Description
These Beef Wellington Bites are elegant, bite-sized appetizers featuring tender seared beef tenderloin wrapped in flaky puff pastry with a rich mushroom duxelles and optional pâté. Perfectly golden and packed with savory flavors, they make a sophisticated starter or a delightful main when paired with sides.
Ingredients
Scale
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
Mushroom Duxelles
- 8 oz (225g) mushrooms, finely chopped (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
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 evenly.
- Sear the Beef: Sear the beef cubes on all sides for 2-3 minutes until browned but not fully cooked through. Transfer them to a plate and allow them to rest, preserving juiciness.
- Make Mushroom Duxelles – Step 1: In the same skillet, melt the butter over medium heat. Add the finely chopped shallot and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
- Make Mushroom Duxelles – Step 2: Add the chopped mushrooms and fresh thyme. Cook until the mushrooms release their moisture and it evaporates, roughly 5-7 minutes, stirring occasionally.
- Add Wine and Season: If using, pour in dry sherry or white wine and stir well. Season with salt and pepper to taste.
- Finish Mushroom Mixture: Continue cooking for another 2-3 minutes until the mixture thickens to a paste-like consistency. Remove from heat and let it cool completely.
- Prepare Puff Pastry: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface and cut into 2-inch squares (approximately 12-16 squares).
- Assemble Bites – Pâté Layer: If using, spread a thin layer of pâté onto each puff pastry square for authentic flavor and moisture.
- Assemble Bites – Mushroom Layer: Spoon a portion of the cooled mushroom duxelles onto the center of each puff pastry square.
- Assemble Bites – Beef Layer: Place one piece of the seared beef cube atop the mushroom mixture on each square.
- Shape the Bites: Fold the corners of each puff pastry square over the filling, sealing the edges by pinching to create a compact packet.
- Prepare for Baking: Arrange the assembled bites on the prepared baking sheet. Brush each with beaten egg wash to achieve a golden, glossy finish during baking.
- Bake: Bake in the preheated oven for 15-18 minutes until the puff pastry is golden brown, crisp, and beef is cooked to medium-rare or desired doneness.
- Garnish: Optionally garnish with freshly chopped parsley just before serving for a fresh, vibrant touch.
- Serve: Let the Beef Wellington Bites cool slightly for a few minutes before serving. Enjoy them as gourmet appetizers or a main dish paired with salad or roasted vegetables.
Notes
- For best flavor, use high-quality beef tenderloin or filet mignon.
- Do not overcook the beef during searing to keep it tender inside the pastry.
- If pâté is unavailable, you can omit it, though it adds authentic richness.
- Make sure the mushroom duxelles is well cooled before assembling to prevent puff pastry from becoming soggy.
- Puff pastry edges must be well sealed to avoid leaks during baking.
- The bites can be prepared ahead and baked just before serving.
- Medium-rare beef is ideal but adjust baking time to your preferred doneness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
