Mini Beef Wellington Bites (Printable Version)
Golden puff pastry envelops seared beef and a rich mushroom-thyme filling, perfect for elegant bites.
# Ingredients Required:
→ Meat
01 -
680 g beef filet, cut into twelve 2.5-by-5 cm pieces
02 -
1 tsp kosher salt
03 -
1/2 tsp black pepper
→ Vegetables and Herbs
04 -
170 g cremini mushrooms, stems removed
05 -
1 medium onion, finely diced
06 -
1 tbsp fresh thyme, minced
07 -
Chopped fresh parsley, for garnish
→ Dairy and Oils
08 -
15 g salted butter
09 -
15 ml olive oil
10 -
1 large egg, separated and beaten
→ Baking and Condiments
11 -
1 tbsp Dijon mustard
12 -
490 g frozen puff pastry, thawed
13 -
All-purpose flour, for dusting
14 -
1 tsp sea salt flakes
→ Sauce
15 -
Bottled horseradish cream sauce, for serving
# Guide to Cooking:
01 -
Heat oven to 204°C and line a baking sheet with parchment paper.
02 -
In a large skillet over medium-high heat, melt butter and heat olive oil. Season beef with kosher salt and black pepper. Sear each side of the beef pieces for approximately 45 seconds to lock in flavor without fully cooking. Remove and let cool slightly.
03 -
Pulse cremini mushrooms finely in a food processor. In the same skillet with residual drippings, cook diced onion and thyme over medium heat for 5 minutes until translucent. Add mushrooms and cook, stirring frequently, until golden and moisture evaporates, about 8 to 10 minutes. Remove from heat and stir in Dijon mustard to combine.
04 -
On a lightly floured surface, roll one sheet of thawed puff pastry into a 25 cm square. Cut along fold lines into three long rectangles, then cut each in half crosswise to yield six pieces. Repeat for second sheet to have twelve total pieces.
05 -
Place roughly 2 teaspoons of mushroom mixture onto the center of each pastry piece. Top with one seared beef piece. Brush pastry edges with egg white to seal. Fold pastry carefully around filling, pressing edges tightly. Arrange each bundle seam-side down on the prepared baking sheet.
06 -
Brush the tops with beaten egg yolk and sprinkle sea salt flakes. Bake until pastry is golden and crisp, 16 to 18 minutes. Let cool briefly before garnishing with chopped parsley. Serve warm with horseradish cream sauce.
# Extra Suggestions:
01 -
Searing the beef briefly ensures it remains tender inside after baking, locking in juices without overcooking.