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Beef Wellington Bites Recipe

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★★★★★

5 from 114 reviews

Beef Wellington Bites are an elegant appetizer featuring tender beef tenderloin pieces wrapped in puff pastry with a savory mushroom and olive duxelles. Perfectly browned and baked until golden, these bite-sized treats are ideal for parties or special occasions.

Ingredients

Scale

Beef

  • 1 pound beef tenderloin (450 grams)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil

Mushroom Duxelles

  • 1 tablespoon olive oil
  • ½ onion, minced
  • 2 cups button mushrooms, finely chopped (about 7 ounces/200 grams)
  • 1 tablespoon regular soy sauce
  • Black pepper, a generous pinch
  • 1 teaspoon dried oregano
  • ½ cup pitted black olives (60 grams)

Assembly

  • 1 pound puff pastry (450 grams)
  • Mustard, to taste
  • 1 small egg, beaten

Instructions

  1. Prepare the beef: Cut the beef tenderloin into 1-inch (2.5 cm) pieces. Season them evenly with salt and black pepper to enhance the flavor.
  2. Brown the beef: Heat 1 tablespoon of olive oil in a skillet or frying pan over high heat. Quickly brown half of the beef pieces on all sides, about 1-2 minutes. Remove and drain on paper towels. Repeat with the remaining beef pieces and set aside.
  3. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the assembled bites.
  4. Make the mushroom mixture: In the same skillet, heat the remaining tablespoon of olive oil over medium-low heat. Add the minced onion and finely chopped mushrooms, sautéing for about 10 minutes while stirring occasionally.
  5. Season and blend: Add soy sauce, oregano, and a generous pinch of black pepper to the mushroom mixture, stirring well. Transfer to a food processor, add the pitted black olives (ensure no stones remain), and pulse until the mixture is somewhat smooth but still textured.
  6. Prepare the pastry: Unroll the puff pastry sheet and cut into approximately 3-3.5 inch (8-9 cm) squares. Spread a small amount of mustard in the center of each square, followed by some of the mushroom mixture, then top with a piece of browned beef.
  7. Fold the pastries: Fold two opposite corners of each pastry square over the beef, then fold the other two corners, pressing the edges firmly to seal and prevent openings during baking.
  8. Arrange and egg wash: Place each pastry parcel on a baking tray lined with baking parchment. Brush the tops with beaten egg to achieve a glossy, golden finish.
  9. Bake: Bake in the preheated oven for 10-15 minutes or until the puff pastry is puffed and golden brown.
  10. Serve: Allow to cool slightly and serve warm with your choice of dipping sauce for a delicious appetizer.

Notes

  • Use tenderloin for the best texture and flavor.
  • Adjust salt and pepper to your preference.
  • Finely chopping mushrooms helps to create a cohesive duxelles.
  • Ensure olives are pitted and stone-free before processing.
  • Mustard adds a subtle tang that complements the beef and mushrooms.
  • Use parchment paper to prevent sticking and ease cleaning.
  • Serve warm for optimal taste and texture.

Keywords: Beef Wellington Bites, appetizer, puff pastry, mushroom duxelles, finger food, party snacks

Find it online: https://dishedbydana.com/beef-wellington-bites-recipe/