Mini Beef Wellington Bites (Print Version)
Crispy pastry surrounds tender beef and mushrooms for elegant, flavorful party bites.
# Ingredients:
→ Beef
01 -
1 pound beef tenderloin, cut into small cubes
02 -
Salt and freshly ground black pepper, to taste
→ Mushroom Duxelles
03 -
1 cup finely chopped cremini or button mushrooms
04 -
2 tablespoons finely chopped shallots
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
07 -
Salt and freshly ground black pepper, to taste
→ Pastry and Finishing
08 -
1 package frozen puff pastry, thawed
09 -
1 egg, beaten
10 -
1 tablespoon Dijon mustard
11 -
All-purpose flour, for dusting
→ Cooking Fats and Oils
12 -
1 tablespoon olive oil
# Steps:
01 -
Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt and pepper, sear for 2 to 3 minutes per side until browned. Remove from skillet and set aside to cool.
02 -
In the same skillet, sauté mushrooms, shallots, and garlic until mushrooms release moisture and turn golden brown, about 5 to 7 minutes. Add thyme, season with salt and pepper, and allow mixture to cool.
03 -
Lightly dust a clean work surface with flour. Roll out puff pastry sheets to 1/8 inch thickness. Cut pastry into 3-inch squares.
04 -
Place a teaspoon of cooled mushroom duxelles in the center of each pastry square. Top with a seared beef cube. Brush with Dijon mustard if desired. Fold pastry over filling to create a pocket, sealing edges with a fork.
05 -
Preheat oven to 400°F. Arrange bites on a parchment-lined baking sheet. Brush each with beaten egg. Bake for 15 to 20 minutes until pastry is puffed and golden.
06 -
Allow bites to cool for a few minutes before serving. Present warm as an appetizer or snack.
# Notes:
01 -
Ensure beef cubes and mushroom duxelles are completely cooled before assembling to prevent soggy pastry.