Description
Mini Beef Wellington Bites are a bite-sized version of the classic dish, featuring seared beef filet wrapped in flaky puff pastry with mushroom duxelles.
Ingredients
Scale
- 1 Tbsp. salted butter
- 1 Tbsp. olive oil
- 1 1/2 lb. beef filet, cut into 12 pieces (1-by-2-inch each)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 6 oz. cremini mushrooms, stems removed
- 1 medium onion, diced finely
- 1 Tbsp. fresh thyme, minced
- 1 Tbsp. dijon mustard
- 1 (17.3-ounce) package frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 large egg, separated and beaten
- 1 tsp. sea salt flakes
- Chopped fresh parsley, for garnish
- Bottled horseradish cream sauce, for serving
Instructions
- Set your oven to 400°F (204°C) and line a baking sheet with parchment paper to prepare for baking the Wellington bites.
- In a large skillet over medium-high heat, melt butter and heat olive oil until hot. Season beef pieces with kosher salt and black pepper. Sear each side of the beef pieces for about 45 seconds, just enough to lock in flavor without cooking through. Remove and let cool slightly.
- Pulse cremini mushrooms in a food processor until finely chopped. In the same skillet with remaining drippings, cook diced onion and thyme over medium heat until translucent and fragrant, about 5 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are golden and moisture evaporates, around 8 to 10 minutes. Remove from heat and stir in dijon mustard to combine.
- On a lightly floured surface, roll out one sheet of thawed puff pastry into a 10-inch square. Cut using the fold lines into 3 long rectangles, then cut each in half crosswise to create 6 pieces. Repeat the process with the second sheet to yield 12 total pastry pieces.
- Place about 2 teaspoons of the mushroom mixture in the center of each pastry piece. Top with a seared beef piece. Brush the edges of the pastry with the egg white to help seal. Fold pastry carefully around the beef and mushroom mixture, pressing edges to seal completely. Place each bundle seam-side down on the prepared baking sheet.
- Brush each Wellington bite with the beaten egg yolk and sprinkle with sea salt flakes. Bake in the preheated oven until pastry is golden and crisp, about 16 to 18 minutes. Allow to cool slightly before garnishing with chopped fresh parsley. Serve warm alongside horseradish cream sauce.
Notes
- These bites can be made ahead and baked fresh.
- They are perfect for holidays and parties.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg