Beef Wellington Wagyu Bites

A culinary delicacy made better with Wagyu, these Beef Wellington Wagyu Bites will wow you with how easy they are to make.


  • 2 lb. Booth Creek Wagyu Filet Mignon Tips, cut into 24, ½ inch cubes
  • 1 tbsp Booth Creek Wagyu Tallow, (butter will work in a pinch)
  • 1 tbsp salt
  • 2 tbsp pepper
  • 6 oz mushrooms, finely chopped
  • 1 white onion, diced
  • 1 tbsp dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp rosemary, minced
  • 1 lb frozen puff pastry, thawed
  • 1 egg, beaten


1. Preheat oven to 400°F. Season cubed Filet Mignon Tips with ½ tablespoon salt and 1 tablespoon pepper. In a large skillet heat ¼ tablespoon Tallow over medium-high heat. Sear Filet Mignon Tips in batches, ensuring to sear all sides. Remove from heat and set aside.
2. In the same pan (without wiping clean) add your mushrooms and cook on low for 5 minutes. Without removing mushrooms add in onions, garlic, and rosemary and cook for another 5 minutes. Remove from heat and add dijon mustard, season with remaining salt and pepper.
3. Cut thawed puff pastry into 12 equal squares. Place a teaspoon of mushroom paste in the center of each square. Do the same with the seared Filet Mignon Tips.
4. Fold each corner of the square towards the center of the puff pastry, using a beaten egg to seal. Place each beef wellington on a lined baking sheeting, seal down, and brush lightly with beaten egg. Ensure to poke holes in each puff pastry.
5. Place in the oven for 20 minutes or until golden brown. Remove from oven and allow to cool. Serve and enjoy!
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