Mini Beef Wellington Bites (Recipe for Printing)
Feed your guests with mini beef wellington bites—spring-friendly appetizers featuring tender beef, buttery puff pastry, and savory mushroom duxelles. Ideal for parties or holiday events. Save & click.
# What You Need:
→ Meat
01 -
1 pound beef tenderloin, cut into 1-inch cubes
→ Vegetables
02 -
1 cup cremini or button mushrooms, finely chopped
03 -
2 tablespoons shallots, finely chopped
04 -
2 cloves garlic, minced
→ Seasonings and Herbs
05 -
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Pastry and Baking
08 -
1 package frozen puff pastry, thawed
09 -
All-purpose flour, for dusting
10 -
1 egg, beaten
→ Condiments
11 -
1 tablespoon Dijon mustard (optional)
→ Oils
12 -
1 tablespoon olive oil
# How to Make It:
01 -
Heat the olive oil in a heavy skillet over medium-high heat. Season the beef cubes with salt and pepper, then sear them for 2 to 3 minutes per side until browned on all surfaces. Remove the beef from the skillet and allow to cool.
02 -
In the same skillet, add the chopped mushrooms, shallots, and minced garlic. Sauté for 5 to 7 minutes until the mushrooms are golden brown and liquid has evaporated. Stir in thyme, season with salt and pepper, and let the mixture cool completely.
03 -
Dust a clean work surface with flour. Roll out the puff pastry sheets to a thickness of approximately 1/8 inch. Slice into 3 x 3 inch squares using a sharp knife or pastry cutter.
04 -
Spoon a portion of the cooled mushroom duxelles onto each pastry square. If desired, spread a thin layer of Dijon mustard on top. Place one seared beef cube onto each mound, then fold the pastry over to enclose, pressing and sealing the edges with a fork.
05 -
Preheat oven to 400°F. Arrange assembled bites on a parchment-lined baking sheet, seam side down. Brush the tops lightly with beaten egg and bake for 15 to 20 minutes, or until the pastries are golden brown.
# Extra Tips:
01 -
Ensure both the beef and mushroom duxelles are completely cooled before assembling to prevent soggy pastry.