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Mini Beef Wellington Bites Recipe Easy 20-Count Perfect Party Appetizer

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Mini beef Wellington bites pack all the classic flavors of traditional beef Wellington into a handheld, crowd-pleasing snack. Perfect for parties, these bites are elegant, quick to make, and delicious.

Ingredients

Scale
  • 1 pound (450g) beef tenderloin, cut into 20 small cubes (about 1-inch pieces)
  • 2 sheets puff pastry (thawed if frozen)
  • 8 ounces (225g) mushrooms, finely chopped (button or cremini)
  • 2 small shallots, minced
  • 2 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large egg, beaten
  • Salt and pepper to taste

Instructions

  1. Pat 1 pound (450g) of beef tenderloin dry with paper towels. Cut into 20 evenly sized cubes (about 1-inch pieces). Season generously with salt and pepper. Set aside.
  2. Heat 2 tablespoons unsalted butter in a large skillet over medium heat. Add 2 minced shallots and 2 cloves minced garlic, sauté until fragrant and translucent (about 2-3 minutes).
  3. Add 8 ounces (225g) finely chopped mushrooms and 1 teaspoon fresh thyme. Cook, stirring often, until mushrooms release moisture and it evaporates, leaving a thick paste (about 8-10 minutes). Season with salt and pepper. Remove from heat and let cool slightly.
  4. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Sear beef cubes in batches to avoid overcrowding, about 1 minute per side until browned but not cooked through. Remove and let cool on a plate.
  5. Roll out 2 sheets of puff pastry on a lightly floured surface. Cut each sheet into 10 squares (about 3×3 inches). Keep pastry cold until ready to assemble.
  6. Spread a small spoonful of mushroom duxelles in the center of each pastry square. Top with a seared beef cube. Dab about ½ teaspoon Dijon mustard on top of the beef.
  7. Fold the pastry corners up and over the beef, pinching to seal the seams well. Place each bite seam-side down on a parchment-lined baking sheet.
  8. Brush each mini Wellington with beaten egg to promote golden browning.
  9. Preheat oven to 400°F (200°C). Bake bites for 15-18 minutes or until puff pastry is golden and crisp.
  10. Let the bites cool for 5 minutes before serving.

Notes

Dry the mushrooms thoroughly to avoid soggy pastry. Sear beef quickly on high heat to lock in juices. Keep puff pastry cold until assembling to prevent sticking or shrinking. Assemble bites while oven preheats for best results. Egg wash gives a glossy golden finish. Can be made ahead and refrigerated uncovered for up to 4 hours before baking. Leftovers keep well refrigerated for 3 days; reheat in oven to maintain crispness. For dairy-free, use plant-based butter and flax egg. For gluten-free, use certified gluten-free puff pastry.

Nutrition

Keywords: mini beef Wellington, party appetizer, puff pastry, beef tenderloin, mushroom duxelles, easy appetizer, finger food

Find it online: https://tessierecipes.com/mini-beef-wellington-bites-recipe-easy-20-count-perfect-party-appetizer/