Description
Delight in these Perfect Mini Beef Wellington Bites, combining tender beef, savory mushrooms, and flaky puff pastry, perfect for any gathering.
Ingredients
- Beef Tenderloin – cut into small, bite-sized pieces
- Puff Pastry – store-bought and thawed
- Mushrooms – button or cremini, finely chopped
- Shallots – finely chopped
- Garlic – 2 cloves, minced
- Fresh Thyme
- Butter – for sautéing
- Dijon Mustard
- Egg – beaten for egg wash
- Salt
- Black Pepper
Instructions
- Season the beef tenderloin pieces generously with salt and pepper. Sear them in a hot skillet over medium-high heat for 1-2 minutes per side until browned. Set aside to cool.
- Melt the butter in the same skillet over medium heat. Add the finely chopped mushrooms, shallots, garlic, and thyme. Cook until golden brown and most of the moisture has evaporated (about 8-10 minutes). Season with salt and pepper, then let it cool.
- Roll out the puff pastry on a lightly floured surface and cut it into squares (about 3×3 inches).
- Place a spoonful of the mushroom mixture in the center of each pastry square. Top with a piece of seared beef and a thin layer of Dijon mustard.
- Fold the corners of the pastry up and seal tightly.
- Chill the assembled bites on a parchment-lined baking sheet in the refrigerator for at least 20 minutes.
- Brush each piece with the beaten egg to achieve a golden, shiny finish.
- Preheat your oven to 400°F (200°C).
- Bake the bites for 12-15 minutes, or until the pastry is golden brown and puffy.
- Let them cool slightly before serving. Enjoy warm for the best flavor.
Notes
Chilling the bites before baking helps maintain their shape and enhances flakiness. Don’t skip the egg wash for a golden hue!