Description
Delicious bite-sized mini beef Wellington bites with savory tenderloin and earthy mushrooms wrapped in flaky puff pastry.
Ingredients
- 1 lb Beef Tenderloin – cut into small, bite-sized pieces
- 1 sheet Puff Pastry – store-bought and thawed
- 8 oz Mushrooms – button or cremini, finely chopped
- 2 Shallots – finely chopped
- 2 cloves Garlic – minced
- 2 tsp Fresh Thyme
- 2 tbsp Butter – for sautéing
- 2 tbsp Dijon Mustard
- 1 Egg – beaten for egg wash
- Salt – to taste
- Black Pepper – to taste
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.
- In the same skillet, melt the butter over medium heat.
- Add the finely chopped mushrooms, shallots, garlic, and thyme. Cook until the mixture is golden brown and most of the moisture has evaporated (about 8-10 minutes). Season with salt and pepper, then let it cool.
- On a lightly floured surface, roll out the puff pastry and cut it into squares (about 3×3 inches).
- Place a small 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.
- Place the assembled bites on a parchment-lined baking sheet and chill 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
For added flavor, consider experimenting with different fillings like spinach or a light cheese blend. Serve with small skewers for easy handling at gatherings.
