Craving a gourmet taste without the gourmet effort? Let me introduce you to Mini Beef Wellington Bites! These little flavor bombs are quick to make, surprisingly healthy, and packed with the rich, savory taste of a classic Wellington. As a busy parent, I’m always looking for ways to impress without spending hours in the kitchen. These Mini Beef Wellington Bites have become my go-to appetizer for parties and even a fun weeknight treat!
Why You Will Love This Recipe
My inspiration for these Mini Beef Wellington Bites comes from my grandmother, a phenomenal cook who always made special occasions feel truly luxurious. While she perfected a full-sized Beef Wellington, I adapted her recipe, focusing on speed and simplicity without sacrificing that unforgettable flavor. I still remember helping her brush the puff pastry with egg wash as a child. These Mini Beef Wellington Bites are as close to her recipe as I can get in less time. If I am able to evoke these memories, then you also can!
Ingredients
- For the Beef:
- 1 pound beef tenderloin, cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Duxelles (Mushroom Mixture):
- 8 ounces cremini mushrooms, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- For Assembly:
- 1 sheet (14.1 oz) frozen puff pastry, thawed
- 2 tablespoons Dijon mustard
- 1 egg, beaten
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions for Making the Recipe
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper. Sear quickly on all sides until browned, about 2-3 minutes. Remove from skillet and set aside.
- Make the duxelles: In the same skillet, melt butter over medium heat. Add shallots and cook until softened, about 3 minutes. Add garlic and mushrooms; cook until mushrooms release their liquid and it evaporates, about 8-5 minutes. Stir in thyme, salt, and pepper. Remove from heat.
- Assemble the bites: Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface. Cut into 2-inch squares.
- Layer: Brush each pastry square with Dijon mustard. Top with a spoonful of duxelles and a seared beef cube.
- Fold: Bring corners of pastry squares to the center, pinching edges to seal completely.
- Bake: Place bites on a baking sheet lined with parchment paper. Brush with beaten egg.
- Final Step: Bake for 15-20 minutes, or until golden brown. Garnish with fresh parsley before serving.
Expert Tips for Best Results
Don’t overcrowd the skillet when searing the beef. Searing in batches ensures a good sear and prevents the beef from steaming. For a richer duxelles, add a splash of dry Madeira or sherry wine during the cooking process. Also feel free to change the pastry you use or try with a flaky biscuit for something more unique. Make sure the puff pastry is cold when you work with it; this prevents it from becoming sticky and difficult to handle. Don’t skip the egg wash! It’s what gives the Mini Beef Wellington Bites that beautiful golden-brown color. Be creative with the filling! Replace mushrooms with cooked spinach or add crumbled blue cheese for a unique twist. Use a pizza cutter to cut the puff pastry to ensure the pastry cuts evenly. Make sure the dough is thawed before you start so you can easily work it. To prevent the bottoms from getting soggy, place on parchment paper. These tips are sure to make your dish perfect!
Serving Suggestions
These Mini Beef Wellington Bites are incredibly versatile! They make a delightful appetizer for cocktail parties, holiday gatherings, or even a sophisticated game-day snack. Serve them warm with a side of horseradish sauce, a balsamic glaze, or a creamy Dijon dipping sauce for an extra layer of flavor. Arrange them artfully on a platter for an impressive presentation. For a more substantial meal, pair them with a crisp green salad or a light vegetable side dish. These bites are also fantastic served alongside a cheese board or charcuterie platter, adding a touch of elegance to your spread. Consider garnishing with fresh herbs like thyme or rosemary for a pop of color and aroma. These Mini Beef Wellington Bites can be prepared ahead of time and reheated, making them perfect for entertaining. Your guests will be impressed by the gourmet flavor and elegant presentation of these delectable little morsels.
Conclusion
Mini Beef Wellington Bites are a testament that delicious food doesn’t always need to be complicated or time-consuming. These flavorful appetizers bring the essence of a classic Beef Wellington into a manageable and quick format, perfect for busy weeknights or elegant gatherings. With their crispy puff pastry, savory mushroom duxelles, and tender beef filling, these bites are sure to impress your guests. The beauty of this recipe lies in its flexibility; you can customize the filling to suit your preferences and dietary needs. So, why not give it a try? Bring a touch of gourmet to your table with these delightful Mini Beef Wellington Bites. Enjoy the process, savor the flavors, and create memorable moments with your loved ones.
Mini Beef Wellington Bites
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper. Sear quickly on all sides until browned, about 2-3 minutes. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add shallots and cook until softened, about 3 minutes. Add garlic and mushrooms; cook until mushrooms release their liquid and it evaporates, about 8-5 minutes. Stir in thyme, salt, and pepper. Remove from heat.
- Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface. Cut into 2-inch squares.
- Brush each pastry square with Dijon mustard. Top with a spoonful of duxelles and a seared beef cube.
- Bring corners of pastry squares to the center, pinching edges to seal completely.
- Place bites on a baking sheet lined with parchment paper. Brush with beaten egg.
- Bake for 15-20 minutes, or until golden brown. Garnish with fresh parsley before serving.
Notes
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