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Mini Beef Wellington Bites

Mini Beef Wellington Bites

These Mini Beef Wellington Bites are quick to make, surprisingly healthy, and packed with the rich, savory taste of a classic Wellington, perfect for parties and weeknight treats.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 bites
Course: Appetizer
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

For the Beef:
  • 1 pound beef tenderloin cut into 1-inch cubes
  • 1 tablespoon olive oil
  • to taste Salt and pepper
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
  • to taste Salt and pepper
For Assembly:
  • 1 sheet frozen puff pastry thawed
  • 14.1 oz frozen puff pastry thawed
  • 2 tablespoons Dijon mustard
  • 1 egg beaten
  • Fresh parsley chopped (for garnish)

Equipment

  • Large Skillet
  • Baking Sheet
  • Parchment Paper
  • Pizza Cutter

Method
 

  1. 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.
  2. 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.
  3. Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface. Cut into 2-inch squares.
  4. Brush each pastry square with Dijon mustard. Top with a spoonful of duxelles and a seared beef cube.
  5. Bring corners of pastry squares to the center, pinching edges to seal completely.
  6. Place bites on a baking sheet lined with parchment paper. Brush with beaten egg.
  7. Bake for 15-20 minutes, or until golden brown. Garnish with fresh parsley before serving.

Notes

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! 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.