Description
These Beef Wellington bites are a wonderful festive appetizer. Tender beef pieces are wrapped in puff pastry together with a flavorful mushroom and olive filling (a simple duxelles) and baked until golden brown.
Ingredients
Scale
For the Beef:
- 1 pound (450g) beef tenderloin (see note 1)
- 1 tablespoon olive oil
- ½ teaspoon salt (or to taste, see note 2)
- ¼ teaspoon black pepper (or to taste)
For the Mushroom-Olive Filling (Duxelles):
- 1 tablespoon olive oil
- ½ medium onion, minced
- 2 cups button or cremini mushrooms (about 7 ounces/200g), finely chopped (see note 3)
- 1 tablespoon regular soy sauce
- 1 teaspoon dried oregano
- Generous pinch black pepper
- ½ cup pitted black olives (60g)
For Assembly:
- 1 pound (450g) all-butter puff pastry, thawed (see note 4)
- Dijon mustard (or other mustard), to taste (see note 5)
- 1 small egg, beaten (for egg wash)
Instructions
-
Prepare and Sear Beef:
- Cut the beef tenderloin into uniform 1-inch cubes. Pat the beef dry with paper towels. Season generously with salt and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over high heat.
- Add half of the beef pieces to the hot skillet in a single layer. Sear quickly on all sides until browned, about 1-2 minutes total. Do not overcrowd the pan. The goal is to sear the outside, not cook it through.
- Transfer the seared beef to a plate lined with paper towels. Repeat with the remaining half of the beef. Set aside to cool.
-
Make Mushroom-Olive Filling (Duxelles):
- In the same skillet (no need to clean), heat 1 tablespoon of olive oil over medium-low heat.
- Add the minced onion and finely chopped mushrooms. Sauté for about 10 minutes, stirring occasionally, until the moisture has evaporated and the mixture is softened.
- Add the soy sauce, dried oregano, and black pepper. Stir well and cook for another minute.
- Transfer the mushroom mixture to a food processor. Add the pitted black olives. Process until the mixture is finely chopped and almost smooth (like a thick paste). Set aside to cool slightly.
-
Prepare Puff Pastry:
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Gently unfold/unroll the thawed puff pastry sheet(s) on a lightly floured surface.
- Cut the puff pastry into squares approximately 3 to 3.5 inches in size.
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Assemble Beef Wellington Bites:
- Spread a small amount of mustard in the center of each puff pastry square.
- Spread about 1-2 teaspoons of the mushroom-olive mixture over the mustard.
- Place one piece of seared beef on top of the mushroom mixture.
- To fold, grab two opposite corners of the pastry square and fold them over the beef, pressing them together lightly. Repeat with the other two opposite corners, folding them over the first two. Pinch the corners together firmly to seal the pastry parcel.
- Place the assembled bite onto the prepared baking sheet. Repeat with the remaining pastry squares, filling, and beef.
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Egg Wash and Bake:
- Brush the tops of the assembled bites with the beaten egg wash.
- Bake in the preheated oven for 10-15 minutes, or until the pastry is puffed, golden brown, and cooked through.
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Serve: Let the bites cool slightly on the baking sheet before serving. Serve warm, optionally with a dipping sauce of your choice (like a horseradish cream or red wine reduction).
Notes
- Beef: Beef tenderloin is traditional for Wellington, but sirloin or another tender cut can be substituted. Ensure it’s cut into uniform pieces.
- Salt: Adjust salt based on the saltiness of your soy sauce.
- Mushrooms: Finely chopping the mushrooms (duxelles) is key. A food processor makes this quick work.
- Puff Pastry: Use all-butter puff pastry for the best flavor and flakiness. Keep it cold while working with it. Thaw according to package directions.
- Mustard: Dijon mustard adds a nice tang. English mustard or horseradish can also be used for a different kick. Use sparingly according to taste.
- Baking Sheet: Use parchment paper or a silicone mat for easy cleanup and to prevent sticking.
- Make-Ahead: The mushroom filling can be made a day ahead. The bites can be assembled (before the egg wash) and frozen on a baking sheet, then transferred to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Storage: Cooked bites are best served fresh but can be stored in the refrigerator and reheated briefly in an oven or air fryer.