Description
Beef Wellington Bites are elegant, bite-sized appetizers featuring tender beef tenderloin cubes wrapped in golden puff pastry with a savory mushroom duxelles and a hint of Dijon mustard. Perfect for holiday gatherings or special occasions, these flavorful bites combine rich textures and robust tastes in a convenient finger food.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef tenderloin, trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mushroom Duxelles
- 2 tablespoons butter
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons dry white wine
Puff Pastry and Finishing
- 2 tablespoons Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tablespoons flour (for dusting)
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sear the Beef: Heat a skillet over medium-high heat and add olive oil. Season the beef cubes with salt and pepper. Sear each side for about 30 seconds, just enough to brown the exterior without cooking through. Remove from skillet and allow to cool to retain juiciness inside the pastry.
- Make Mushroom Duxelles: In the same skillet, melt butter. Add the finely chopped cremini mushrooms, minced garlic, and fresh thyme leaves. Sauté for 6 to 8 minutes until the mushrooms release moisture and turn a golden brown color. Stir in white wine and cook until the liquid evaporates. Remove from heat and let the mixture cool.
- Prepare Puff Pastry: Lightly flour a surface and roll out the thawed puff pastry. Cut into 2-inch squares to form the pastry wrappers for each bite.
- Assemble Bites: Spread a thin layer of Dijon mustard on each square of puff pastry. Spoon a small amount of the cooled mushroom mixture onto the center, then place a seared beef cube on top. Wrap the pastry around the filling, sealing the edges securely to encase the contents.
- Apply Egg Wash and Bake: Brush each wrapped bite with beaten egg to achieve a golden finish. Place the sealed side down on the prepared baking sheet. Optionally chill for 15 minutes for better shaping. Bake in the preheated oven for 12 to 15 minutes or until the pastry puffs and turns golden brown.
- Rest and Garnish: Allow the bites to rest for 5 minutes after baking. Garnish with finely chopped fresh parsley before serving to add a fresh vibrant touch. Serve warm, optionally with horseradish cream or red wine sauce for dipping.
Notes
- For best results, chill the wrapped bites for 15 minutes before baking; this helps the pastry maintain its shape and prevents leakage.
- You can assemble these bites up to a day in advance and refrigerate. Bake just before serving for freshness and optimal texture.
- Serve with horseradish cream sauce or a red wine reduction for an elegant accompaniment.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
