Description
These Beef Wellington Bites are elegant, flavorful morsels perfect for parties and holiday gatherings. Tender beef tenderloin cubes are seared and brushed with Dijon mustard, then wrapped in a savory mushroom duxelles and puff pastry. Baked to golden perfection, these bite-sized appetizers combine rich textures and deep flavors, making them an irresistible treat for any special occasion.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef tenderloin, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon Dijon mustard
Mushroom Duxelles
- 1 tablespoon butter
- 1 small shallot, finely chopped
- 8 ounces cremini mushrooms, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon dry white wine or sherry
Pastry and Finishing
- 1 sheet puff pastry, thawed
- 1 egg beaten with 1 tablespoon water for egg wash
- Flour for dusting
Instructions
- Season the Beef: Season the beef cubes evenly with salt and black pepper to enhance their natural flavor and prepare for searing.
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Sear the beef cubes on all sides for about 1 minute per side to develop a flavorful crust. Remove from skillet and brush each piece with Dijon mustard.
- Prepare the Mushroom Duxelles: In the same skillet, melt butter over medium heat. Add finely chopped shallots and sauté until translucent. Add chopped cremini mushrooms, fresh thyme leaves, and a pinch of salt. Cook, stirring occasionally, until the moisture evaporates, about 10 minutes. Deglaze the pan with white wine or sherry, cooking for an additional 2 minutes until dry. Remove from heat and set aside to cool.
- Roll and Cut Puff Pastry: Lightly flour a surface and roll out the thawed puff pastry. Cut into squares large enough to wrap around each beef cube.
- Assemble the Bites: Place a spoonful of the cooled mushroom mixture onto each pastry square. Top with a seared beef cube. Fold the pastry around the beef and mushroom, sealing the edges well to encase the filling completely.
- Chill the Bites: Arrange the assembled bites seam-side down on a parchment-lined baking sheet. Chill in the refrigerator for 15 minutes to firm up the pastry.
- Bake: Preheat the oven to 400°F (200°C). Brush each puff pastry bite with the egg wash to promote browning. Bake in the preheated oven for 15–18 minutes until golden brown and puffed.
- Rest and Serve: Remove the bites from the oven and let them rest for 5 minutes before serving to allow flavors to settle and pastry to crisp further.
Notes
- For added flavor and a salty contrast, wrap each beef cube in a thin slice of prosciutto before adding the mushroom mixture and puff pastry.
- Serve these bites with a creamy horseradish sauce or a red wine reduction for a delightful dipping experience.
- Ensure the mushroom mixture is cooled before assembling to prevent pastry from becoming soggy.
- Can be prepared ahead and baked just before serving for convenience.
