Beef Wellington Bites are a fun twist on the classic dish! They feature tender beef wrapped in flaky pastry, paired with mushrooms and a touch of mustard for extra flavor.
These little bites are perfect for parties! Trust me, they’ll disappear faster than you can say “pass the beef!” I love serving them with a nice dip on the side. Enjoy!
Key Ingredients & Substitutions
Beef Tenderloin: This is the star of the dish. Look for tender cuts, as they cook quickly and stay juicy. You can substitute with filet mignon or even ground beef if you’re in a pinch.
Mushrooms: Cremini or button mushrooms work best for the filling, adding an earthy flavor. You can swap them for shiitake or portobello mushrooms for a deeper taste.
Puff Pastry: This flaky shell wraps everything up perfectly. If you don’t have puff pastry, you could use phyllo dough layered with some melted butter, although the texture will be different.
Dijon Mustard: This adds a pleasant kick. If you’re avoiding mustard, try using a little horseradish sauce instead for a similar zing.
How Do You Perfectly Sear the Beef?
Searing the beef is crucial for flavor and texture. Here’s a simple guide:
- Heat your skillet until it’s hot. A properly heated pan will give the beef a beautiful crust.
- Add olive oil before the beef, ensuring it coats the pan.
- Don’t crowd the pan. Sear in batches if needed to maintain the heat
- Let each side cook without moving it for about 1-2 minutes. This allows a nice browning to occur.
This careful searing helps develop greater depth in flavor and keeps the meat tender inside. Remember, it will continue cooking when wrapped in pastry, so aim for rare to medium-rare!
What’s the Best Way to Handle Puff Pastry?
Puff pastry can be tricky, but here are some tips to make it easy:
- Keep it cold! Only roll it out when you’re ready to use it.
- Flour your surface lightly to prevent sticking, and roll gently to maintain its layers.
- Don’t overwork the dough. Handle it just enough to shape it around the beef.
- Poke holes in the top to allow steam to escape when baking.
These tips will help ensure your pastry turns out flaky and delicious, just like the classic Beef Wellington!
How to Make Beef Wellington Bites
Ingredients You’ll Need:
For the Beef:
- 1 lb beef tenderloin, cut into 1.5-inch thick bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For the Mushroom Filling:
- 8 oz cremini or button mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tbsp unsalted butter
- 1 tbsp fresh thyme leaves (plus extra sprigs for garnish)
For the Pastry:
- 2 tbsp Dijon mustard
- 1 package (about 17.3 oz) puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- Coarse sea salt (for garnish)
- Fresh rosemary sprigs (optional, for garnish)
- Cranberries or berry garnish (optional)
How Much Time Will You Need?
This recipe demands about 30 minutes of preparation time followed by 15-20 minutes of baking. It’s perfect for a cozy gathering or fancy appetizers—just enough time to whip up these delectable bites without much hassle!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef pieces generously with salt and pepper. In a heavy skillet, heat the olive oil over medium-high heat. Sear each piece of beef on all sides until nicely browned but still rare in the center, which takes about 1-2 minutes per side. Once done, remove from the pan and let the beef rest. This helps keep it juicy!
2. Make the Mushroom Duxelles:
Using the same pan, add the butter and sauté the shallots and garlic until fragrant, about 1 minute. Next, toss in the finely chopped mushrooms along with a pinch of salt. Cook them until they’ve released their moisture and become dry, which should take about 8-10 minutes. Stir in the thyme leaves for flavor, then remove the mixture from heat and let it cool.
3. Prepare Puff Pastry:
On a lightly floured surface, roll out the puff pastry sheet to about 1/8 inch thickness. Cut the pastry into squares that are roughly 3×3 inches, large enough to wrap around each piece of beef.
4. Assemble the Bites:
Take each beef piece and brush it lightly with Dijon mustard. On each puff pastry square, place a spoonful of the mushroom duxelles, then top it with the beef piece. Fold or pinch the pastry around the beef, sealing the edges to make little packages. Place these seam-side down on a parchment-lined baking tray.
5. Egg Wash and Bake:
Brush the tops of the wrapped bites with the beaten egg and sprinkle lightly with coarse sea salt. Pop them in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the pastry is golden brown and crisp.
6. Serve:
Allow the Beef Wellington Bites to rest for about 5 minutes after baking. Garnish with fresh thyme or rosemary sprigs for a lovely touch, and toss in some cranberries or your choice of berries. Serve them warm with dips like horseradish sauce, Dijon mustard, or creamy aioli on the side for the perfect appetizer!
Enjoy these elegant, bite-sized Beef Wellington treats that combine juicy beef, rich mushroom flavor, and flaky pastry! Happy cooking!
Can I Use Other Cuts of Beef for This Recipe?
Absolutely! While beef tenderloin is the preferred cut for its tenderness, you can use cuts like striploin or sirloin as a more economical alternative. Just be sure to adjust the cooking time, as other cuts may require longer to reach the desired doneness.
Can I Make These Beef Wellington Bites Ahead of Time?
Yes! You can prepare the mushroom duxelles and sear the beef in advance. Assemble the bites and refrigerate them for up to a day before baking. Just remember to let them come to room temperature before popping them in the oven for best results.
How Should I Store Leftover Beef Wellington Bites?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help keep the pastry crispy.
What Can I Substitute for Puff Pastry?
If you’re unable to find puff pastry, you can use phyllo dough as a substitute. Just layer a few sheets together with melted butter before wrapping the beef. Keep in mind that the texture will differ slightly and the end result will be flakier.
