Air Fryer Beef Wellington Bites
Beef Wellington Bites combine beef tenderloin, cremini mushroom duxelles, Dijon mustard, and puff pastry; air fry at 400°F for 14 minutes until deeply golden and puffed.
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Method
- 1
Season beef cubes with salt and pepper. Sear quickly in a hot skillet, 30 seconds per side. Set aside.
- 2
In the same pan, cook mushrooms with butter until all moisture evaporates. Season with thyme, salt, and pepper. Cool slightly.
- 3
Cut puff pastry into squares. Brush with mustard. Place a spoonful of mushrooms and a beef cube on each. Wrap and seal edges.
- 4
Brush with egg wash. Sprinkle with flaky salt.
- 5
Air fry at 400°F for 12-14 minutes until pastry is deeply golden and puffed.
Pro tip. The duxelles must be cooked until completely dry or the pastry gets soggy. Searing the beef adds flavor but keeps the inside rare — it finishes cooking in the pastry. Freeze assembled bites 10 minutes before air frying for neater results.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 25 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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