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Perfect Mini Beef Wellington Bites

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These mini Beef Wellington bites are a quick and easy appetizer featuring tender beef tenderloin and earthy mushroom duxelles wrapped in flaky puff pastry. Perfect for entertaining or a fancy snack without the fuss.

Ingredients

Scale
  • 1 lb beef tenderloin, cut into 1-inch cubes
  • 8 oz cremini or button mushrooms, finely chopped
  • 2 shallots, minced
  • 2 cloves garlic, finely minced
  • 1 tbsp fresh thyme leaves
  • 1 sheet puff pastry, thawed but cold (about 12x12 inches)
  • 1 tbsp Dijon mustard
  • 1 large egg, beaten (for egg wash)
  • 2 tbsp unsalted butter
  • Salt and pepper to taste

Instructions

  1. Prepare the mushroom duxelles: Heat 2 tablespoons of unsalted butter in a nonstick skillet over medium heat.
  2. Add minced shallots and garlic; sauté for 2-3 minutes until fragrant and translucent.
  3. Stir in finely chopped mushrooms and fresh thyme leaves.
  4. Cook gently, stirring frequently, until all moisture evaporates and mixture becomes paste-like, about 15-20 minutes. Season with salt and pepper.
  5. Transfer duxelles to a bowl and let cool completely.
  6. Prepare the beef: Trim excess fat or sinew from beef tenderloin and cut into 1-inch cubes.
  7. Lightly season beef cubes with salt and pepper.
  8. Brush each beef cube lightly with Dijon mustard.
  9. Assemble the Wellington bites: Roll out puff pastry on a lightly floured surface to smooth creases but keep chilled.
  10. Cut pastry into 2.5-inch squares (about 12-16 pieces).
  11. Place a teaspoon of mushroom duxelles in the center of each pastry square.
  12. Top with a beef cube, pressing gently into the duxelles.
  13. Fold pastry corners up to enclose beef and mushroom, pinching edges to seal.
  14. Place assembled bites seam-side down on a parchment-lined baking sheet.
  15. Apply egg wash and bake: Whisk one large egg with 1 tablespoon water.
  16. Brush each Wellington bite generously with egg wash.
  17. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until puff pastry is puffed and golden brown.
  18. Keep an eye after 15 minutes to avoid overcooking beef.
  19. Rest and serve: Let bites rest for 5 minutes after baking to redistribute juices and keep pastry crisp.
  20. Serve warm, ideally with mustard or horseradish sauce.

Notes

Cook mushroom duxelles low and slow to avoid soggy pastry. Chill assembled bites before baking to maintain shape and prevent shrinking. Use a sharp knife for clean pastry edges. Avoid overfilling bites to ensure even cooking. Optionally sprinkle flaky sea salt on top after egg wash for extra crunch.

Nutrition

Keywords: mini beef wellington, appetizer, puff pastry, mushroom duxelles, easy party food, beef tenderloin bites

Find it online: https://jodierecipes.com/perfect-mini-beef-wellington-bites-recipe-easy-homemade-appetizer-ideas/