Mini Beef Wellington Bites Recipe

Introduction

These Mini Beef Wellington Bites are elegant yet easy-to-make appetizers that combine tender beef, savory mushroom duxelles, and flaky puff pastry. Perfect for parties or a special snack, they bring a classy touch without demanding hours in the kitchen.

Ingredients

• 1 pound beef tenderloin (or filet mignon, cut into small cubes)
• 1 tablespoon olive oil
• 1 cup mushrooms (finely chopped, such as cremini or button)
• 2 tablespoons shallots (finely chopped)
• 2 cloves garlic (minced)
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper (to taste)
• 1 package puff pastry (thawed)
• 1 egg (beaten, for egg wash)
• 1 tablespoon Dijon mustard (optional, for added flavor)
• Flour (for dusting)

Instructions

1. Step 1: Heat olive oil in a skillet over medium-high heat. Season the beef cubes with salt and pepper, then sear them for 2-3 minutes on each side until browned. Remove from heat and let cool.
2. Step 2: In the same skillet, add the chopped mushrooms, shallots, and minced garlic. Cook until the mushrooms turn golden brown, about 5-7 minutes. Stir in thyme, season with salt and pepper, then remove from heat and let cool.
3. Step 3: On a floured surface, roll out the puff pastry sheets to about 1/8 inch thick. Cut the pastry into 3×3 inch squares.
4. Step 4: Optionally, spread a small amount of Dijon mustard on each pastry square. Then, place a spoonful of the mushroom duxelles on each square followed by a piece of seared beef. Fold the pastry over to enclose the filling and seal the edges by pressing with a fork.
5. Step 5: Preheat the oven to 400°F (200°C). Place the prepared bites on a baking sheet, brush them with beaten egg to promote browning, and bake for 15-20 minutes or until golden brown and puffed.
6. Step 6: Let the bites cool slightly before serving. They are best enjoyed warm for the full flavor experience.

Tips & Variations

• Use a sharp knife to cut the puff pastry for clean edges and less tearing.
• Try adding a small slice of prosciutto or a smear of pâté inside for extra richness.
• If you prefer milder flavors, substitute thyme with fresh parsley or omit the garlic.
• Use chilled beef cubes to help maintain shape during searing.
• To make this dish ahead, prepare and assemble the bites, then refrigerate and bake just before serving.

Storage

Store leftover Beef Wellington Bites in an airtight container in the refrigerator for up to 2 days. Reheat them in a 350°F (175°C) oven for about 10 minutes to keep the pastry crispy. Avoid microwaving, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of tenderloin?

Yes, you can use filet mignon or another tender cut of beef cut into small cubes. Avoid tougher cuts as they may not cook quickly or become as tender.

Is it necessary to use puff pastry, or can I use something else?

Puff pastry is preferred for its flaky texture and buttery flavor, but you could use phyllo dough or a similar pastry. Just note that cooking times and texture will vary.

Mini Beef Wellington Bites Recipe

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These Mini Beef Wellington Bites are elegant, bite-sized appetizers perfect for parties or sophisticated snacking. Tender cubes of seared beef tenderloin are wrapped in buttery puff pastry with flavorful mushroom duxelles and a hint of thyme, baked to a golden crisp. Easily made ahead and baked to perfection, they combine rich flavors and flaky textures in a convenient finger food.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: About 24 mini bites 1x
• Category: Appetizer
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 1 pound beef tenderloin (or filet mignon, cut into small cubes)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard (optional, for added flavor)

Mushroom Duxelles

• 1 cup mushrooms (finely chopped, such as cremini or button)
• 2 tablespoons shallots (finely chopped)
• 2 cloves garlic (minced)
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper, to taste

Puff Pastry and Finishing

• 1 package puff pastry (thawed)
• 1 egg (beaten, for egg wash)
• Flour (for dusting)

Instructions

1. Sear the Beef: Heat olive oil in a skillet over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef for 2-3 minutes on each side until browned but still tender. Remove from heat and allow to cool completely.
2. Prepare the Mushroom Duxelles: Using the same skillet, add the finely chopped mushrooms, shallots, and minced garlic. Cook over medium heat, stirring occasionally, until the mushrooms release their moisture and turn golden brown, about 5-7 minutes. Stir in the fresh or dried thyme, season with salt and pepper to taste, then remove from heat and cool.
3. Roll Out the Puff Pastry: Lightly dust a clean surface with flour. Roll out the thawed puff pastry sheets to about 1/8 inch thickness. Cut the pastry into 3×3 inch squares to create individual portions.
4. Assemble the Bites: Place a small spoonful of the cooled mushroom duxelles onto the center of each puff pastry square. Optionally, brush each piece of beef with Dijon mustard for added flavor and place on top of the duxelles. Fold the edges of the pastry over the beef, sealing the edges by pressing with a fork carefully to ensure they are well closed.
5. Egg Wash and Bake: Preheat your oven to 400°F (200°C). Place the assembled Wellington bites on a baking sheet lined with parchment paper. Brush the tops gently with the beaten egg to create a shiny, golden finish. Bake in the preheated oven for 15-20 minutes or until the pastry is puffed and golden brown.
6. Serve and Enjoy: Remove the bites from the oven and let them cool slightly on a wire rack before serving. These are best enjoyed warm for a flaky, tender eating experience.

Notes

• Ensure the beef is fully cooled before assembling to prevent soggy pastry.
• The Dijon mustard is optional but adds excellent depth of flavor to the beef.
• Wrap leftover bites in foil and store in the refrigerator for up to 2 days; reheat in the oven to maintain crispiness.
• You can prepare the mushroom duxelles a day ahead to save time on the day of assembly.
• Use a sharp knife to cut the puff pastry for cleaner edges and better sealing.

Keywords: Beef Wellington, Mini appetizers, Puff pastry bites, Mushroom duxelles, Party snacks