Description
Golden puff pastry filled with juicy beef cubes, garlicky mushroom duxelles, and a touch of Dijon. These Mini Beef Wellington Bites are built to impress without the stress.
Ingredients
1/2 lb beef tenderloin, cut into 1-inch cubes
1 sheet puff pastry, thawed
1 cup cremini mushrooms, finely chopped
1 shallot, minced
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp butter
1 tbsp olive oil
1 egg yolk (for brushing)
Salt and black pepper to taste
Instructions
1. Preheat oven to 425°F.
2. Sear beef cubes in hot oil until browned on all sides, about 1–2 minutes total. Remove and season with salt and pepper.
3. In same pan, melt butter and cook mushrooms, shallot, and garlic until moisture is gone and mixture is deeply browned.
4. Roll out puff pastry and cut into 3-inch squares.
5. Add mushroom mix to each square, dab of Dijon, and top with a beef cube.
6. Wrap pastry around beef, seal, and place seam-side down on baking sheet.
7. Brush tops with egg yolk.
8. Bake 12–15 minutes until golden and puffed.
9. Let cool slightly. Serve warm.
Notes
Freeze unbaked bites for later. Bake from frozen at 425°F for 18–20 minutes.
Add thyme to the duxelles for extra flavor.
Use store-bought horseradish dip or balsamic glaze for serving.
Swap tenderloin for sirloin or filet mignon if needed.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking, Searing
- Cuisine: Modern American