Mini Beef Wellington Bites
Delicious bite-sized Beef Wellington with tender beef, savory mushroom duxelles, and golden puff pastry.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Skillet
Ingredients
Beef
- 1 lb beef tenderloin trimmed, cut into 1.5-inch cubes
- Salt and pepper to taste
- 1 tbsp olive oil
Mushroom Duxelles
- 8 oz mushrooms finely chopped
- 1 small shallot minced
- 2 cloves garlic minced
- 2 tsp fresh thyme leaves
- 1 tbsp unsalted butter
- Salt and pepper to taste
Assembly & Pastry
- 1 sheet puff pastry thawed
- 1 egg beaten, for egg wash
- 2 tsp Dijon mustard
- Fresh thyme or parsley for garnish
Instructions
- Pat beef cubes dry and season with salt and pepper. Sear in olive oil 1–2 minutes per side until browned but not cooked through. Remove and cool.
- Melt butter in skillet. Add shallots and garlic; sauté until translucent. Add mushrooms and thyme, cook until moisture evaporates. Season with salt and pepper and cool.
- Roll puff pastry on lightly floured surface. Cut into squares slightly larger than beef cubes.
- Preheat oven to 400°F (200°C). Brush beef with Dijon mustard. Place mushroom duxelles on pastry square, top with beef cube. Fold pastry over and seal edges. Place seam-side down on baking sheet.
- Brush each bite with egg wash. Bake 15–18 minutes until golden and puffed. Cool slightly before serving.
- Garnish with fresh thyme or parsley and serve warm.
Notes
Can assemble ahead and refrigerate before baking. Serve with horseradish cream or mustard aioli for extra flavor.