Description
These mini beef Wellington bites are a sophisticated appetizer perfect for any gathering. They feature tender beef tenderloin wrapped in flaky puff pastry.
Ingredients
- 1 pound beef tenderloin
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 8 ounces mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry red wine
- 2 tablespoons Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Sear the beef tenderloin in olive oil in a hot skillet until browned on all sides. Season with salt and pepper. Let it cool, then cut into 1-inch cubes.
- In the same skillet, sauté the chopped mushrooms and shallots until softened. Add garlic and cook for another minute.
- Deglaze the pan with red wine, scraping up any browned bits. Cook until the wine has reduced.
- Stir in the Dijon mustard. Let the mushroom mixture cool.
- Cut the puff pastry into squares large enough to wrap each beef cube.
- Spread a small amount of the mushroom mixture onto each beef cube.
- Wrap each beef cube with puff pastry, sealing the edges.
- Place the bites on a baking sheet lined with parchment paper.
- Brush the tops with beaten egg wash.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Notes
- For best results, chill the wrapped bites for 15 minutes before baking.
- You can prepare the mushroom duxelles ahead of time.
- Ensure the puff pastry is well-sealed to prevent leakage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British