Mini Beef Wellington Bites
Elegant and savory, these Mini Beef Wellington Bites are packed with tender beef, garlicky mushroom duxelles, and wrapped in golden puff pastry. Perfect as an appetizer or party treat, they’re flavorful, bite-sized showstoppers.
Calories:
Ingredients
- 6 –8 ounces beef tenderloin fillet
- 2 slices prosciutto
- 8 ounces crimini mushrooms finely chopped
- 2 shallots minced
- 1 teaspoon fresh thyme leaves plus extra for garnish
- ½ tablespoon fresh parsley minced
- 3 tablespoons unsalted butter
- ¼ cup Cabernet Sauvignon or Sherry wine
- 1 tablespoon Dijon mustard
- 2 tablespoons Gorgonzola cheese crumbled
- 2 tablespoons heavy cream
- 1 tablespoon water for egg wash
- 1 egg
- 1 sheet puff pastry
- Salt and black pepper to taste
Instructions
- Finely chop mushrooms in a food processor. Sauté shallots in butter over medium heat until soft, then add mushrooms and thyme.
- Cook until moisture evaporates and mushrooms brown. Deglaze with wine and simmer until dry. Stir in parsley, season with salt and pepper, and let cool.
- Sear beef in a hot skillet until browned on all sides, about 1–2 minutes per side. Remove and cut into 12 cubes. Lightly season with salt and pepper.
- Roll out puff pastry and cut into 12 squares. On each, layer prosciutto, mushroom mixture, and beef. Lightly brush beef with Dijon mustard.
- Fold pastry corners over filling and seal well. Place seam-side down on a parchment-lined baking sheet.
- Whisk egg with water and brush tops of pastries. Cut a small slit on top of each and refrigerate for 10 minutes.
- Bake at 375°F for 12 minutes, or until golden and puffed.
- Blend Gorgonzola, cream, and water until smooth, or whisk in a bowl until creamy.
- Spoon Gorgonzola sauce over warm bites and garnish with fresh thyme. Serve immediately.