Description
Mini Beef Wellington Bites are a bite-sized version of the classic dish, featuring tender seared beef wrapped in mushroom duxelles and puff pastry, baked until golden and flaky—perfect for holiday parties or elegant appetizers.
Ingredients
- 1 lb beef tenderloin, cut into 1-inch cubes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp butter
- 8 oz mushrooms, finely minced
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour for dusting
Instructions
- Season the beef cubes with salt and pepper. Heat olive oil in a skillet over high heat and quickly sear the beef on all sides, about 1 minute each. Remove and let cool.
- In the same pan, melt butter. Add mushrooms, garlic, shallot, and thyme. Cook until moisture evaporates and mixture becomes a paste, about 8–10 minutes. Set aside to cool.
- Brush each piece of seared beef with a small amount of Dijon mustard.
- Roll out the puff pastry on a floured surface and cut into 2-inch squares.
- Place a small spoonful of mushroom duxelles on each pastry square, then top with a beef cube.
- Fold pastry edges over the beef to seal completely. Place seam-side down on a baking sheet lined with parchment.
- Brush tops with egg wash.
- Bake at 400°F (200°C) for 12–15 minutes, or until golden brown.
- Cool slightly before serving.
Notes
- You can make the mushroom duxelles ahead of time to speed up prep.
- Ensure the beef is not over-seared to avoid dryness after baking.
- Serve with a dipping sauce like horseradish cream or red wine reduction.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: British