Description
These Beef Wellington Bites are a miniature version of the classic Beef Wellington, perfect for parties, appetizers, or a special dinner. Flaky puff pastry surrounds tender beef, creamy mushroom duxelles, and rich pâté, making these bites a decadent treat that will impress your guests!
Ingredients
Scale
For the Beef:
- 1 lb (450g) beef tenderloin or filet mignon, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Mushroom Duxelles:
- 8 oz (225g) mushrooms, finely chopped (use cremini or button mushrooms)
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon dry sherry or white wine (optional)
- Salt and pepper to taste
For Assembly:
- 1 package (17.3 oz) puff pastry (2 sheets), thawed
- ¼ cup pâté (optional, but recommended for authentic flavor)
- 1 egg, beaten (for egg wash)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Beef:
- Heat the olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper.
- Sear the beef cubes for 2-3 minutes on all sides, until browned but not fully cooked through. Transfer to a plate and let them rest.
- Make the Mushroom Duxelles:
- In the same skillet, melt the butter over medium heat. Add the shallot and garlic and sauté until softened, about 2-3 minutes.
- Add the chopped mushrooms and thyme to the skillet, cooking until the mushrooms release their moisture and it evaporates, about 5-7 minutes.
- If using, add the dry sherry or white wine, stirring to combine. Season with salt and pepper to taste.
- Cook for another 2-3 minutes, until the mixture becomes a thick paste. Remove from heat and let it cool.
- Prepare the Puff Pastry:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Use a sharp knife to cut the pastry into 2-inch squares (you should get about 12-16 squares, depending on the size of your pastry).
- Assemble the Beef Wellington Bites:
- If using, spread a thin layer of pâté on each puff pastry square.
- Place a spoonful of the mushroom duxelles in the center of each pastry square.
- Add a piece of seared beef on top of the mushroom mixture.
- Fold the corners of the puff pastry over the filling to create a small packet, pinching the edges to seal.
- Bake the Wellington Bites:
- Place the assembled bites on the prepared baking sheet. Brush each one with the beaten egg to give them a golden, glossy finish.
- Bake for 15-18 minutes, or until the puff pastry is golden brown and crispy, and the beef is cooked to your desired level of doneness (medium-rare works well for these bites).
- If desired, garnish with fresh parsley before serving.
- Serve:
- Let the Beef Wellington Bites cool for a few minutes before serving. Enjoy them as a gourmet appetizer or main dish with a side salad or roasted vegetables!
Notes
- You can make the mushroom duxelles ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before using in the recipe.
- If you prefer a different filling, you can substitute the pâté with a layer of Dijon mustard for an alternative flavor.
- For a spicier bite, you can add a bit of horseradish to the mushroom duxelles or the beef before assembling.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British, European
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 250 mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7 g
- Cholesterol: 45mg