Description
Mini Beef Wellington Bites are an elegant and delicious appetizer featuring tender beef tenderloin cubes wrapped in flaky puff pastry with a savory mushroom shallot duxelles. These bite-sized treats are perfect for parties or special occasions, combining classic flavors in a convenient finger-food format.
Ingredients
Scale
Beef and Marinade
- 1 pound beef tenderloin (or filet mignon, cut into small cubes)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
Mushroom Duxelles
- 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)
Pastry and Finishing
- 1 package puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- 1 tablespoon Dijon mustard (optional, for added flavor)
- Flour (for dusting)
Instructions
- Prepare the Beef: Season the beef tenderloin cubes lightly with salt and pepper. Heat the olive oil in a skillet over medium-high heat, then sear the beef cubes on all sides until browned but not fully cooked, about 1-2 minutes per side. Remove from heat and let cool.
- Make the Mushroom Duxelles: In the same skillet, add the minced shallots, garlic, and chopped mushrooms. Cook over medium heat until moisture evaporates and the mixture becomes paste-like, about 8-10 minutes. Stir in thyme, season with salt and pepper, then remove from heat and let cool.
- Prepare Puff Pastry: Lightly flour a surface and roll out the thawed puff pastry to smooth creases. Cut the pastry into squares large enough to wrap around beef cubes.
- Assemble the Wellington Bites: If using, spread a small amount of Dijon mustard on each seared beef cube. Place each cube in the center of a puff pastry square, then top with a spoonful of mushroom duxelles. Fold and seal the pastry around the beef, pinching edges to secure. Brush the seams and tops with beaten egg to help seal and for a golden finish.
- Bake: Preheat the oven to 400°F (200°C). Place the wrapped beef bites seam side down on a baking sheet lined with parchment paper. Brush all over with additional beaten egg. Bake for 15-20 minutes until the pastry is puffed and golden brown and the beef reaches desired internal temperature for medium-rare (about 130°F to 135°F).
- Serve: Remove from oven and let rest for a couple of minutes before serving warm as elegant appetizers or party snacks.
Notes
- Use a meat thermometer to achieve perfect doneness, aiming for medium-rare to medium for optimal tenderness.
- Keep the pastry cold before baking to ensure a flaky crust; work quickly to avoid warming the dough excessively.
- Mushroom duxelles can be made ahead and stored in the refrigerator for up to 2 days.
- For a richer flavor, a small amount of pâté or foie gras can be added on top of the beef before wrapping (optional).
- If preferred, use a non-stick skillet for easier cooking and cleanup.
