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Mini beef Wellington bites wrap tender filet and mushroom duxelles in flaky puff pastry for an elegant appetizer. These high protein, bite-sized morsels are perfect for family celebrations and holiday entertaining.
Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
Finely chop cremini mushrooms and yellow onion. In a skillet over medium heat, melt unsalted butter, then sauté onion 2 minutes before adding mushrooms. Cook 7–8 minutes until moisture evaporates and mixture is dry. Stir in thyme, salt, and pepper; cool completely.
Pat beef tenderloin dry and season with salt and pepper. Sear all sides quickly in a hot skillet (medium-high heat), about 30 seconds per side. Let the meat rest, then cut into 12 small cubes.
Roll out the puff pastry sheet on a lightly floured surface. Cut into 12 squares, large enough to wrap the beef bites.
Brush each beef cube lightly with Dijon mustard, top with mushroom duxelles, and place in the center of each pastry square. Fold and seal all edges tightly. Arrange seam-side down on the baking sheet.
Beat the egg and brush over the pastry tops for a golden finish. Bake for 17–20 minutes until pastry is deep golden brown and puffy. Rest 5 minutes before serving.
