Description
Beef Wellington Bites are a delicious appetizer featuring tender cubes of seared beef tenderloin wrapped in flaky 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 golden crust for an elegant finger food.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef tenderloin, cut into 1-inch cubes
- Salt and black pepper to taste
Cooking Oils and Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Mushroom Duxelles
- 8 oz cremini or button mushrooms, finely chopped
- 2 teaspoons fresh thyme leaves
- 1 tablespoon minced shallot
- 1 clove garlic, minced
- 2 tablespoons dry white wine or beef broth
Puff Pastry Assembly
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Dijon mustard, for brushing
Optional Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season and sear beef: Season the beef cubes generously with salt and black pepper. Heat olive oil in a skillet over high heat and sear the beef cubes for about 1 minute on each side until nicely browned. Remove from skillet and let cool completely.
- Prepare mushroom duxelles: In the same skillet, melt the butter over medium heat. Add finely chopped mushrooms, fresh thyme, minced shallot, and garlic. Sauté until the moisture evaporates and the mixture forms a thick paste, about 8–10 minutes. Deglaze the pan with white wine or beef broth, cooking until the liquid has evaporated. Remove from heat and allow to cool completely.
- Cut and fill puff pastry: On a lightly floured surface, roll out the thawed puff pastry sheet. Cut the pastry into 2 ½-inch squares. Place a small spoonful of the cooled mushroom duxelles in the center of each square, then add a dab of Dijon mustard and top with one seared beef cube.
- Seal and brush pastry: Fold the corners of the puff pastry up and over the filling, pinching the edges together securely to seal each bite. Place the assembled bites seam-side down on the prepared baking sheet. Brush the tops generously with beaten egg to ensure a golden, shiny finish.
- Bake until golden: Bake in the preheated oven for 15–18 minutes, or until the pastry puffs up and turns a beautiful golden brown. Allow to cool slightly before serving.
- Garnish and serve: Optionally garnish with fresh parsley. Serve warm, alone or with sides such as horseradish cream or a balsamic reduction for extra flavor enhancement.
Notes
- These bites can be prepared ahead of time and baked just before serving for convenience.
- Serve with horseradish cream or balsamic reduction for a complimentary flavor boost.
- Make sure the mushroom duxelles is very dry before assembly to prevent soggy puff pastry.
- Allow beef cubes and duxelles to cool completely before wrapping in pastry to keep the dough from becoming soggy.
