Print

Mini Beef Wellington Bites Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

These Mini Beef Wellington Bites are an elegant and bite-sized twist on the classic Beef Wellington. Featuring tender cubes of seared beef tenderloin wrapped in buttery puff pastry with a flavorful mushroom duxelles filling, they make perfect appetizers or party snacks. Crispy on the outside and juicy on the inside, these savory bites are sure to impress your guests.

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 and Finishing

  • 1 package puff pastry (thawed)
  • 1 egg (beaten, for egg wash)
  • Flour (for dusting)

Instructions

  1. Sear the Beef: Heat olive oil in a skillet over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef for 2-3 minutes on each side until browned but still tender inside. Remove from heat and allow to cool completely.
  2. Prepare the Mushroom Duxelles: In the same skillet, add the finely chopped mushrooms, shallots, and garlic. Cook over medium heat until the mixture is golden brown and moisture has evaporated, about 5-7 minutes. Stir in the thyme and season with salt and pepper to taste. Remove from heat and let the mixture cool.
  3. Roll Out the Puff Pastry: Lightly dust a clean surface with flour. Roll out the thawed puff pastry to approximately 1/8 inch thickness. Cut into 3×3 inch squares, ensuring even sizes for uniform baking.
  4. Assemble the Bites: On each pastry square, spread a small spoonful of mushroom duxelles, add a piece of the seared beef on top, and if desired, brush the beef with a bit of Dijon mustard for extra flavor. Fold the pastry over the filling to form a sealed bite, pressing the edges with a fork to seal completely.
  5. Egg Wash and Bake: Preheat your oven to 400°F (200°C). Place the assembled bites on a baking sheet lined with parchment paper. Brush each bite generously with the beaten egg wash to ensure a golden, glossy finish. Bake for 15-20 minutes or until the puff pastry is puffed and golden brown.
  6. Serve and Enjoy: Allow the Mini Beef Wellington Bites to cool slightly before serving so the filling sets and avoids burning. Serve warm as delicious appetizers or savory snacks for gatherings.

Notes

  • Make sure the beef and mushroom mixture are fully cooled before assembling to prevent the pastry from becoming soggy.
  • Use puff pastry that is well-chilled for easier handling and better puff.
  • You can prepare the mushroom duxelles in advance and store it in the refrigerator for up to 2 days.
  • If you like, add a small dab of Dijon mustard on the beef before wrapping for an extra layer of flavor.
  • These bites can be frozen before baking; bake from frozen adding a few extra minutes to the cooking time.
  • Serve with your favorite dipping sauces such as horseradish cream or a red wine reduction for an elevated experience.

Keywords: Mini Beef Wellington, Beef Bites, Puff Pastry Appetizers, Mushroom Duxelles, Party Snacks, Elegant Appetizers, Beef Tenderloin Bites

Find it online: https://jedentaglecker.com/mini-beef-wellington-bites-recipe/