Description
Mini Beef Wellington Bites are an elegant, bite-sized twist on the classic Beef Wellington. Featuring tender beef tenderloin cubes wrapped in flaky puff pastry with a savory mushroom and shallot duxelles, these appetizers are perfect for parties or special occasions. The bites are brushed with egg wash for a golden finish and can include a touch of Dijon mustard for added depth of flavor.
Ingredients
Scale
Beef and Mushroom Filling
- 1 pound beef tenderloin (or filet mignon, cut into small cubes)
- 1 tablespoon olive oil
- 1 cup mushrooms (finely chopped, such as cremini or button)
- 2 tablespoons shallots (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper (to taste)
- 1 tablespoon Dijon mustard (optional, for added flavor)
Puff Pastry
- 1 package puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- Flour (for dusting)
Instructions
- Prepare the Mushroom Duxelles: Heat olive oil in a skillet over medium heat. Add finely chopped mushrooms, shallots, minced garlic, and thyme. Cook until the mixture is soft and most of the moisture has evaporated, about 8-10 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- Sear the Beef Cubes: Pat the beef cubes dry and season with salt and pepper. In a hot skillet, sear the beef cubes on all sides until browned but still rare in the center, about 2 minutes per side. Remove from heat and allow to cool.
- Prepare the Puff Pastry: On a floured surface, roll out the puff pastry to smooth and even thickness. Cut into small squares just large enough to wrap the beef cubes.
- Assemble the Bites: Brush each beef cube lightly with Dijon mustard (if using). Place a spoonful of mushroom duxelles on each pastry square, then place a beef cube on top. Wrap the pastry around the beef and seal the edges well. Place seam side down on a baking sheet lined with parchment paper.
- Apply the Egg Wash: Brush each wrapped puff pastry bite with beaten egg to give a golden glossy finish when baked.
- Bake: Preheat the oven to 400°F (200°C). Bake the beef Wellington bites for 15-20 minutes, or until the puff pastry is golden brown and puffed.
- Serve: Allow to cool for a few minutes before serving warm as elegant appetizers or party bites.
Notes
- Ensure beef is seared but rare inside to avoid overcooking during baking.
- Use a sharp knife to cut puff pastry to avoid tearing.
- Optionally, add a small amount of pâté or foie gras inside for a traditional touch.
- Make sure mushroom mixture is dry to prevent soggy pastry.
- Can be made ahead and baked just before serving.
Keywords: Mini Beef Wellington, appetizer, puff pastry, beef tenderloin, mushroom duxelles, party bites, savory pastry