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Perfect Beef Wellington Bites with Mushroom Duxelles

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These bite-sized Beef Wellington snacks feature tender beef wrapped in flaky puff pastry with a savory mushroom duxelles, perfect for quick entertaining or casual gatherings.

Ingredients

Scale
  • 1 pound (450g) beef tenderloin, trimmed and cut into small cubes
  • 1 package puff pastry sheets (usually two sheets), thawed
  • 8 ounces (225g) cremini or button mushrooms, finely chopped
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 large egg, beaten (for egg wash)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Mushroom Duxelles: Heat 2 tablespoons butter in a large skillet over medium heat. Add minced shallot and garlic; cook until softened and fragrant, about 2 minutes. Add finely chopped mushrooms and thyme. Cook, stirring frequently, until the mushrooms release their moisture and it evaporates, leaving a thick paste, about 10-12 minutes. Season lightly with salt and pepper. Remove from heat and let cool.
  2. Sear the Beef: Pat the beef cubes dry and season with salt and pepper. Heat olive oil in the same skillet over high heat. Quickly sear the beef on all sides, about 1-2 minutes total, just until browned but still rare inside. Remove and let cool slightly.
  3. Roll Out Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheets to smooth creases and slightly thin the dough. Cut into approximately 2.5-inch (6 cm) squares.
  4. Assemble the Bites: Place a teaspoon of mushroom duxelles in the center of each pastry square. Top with a seared beef cube. Brush the edges of the pastry with beaten egg, then fold corners up and over the beef, pinching to seal and form a neat parcel. Brush the entire outside with egg wash.
  5. Bake: Arrange bites on a baking sheet lined with parchment paper or silicone mat with space between. Bake in a preheated 400°F (200°C) oven for 15-18 minutes, or until pastry is puffed and golden brown. Rotate the pan halfway through baking for even cooking.
  6. Rest and Serve: Let bites rest for 5 minutes before serving to allow juices to settle. Serve warm, ideally with horseradish cream or mustard sauce.

Notes

Cook the mushroom duxelles slowly until almost paste-like to avoid soggy pastry. Sear beef quickly to keep it rare inside and juicy. Use two coats of egg wash for a shiny golden finish. For gluten-free, use almond flour pastry or store-bought gluten-free puff pastry. Bites can be frozen unbaked and baked from frozen with extra time.

Nutrition

Keywords: Beef Wellington, mushroom duxelles, puff pastry, appetizer, snack, party food, easy recipe, finger food

Find it online: https://atomicbite.com/perfect-beef-wellington-bites-recipe-easy-homemade-mushroom-duxelles-snacks/