Mini Beef Wellington Bites (Print Version)

Juicy beef cubes and mushroom duxelles wrapped in golden puff pastry, ideal for stylish appetizers and easy entertaining.

# Ingredients You'll Need:

→ Beef

01 - 1 lb beef tenderloin, cut into small cubes
02 - Salt and black pepper, to taste

→ Mushroom Duxelles

03 - 1 cup finely chopped cremini mushrooms
04 - 2 tbsp finely chopped shallots
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
07 - Salt and black pepper, to taste

→ Pastry and Finishing

08 - 1 package thawed puff pastry
09 - 1 beaten egg (for egg wash)
10 - 1 tbsp Dijon mustard (optional)
11 - Flour for dusting

→ Cooking Fats and Oils

12 - 1 tbsp extra virgin olive oil

# Step-by-Step Instructions:

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 forming a golden brown crust. Remove and allow to cool slightly.
02 - In the same skillet, cook mushrooms, shallots, and garlic over medium heat, stirring often, until moisture evaporates and the mixture turns golden brown, about 5-7 minutes. Stir in thyme, season with salt and pepper, and set aside to cool.
03 - Lightly dust a clean surface with flour. Roll the thawed puff pastry to approximately 1/8 inch thickness. Cut into 3-inch squares to create uniform portions.
04 - Place a spoonful of cooled mushroom duxelles on each pastry square. Top with a seared beef cube, optionally brushing with Dijon mustard. Fold the pastry over to enclose the filling and seal edges by pressing with a fork.
05 - Preheat oven to 400°F (200°C). Arrange bites evenly on a parchment-lined baking sheet. Brush with beaten egg to develop a glossy golden crust. Bake for 15-20 minutes until puffed and golden brown.
06 - Allow bites to cool for a few minutes before serving warm as elegant appetizers or snacks.

# Extra Tips & Details:

01 - For best texture, cool both mushroom duxelles and seared beef before assembly to maintain pastry flakiness.
02 - Do not overfill pastry pockets to prevent leakage and sogginess during baking.
03 - Leftovers store in an airtight container refrigerated up to two days; reheat in a 350°F (175°C) oven for 8-10 minutes.
04 - Use cold puff pastry straight from the fridge and handle minimally to preserve flaky layers.

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