Description
Delightful Beef Wellington Bites featuring tender seared beef tenderloin cubes wrapped in rich mushroom duxelles and flaky puff pastry. Perfect as a sophisticated appetizer for holiday gatherings or special occasions, these bite-sized treats combine savory flavors and an irresistible golden crust.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef tenderloin, trimmed and cut into 1-inch cubes
- Salt and pepper to taste
- 1 tablespoon olive oil
Mushroom Duxelles
- 1 tablespoon butter
- 1 small shallot, finely chopped
- 8 ounces cremini or button mushrooms, finely chopped
- 1 teaspoon fresh thyme leaves
- 2 teaspoons Dijon mustard
Assembly
- 1 sheet puff pastry, thawed
- 1 egg beaten with 1 tablespoon water (egg wash)
- Flour for dusting
Instructions
- Season and Sear Beef: Season the beef cubes generously with salt and pepper. Heat olive oil in a hot skillet over medium-high heat. Quickly sear the beef cubes on all sides for about 1–2 minutes total until browned but still rare inside. Transfer them to a plate to cool.
- Prepare Mushroom Duxelles: In the same skillet, melt butter and add finely chopped shallot. Cook until softened. Add the finely chopped mushrooms and fresh thyme leaves. Cook, stirring occasionally, until most of the moisture has evaporated and the mixture is browned. Stir in Dijon mustard and cook for another minute. Remove from heat and let cool completely.
- Prepare Puff Pastry: Lightly flour a clean surface and roll out the thawed puff pastry sheet into a 12×12-inch square. Cut the pastry into 12 equal squares.
- Assemble Bites: Place a small spoonful of the cooled mushroom mixture in the center of each pastry square. Top each with one seared beef cube. Fold the corners of the pastry over the beef, pinching edges to seal tightly.
- Chill and Preheat Oven: Arrange the assembled bites seam-side down on a baking sheet lined with parchment paper. Chill in the refrigerator for 15–20 minutes to help the pastry set. Meanwhile, preheat the oven to 400°F (200°C).
- Brush and Bake: Brush each puff pastry bite generously with the egg wash to ensure a glossy golden finish. Bake in the preheated oven for 15–18 minutes or until the pastry is puffed and golden brown.
- Rest and Serve: Let the Beef Wellington Bites rest for a few minutes after baking before serving. Enjoy warm with optional horseradish cream or Dijon mustard for dipping.
Notes
- The mushroom duxelles can be prepared a day in advance to save time on the day of serving.
- For an extra layer of flavor, wrap each beef cube in prosciutto before adding the mushroom mixture and puff pastry.
- Serve these bites with horseradish cream or Dijon mustard for a delicious dipping option.
