Beef Wellington Bites
A gourmet appetizer featuring tender beef, mushroom duxelles, and puff pastry in bite-sized perfection.
Ingredients
- 1 lb beef tenderloin, cut into 1-inch cubes
- 1 sheet puff pastry, thawed
- 1 cup mushrooms, finely chopped
- 1 small shallot, minced
- 1 tbsp Dijon mustard
- 1 tbsp butter
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tbsp fresh thyme, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a pan over medium-high heat. Sear beef cubes on all sides for about 1-2 minutes. Remove and let cool.
- In the same pan, melt butter and sauté shallots until translucent. Add mushrooms and cook until moisture evaporates. Stir in thyme, salt, and pepper.
- Roll out puff pastry and cut into small squares.
- Spread a small amount of Dijon mustard on each pastry square, then add a spoonful of mushroom mixture and a piece of seared beef.
- Fold the pastry over the beef, sealing the edges. Brush with egg wash.
- Bake for 15-20 minutes or until golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use high-quality beef for the best results.
- Do not overfill the pastry to ensure a perfect seal.