Mini Beef Wellington Bites (Printable Version)
Tender beef cubes with mushroom-thyme filling wrapped in golden puff pastry. A warm, flavorful finger food.
# Ingredients Required:
→ Beef
01 -
450 grams beef tenderloin, cubed
→ Vegetables & Aromatics
02 -
240 ml mushrooms, finely chopped (cremini or button)
03 -
30 ml shallots, finely chopped
04 -
2 cloves garlic, minced
05 -
15 ml fresh thyme or 5 ml dried thyme
→ Other
06 -
15 ml olive oil
07 -
Salt and pepper, to taste
08 -
1 package puff pastry, thawed
09 -
1 egg, beaten (for egg wash)
10 -
15 ml Dijon mustard (optional)
11 -
Flour, for dusting
# Guide to Cooking:
01 -
Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt and pepper. Sear each side for 2-3 minutes until browned. Remove from heat and allow to cool.
02 -
Using the same skillet, sauté finely chopped mushrooms, shallots, and garlic over medium heat until mushrooms turn golden brown, approximately 5-7 minutes. Stir in thyme and season with salt and pepper. Let the mixture cool.
03 -
Dust a clean surface with flour. Roll out the thawed puff pastry to a thickness of about 3 mm. Cut into 7.5 cm squares.
04 -
Place a spoonful of the mushroom duxelles on each pastry square. Optionally, spread a thin layer of Dijon mustard. Add a piece of seared beef on top and fold the pastry over, sealing edges firmly with a fork.
05 -
Preheat oven to 200°C. Arrange the assembled bites onto a baking sheet. Brush with beaten egg for a golden finish. Bake for 15-20 minutes or until golden brown.
06 -
Allow the bites to cool slightly before serving. Best enjoyed warm.
# Extra Suggestions:
01 -
Ensure beef is not overcooked to maintain tenderness; rest before assembly.