Description
Beef Wellington Bites are elegant mini appetizers featuring tender beef tenderloin cubes wrapped in golden puff pastry with a savory mushroom duxelles and a hint of Dijon mustard. Perfect for parties or special occasions, these bite-sized treats combine rich flavors and a crisp, flaky texture.
Ingredients
Scale
Meat
- 1 pound beef tenderloin, trimmed and cut into 1-inch cubes
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
Mushroom Mixture
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, finely chopped
Pastry and Finishing
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
- 1 tablespoon water
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Season and Sear Beef Cubes: Season the beef cubes evenly with salt and black pepper. Heat the olive oil in a skillet over high heat and quickly sear the beef on all sides for about 30 seconds per side, just until browned. Transfer the beef to a plate and let cool completely.
- Cook Mushroom Mixture: In the same skillet, melt the butter over medium heat. Add the finely chopped mushrooms and cook, stirring occasionally, until all moisture has evaporated and the mushrooms are deeply browned. Stir in the minced garlic and chopped thyme and cook for 30 seconds more. Remove from heat and allow the mixture to cool completely.
- Prepare Puff Pastry Squares: Roll out the thawed puff pastry sheet on a lightly floured surface and cut into 2 1/2-inch squares, large enough to wrap around each beef cube and mushroom filling.
- Assemble Bites: Brush each cooled beef cube lightly with Dijon mustard. Place a small spoonful of the mushroom mixture in the center of each puff pastry square, top with a mustard-coated beef cube, then fold and seal the pastry around the beef, ensuring the seam is secure. Place each sealed pastry bite seam-side down on the prepared baking sheet.
- Egg Wash: Whisk together the beaten egg and water, then brush the mixture evenly over the surface of each pastry-wrapped beef bite to achieve a golden, glossy finish when baked.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the puff pastry is golden brown, puffed, and cooked through.
- Cool and Serve: Remove from the oven and let the bites cool slightly on the baking sheet before serving to allow flavors to settle and prevent burning.
Notes
- For the best texture and flavor, ensure the mushroom mixture is thoroughly cooked until very dry before assembling the bites.
- These bites can be assembled up to 8 hours ahead and refrigerated, then baked just before serving for convenience.
- Use fresh thyme for the best herb flavor, but dried thyme can be substituted at 1/3 the amount.
- Make sure to seal the puff pastry tightly to prevent leaks of the filling while baking.
