Mini Beef Wellington Bites
Elegant, bite-sized morsels embodying the rich flavors of classic Beef Wellington, perfect for parties and gatherings.
Ingredients
For the Filling
- 1 pound beef tenderloin or ground beef Choose high-quality cuts for best flavor.
- 8 ounces mushrooms (cremini or button), finely chopped Bring umami and moisture to balance the dish.
- 4 ounces prosciutto, thinly sliced Adds flavor and richness.
- 2 tablespoons Dijon mustard Coat beef for added flavor.
- 2 cloves garlic, minced Provides aromatic richness.
- 1 tablespoon fresh thyme, chopped Enhances flavor.
- to taste Salt and pepper
For the Pastry
- 1 package puff pastry, thawed Store-bought is a convenient alternative.
- 1 egg beaten, for egg wash Gives a golden finish.
Instructions
Preparation
- In a skillet, heat olive oil over medium heat. Add the chopped mushrooms and garlic, cooking until the moisture evaporates and they become golden brown (about 10 minutes). Stir in thyme, salt, and pepper. Set aside to cool.
- In the same skillet, sear the beef until browned on all sides (around 4-5 minutes per side for medium-rare). Allow it to rest before dicing into smaller bite-sized pieces. Once cooled, coat the beef with Dijon mustard for added flavor.
- Roll out the thawed puff pastry on a lightly floured surface to about 1/8-inch thick. Cut into squares or circles, depending on your preference. Assemble by placing a slice of prosciutto, a spoonful of mushroom duxelles, and a piece of seared beef in the center. Fold over the pastry and seal the edges with pressure or a fork.
Baking
- Brush each pastry with the beaten egg for a golden crust.
- Preheat your oven to 400°F (200°C). Place the assembled bites on a parchment-lined baking sheet and bake for 15-20 minutes, or until the pastry is golden brown and puffed up.
- Allow to cool slightly before serving. Plate with your choice of dipping sauce, such as a rich grainy mustard or a classic béarnaise sauce, for an elevated experience.
Notes
Store leftover bites in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for 10 to 15 minutes.