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Beef Wellington Bites

Elegant bite-sized puff pastry parcels filled with tender steak and savory mushroom duxelles. The perfect holiday appetizer.
Print Recipe
Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings: 20 bites
Course: Appetizer, Snack
Cuisine: British, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Beef & Filling
  • 1 lb beef tenderloin cut into 1-inch cubes
  • 8 oz cremini mushrooms finely chopped
  • 1 shallot minced
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh thyme chopped
  • 2 tbsp butter
Pastry & Assembly
  • 2 sheets puff pastry thawed
  • 1 egg beaten with water
  • 1 pinch sea salt for garnish

Equipment

  • Skillet
  • Baking sheet
  • Food processor (optional)
  • Pastry brush

Method
 

  1. Finely chop mushrooms and shallots. Sauté in butter with thyme until all liquid evaporates and mixture is dry.
  2. Season beef cubes with salt and pepper. Sear in a hot pan for 30 seconds per side. Let cool.
  3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Roll out puff pastry and cut into 2-inch squares.
  5. Place a teaspoon of mushroom mixture on each square, top with a beef cube brushed with Dijon mustard.
  6. Fold pastry corners over beef and pinch to seal. Place seam-side down on baking sheet.
  7. Brush thoroughly with egg wash and sprinkle with sea salt.
  8. Bake for 15-18 minutes until puffed and golden brown. Serve warm.

Notes

Ensure the mushroom mixture is completely dry to prevent soggy bottoms.