Mini Beef Wellington Bites
Deliciously tender beef wrapped in flaky pastry, these Mini Beef Wellington Bites are perfect for meal prep, entertaining, or a cozy family dinner.
Ingredients
Main Ingredients
- 1 lb Beef Tenderloin Tender, juicy base full of flavor.
- 8 oz Mushrooms Earthy flavor that enhances depth in the duxelles.
- 2 medium Shallots Sweet and aromatic for a lovely base.
- 2 cloves Garlic Adds robust flavor and aroma.
- 2 tbsp Olive Oil For sautéing and enhancing flavors.
- 1 large Egg For a golden egg wash that adds shine.
- to taste Salt Essential seasoning to elevate taste.
- to taste Pepper Essential seasoning to elevate taste.
- 1 tbsp Fresh Thyme Fragrant herb that adds an aromatic touch.
- 1 sheet Puff Pastry Main component for wrapping the beef.
Instructions
Preparation
- Finely chop the mushrooms, shallots, and garlic.
- Heat olive oil in a skillet over medium heat. Sauté shallots and garlic until translucent (about 3 minutes).
- Add mushrooms and fresh thyme. Cook until mushrooms are a deep brown and moisture has evaporated (approximately 7–10 minutes).
- Season with salt and pepper. Set aside the mixture to cool.
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Cooking/Assembling
- Roll out the puff pastry on a lightly floured surface to about 1/8 inch thick.
- Cut the pastry into squares that can wrap around your filling.
- Season the beef tenderloin with salt and pepper. Sear it in a hot skillet until browned (2 minutes per side); ensure it stays rare inside.
- Spread duxelles over each pastry square. Place the beef on top and wrap the pastry around the beef, pinching to seal.
- Brush the tops with egg wash and place on the prepared baking sheet.
- Bake in preheated oven for 15–20 minutes or until golden brown.
Serving
- Once baked, let the bites cool for a few minutes.
- Arrange them on a serving platter for a beautiful presentation.
- Enjoy warm as a delicious appetizer or main dish!
Notes
These bites can be made ahead of time and refrigerated before baking; just add a few extra minutes to the bake time. For best results, don't overcook the beef and ensure the mushroom mixture is dried well to avoid soggy pastry.