Beef Wellington Bites are an easy-to-make and easy-to-eat variation of an impressive dish that is traditionally made with filet, prosciutto, and puff pastry blanketed with a layer of browned mushrooms. These one-bite appetizers are made with steak, mushrooms, and Phyllo shells.

Beef Wellington Bites

Preheat the oven to 400 degrees Fahrenheit, or according to the directions on your package of Phyllo shells.

In this recipe, I used stew meat because I had extra, but you could use any steak you prefer. Since the stew meat comes in large chunks, my first step was to put it on a cutting board, and chop it into small, bite-sized pieces.

Next, heat 2 tablespoons of vegetable oil in a pan on the stovetop. Add the meat to the pan, and season generously with salt and pepper. Cook until the meat has a crisp exterior and a cooked interior. Remove it from the pan, and place it in a small bowl to the side.

Chop one onion, and add it to the pan. Let it cook until it becomes translucent. Remove the onion, and add it to the bowl with the beef.

Chop the mushrooms, and add them to the pan. Let them cook until they are soft and a bit crispy on the outside.

Add the beef and onions back into the pan with the mushrooms.

Pour in 2 tablespoons of beef stock. Let all the ingredients simmer together to increase the flavor and to prevent the dish from tasting dry. For a thicker sauce, you can create a roux with flour and the beef stock, adjusting the quantity until it is a consistency that you like.

Divide the ingredients among the Phyllo shells. Let them cook in the oven for around 5 minutes until the Phyllo shells are crispy and golden.

Let them cool for around 5 minutes. Serve with a dash of chopped fresh parsley on top, and enjoy!

You might also enjoy reading how to make Cinnamon Clove Baked Oatmeal.

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