Mini Beef Wellington Bites (Print Format)

Tender beef cubes and savory mushroom duxelles wrapped in flaky puff pastry, perfect for elegant appetizers.

# Ingredients:

→ Beef

01 - 1 lb beef tenderloin, cut into small cubes

→ Mushroom Duxelles

02 - 1 cup finely chopped cremini or button mushrooms
03 - 2 tbsp finely chopped shallots
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh thyme or 1 tsp dried thyme
06 - Salt and black pepper, to taste

→ Pastry and Finishing

07 - 1 package thawed puff pastry
08 - 1 egg, beaten (for egg wash)
09 - 1 tbsp Dijon mustard (optional)
10 - Flour for dusting

→ Cooking Fats and Oils

11 - 1 tbsp olive oil

# Steps:

01 - Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt and pepper, then sear for 2-3 minutes per side until browned. Remove from heat and allow to cool.
02 - In the same skillet, cook mushrooms, shallots, and garlic until the mushrooms release moisture and turn golden brown, about 5-7 minutes. Stir in thyme, season with salt and pepper, then set aside to cool.
03 - Lightly dust a clean surface with flour and roll out the thawed puff pastry to approximately 1/8 inch thickness. Cut into 3-inch squares to create uniform portions.
04 - Place a spoonful of the cooled mushroom duxelles onto each pastry square. Add a seared beef cube on top, optionally brushing with Dijon mustard. Fold the pastry over the filling to form a pocket and seal the edges by pressing with a fork.
05 - Preheat the oven to 400°F (200°C). Arrange the assembled bites on a parchment-lined baking sheet. Brush each with the beaten egg wash to develop a golden crust, then bake for 15-20 minutes until puffed and golden brown.
06 - Allow the bites to cool for a few minutes to avoid burns. Serve warm as an elegant appetizer or snack.

# Tips:

01 - Ensure beef is seared properly to retain juiciness inside the pastry.
02 - Do not overfill pastry to prevent leaking during baking.
03 - Let mushroom duxelles and beef cool before assembly to maintain pastry flakiness.
04 - Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 8-10 minutes.

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