something a little different than normal. I had several steaks in the freezer and leftover pastry puff dough from the holidays. I decided to make a bite-size Beef Wellington appetizer recipe and I am so happy I did! It was absolutely delicious and so easy to make. Here is what you will need!

Bite-Size Beef Wellington Ingredients:

  • 2 12 oz. Steaks (I used 2 Ribeyes)
  • Pastry Puff Sheet (I used Pillsbury)
  • 8 oz. of cremini or baby bella mushrooms, finely chopped (Optional)
  • 1 Large Shallot, Finely Chopped (Optional)
  • Dijon Mustard
  • 1 egg
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Power
  • 1 tsp. Paprika 
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Parlsey 
  • 1 tsp. Olive Oil

Let’s Get Cooking!

Heat oven to 400° F.

Cut each steak into cubes and season with the garlic powder, parsley, onion powder, salt, pepper, and paprika.

Beef Wellington Bite-Size Recipe

Sear the steak cubes for 1-2 minutes, turning each piece to make sure all sides are seared. Set aside. I used my Copper Chef to sear the steak. The Copper Chef is non-stick and has a sear button that sears each piece of steak beautifully! If you don’t own a Copper Chef, I would highly recommend you look into purchasing one.

Beef Wellington Bite-Sized Recipe

For the mushroom mixture, add the olive oil to a skillet and heat over medium-high heat. Add the mushrooms and cook until they start to brown. Add the shallots and cook until the shallots are soft and the mixture is golden brown. Remove mixture from the heat and set aside.

*Note: I chose not to include the mushroom mixture for the photos I am sharing. The crowd I was cooking for that evening did not care for mushrooms, so I removed them for that particular party.

Add flour to a clean surface and lay out your pastry puff sheets. Cover the pastry puff with the Dijon mustard. I would recommend a generous coating of mustard because it really adds so much flavor. Sprinkle with salt and pepper to taste.

Recipe for Beef Wellington

If including the mushroom mixture, place a small dollop on the pastry dough and add the cubes of meat on top. I found that having three pieces of meat across the pastry dough and four pieces down created the perfect pastry to meat ratio.

Using a sharp knife, cut the dough into squares around each piece of meat.

Bite-Sized Beef Wellington

Pull opposite sides of the dough over the top of the meat diagonally and pinch together. Repeat with the other sides to make sure the pastry is completely sealed.

Beef Wellington Appetizer Bites

Beef Wellington Pastry Puff

Brush the beaten egg over each bite-size Beef Wellington.

Beef Wellington Appetizer Recipe

Place each piece on the baking sheet and bake for 20-25 minutes or until the pastry dough is golden brown.

Place the bite-size Beef Wellington pieces on a serving tray and garnish with parsley. Serve with a bowl of Dijon mustard.

Bite-Sized Beef Wellington

Enjoy!

Bite-Size Beef Wellington Appetizer Recipe
A delicious bite-size beef wellington appetizer recipe that is perfect for any gathering!
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Ingredients
  1. 2 12 oz. Steaks (I used 2 Ribeyes)
  2. Pastry Puff Sheet (I used Pillsbury)
  3. 8 oz. of cremini or baby bella mushrooms, finely chopped (Optional)
  4. 1 Large Shallot, Finely Chopped (Optional)
  5. Dijon Mustard
  6. 1 egg
  7. 1 tbsp. Garlic Powder
  8. 1 tbsp. Onion Power
  9. 1 tsp. Paprika
  10. 1 tsp. Salt
  11. 1 tsp. Pepper
  12. 1 tsp. Parlsey
  13. 1 tsp. Olive Oil
Instructions
  1. Heat oven to 400° F.
  2. Cut each steak into cubes and season with the garlic powder, parsley, onion powder, salt, pepper, and paprika.
  3. Sear the steak cubes for 1-2 minutes, turning each piece to make sure all sides are seared. Set aside.
  4. For the mushroom mixture, add the olive oil to a skillet and heat over medium-high heat. Add the mushrooms and cook until they start to brown. Add the shallots and cook until the shallots are soft and the mixture is golden brown. Remove mixture from the heat and set aside.
  5. Add flour to a clean surface and lay out your pastry puff sheets.
  6. Cover the pastry puff with the Dijon mustard.
  7. Sprinkle with salt and pepper to taste.
  8. If including the mushroom mixture, place a small dollop on the pastry dough and add the cubes of meat on top.
  9. Using a sharp knife, cut the dough into squares around each piece of meat.
  10. Pull opposite sides of the dough over the top of the meat diagonally and pinch together. Repeat with the other sides to make sure the pastry is completely sealed.
  11. Brush the beaten egg over each bite-size Beef Wellington.
  12. Place each piece on the baking sheet and bake for 20-25 minutes or until the pastry dough is golden brown.
  13. Place the bite-size Beef Wellington pieces on a serving tray and garnish with parsley. Serve with a bowl of Dijon mustard.
  14. Enjoy!
The Sassy Southern http://thesassysouthern.com/
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