Mini Beef Wellington Bites
Savory mini bites featuring tender beef tenderloin wrapped in golden puff pastry with a flavorful mushroom duxelles filling. Perfect for appetizers or party snacks.
Equipment
- 1 skillet for searing beef and cooking mushroom duxelles
- 1 baking sheet for baking the puff pastry bites
- 1 Rolling Pin for rolling out puff pastry
Ingredients
- 1 pound beef tenderloin cut into small cubes
- 1 tablespoon olive oil
- 1 cup finely chopped mushrooms cremini or button
- 2 tablespoons finely chopped shallots
- 2 cloves garlic minced
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package thawed puff pastry
- 1 egg beaten (for egg wash)
- 1 tablespoon Dijon mustard optional
- Flour for dusting
Instructions
- Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt and pepper and sear for 2-3 minutes per side. Remove and let cool.
- In the same skillet, cook mushrooms, shallots, and garlic until mushrooms turn golden brown, about 5-7 minutes. Stir in thyme, season with salt and pepper, then cool.
- On a floured surface, roll puff pastry to about 1/8 inch thickness. Cut into 3-inch squares.
- Spread a spoonful of mushroom mixture onto each pastry square. Add a piece of beef, then fold pastry over and seal edges with a fork.
- Preheat oven to 400°F (200°C). Place bites on a baking sheet, brush with beaten egg, and bake for 15-20 minutes until golden brown.
- Allow bites to cool slightly before serving. Enjoy warm.
Notes
- Use Dijon mustard inside for an extra layer of flavor.
- Store leftovers in an airtight container and reheat before serving.
- These bites can be prepared ahead and baked just before serving.