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Mini Beef Wellington Bites

Print Recipe
4.72 from 7 votes
Prep Time 1 hr
Cook Time 12 mins
Total Time 1 hr 12 mins
Yield 30 bites
Category Appetizer
Cuisine American/French

Description

Small bites of beef tenderloin layered with a red wine-mushroom mixture and soft herb cheese, wrapped in puff pastry and baked into golden bite-sized wellingtons. Serve as is, or thin out the cheese mixture for a creamy full-flavored dipping sauce.

Ingredients

  • ½ pound center-cut beef tenderloin
  • Kosher salt and black pepper
  • 12 ounces cremini mushrooms
  • 1 large shallot, roughly chopped
  • 2 medium cloves garlic
  • 2 tablespoons unsalted butter
  • 3 tablespoons dry red wine
  • 1 ½ teaspoons minced fresh sage
  • 5 ounces herb boursin, softened
  • 1 tablespoon Dijon mustard
  • 2 sheets frozen puff pastry, thawed
  • 1 large egg
  • Cream, half-and-half or milk

Instructions

  • Cut beef into 1 inch cubes. Season with 1 teaspoon salt, then arrange in an even layer on a baking sheet; freeze until solid, at least 1 hour
  • Heat butter in a large nonstick or cast-iron skillet over medium-low.
  • For the duxelle, pulse shallot and garlic in a mini food processor until finely minced, about 30 seconds, scraping down slides of bowl as needed. Transfer to skillet with butter and cook over medium low, stirring frequently, until shallots have softened, about 3 minutes.
  • Meanwhile, add half of mushrooms to food processor and pulse until finely minced, about 15 one-second pulses, scraping down sides of bowl as needed. Transfer to skillet; repeat with remaining mushrooms.
  • Add remaining minced mushrooms, ¼ teaspoon salt and ¼ teaspoon pepper to skillet with shallots and cook over medium heat, stirring occasionally, until moisture has evaporated and mushrooms are softened and barely starting to brown, 17–20 minutes. Add red wine and cook, stirring frequently, until moisture has evaporated off, about 2 minutes. Off heat, stir in sage. Transfer duxelle to a bowl and let cool.
  • Mix together Boursin and Dijon.
  • Heat oven to 425ºF with rack set in middle position.
  • Unfold pastry, cut each pastry square into three (9½✕3-inch) strips, along existing seems.
    three strips of pastry dough on a counter with a measuring tape and a chefs knife
  • Working with one strip at a time, use a rolling pin to roll out to a 15✕3-inch strip.
    three strips of pastry dough on a counter with a measuring tape and a rolling pin
  • Cut into 5 (3X3-inch) squares.
    one strip of pastry dough on a counter with a measuring tape set on top and a chefs knife set nearby
  • Repeat rolling and cutting with remaining strips.
    5 squares of pastry dough set on a counter
  • Scoop 1 teaspoon duxelle onto bottom third of each pastry square, leaving ¼ inch border at bottom. Scoop ½ teaspoon cheese mixture onto pastry, just above duxelle. (Reserve any remaining cheese mixture for serving.)
    2 squares of pastry dough topped with duxelle and a dollop of soft cheese
  • Place 1 piece frozen beef in between duxelle and cheese mixture.
    2 squares of pastry dough topped with duxelle and a dollop of soft cheese topped with a square of raw beef
  • For the egg wash, beat egg and 1 teaspoon water.
  • Brush egg wash around left side, right side, and top edge. Fold pastry over filling, toward you, like a book.
    two dough pockets on a counter
  • Press to seal then using a fork, crimp edges. Trim off any excess dough.
    two ravioli-like dough pockets on a counter wit a fork
  • Brush bites with egg wash and bake until puffed and golden brown, 10–12 minutes.
    ravioli-like dough pockets on a baking sheet lined with parchment paper
  • Whisk cream, half-and-half or milk by tablespoon into reserved cheese mixture until desired consistency is met. Serve alongside wellington bites as a dipping sauce.

Video

Notes

Learn more about the kosher salt we use in our recipe development and how you can modify the recipe to fit whatever salt you’re using.
We find a mini food processor works best for mincing the vegetables. If you’re using a mini food processor, we recommend pulsing the mushrooms in two batches.
Remove puff pastry from freezer at least 2 hours before you plan to work with it.

Nutrition

Keywords beef wellington bites, mini beef wellington
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