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Beef Wellington Bites

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Beef Wellington Bites are elegant mini appetizers featuring tender beef, savory mushrooms, and flaky puff pastry baked to golden perfection. These bite-sized delights deliver classic flavor in a party-ready format.

Ingredients

  • 1 pound beef tenderloin, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, finely chopped
  • 1 shallot, finely minced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 6 slices prosciutto, cut into smaller pieces
  • 2 puff pastry sheets, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Season beef cubes with salt and black pepper.
  2. Heat olive oil in a skillet over high heat. Sear beef quickly on all sides until browned but still rare inside. Remove and cool completely.
  3. In the same skillet, cook chopped mushrooms over medium heat until moisture evaporates. Add shallot, garlic, and thyme; cook until fragrant. Cool completely.
  4. Brush each beef cube lightly with Dijon mustard.
  5. Place a small piece of prosciutto flat, add a spoonful of mushroom mixture, and set a beef cube on top. Wrap prosciutto around the filling.
  6. Roll out puff pastry and cut into squares large enough to enclose each bundle.
  7. Wrap pastry around each piece, sealing edges tightly. Place seam-side down on a parchment-lined baking sheet.
  8. Brush tops with beaten egg and chill for 15–20 minutes.
  9. Preheat oven to 400°F (200°C).
  10. Bake for 12–15 minutes until pastry is puffed and golden brown.
  11. Cool slightly before serving.

Notes

  • Ensure mushroom mixture is fully cooked to prevent soggy pastry.
  • Cremini or wild mushrooms add deeper flavor.
  • Unbaked bites can be frozen for up to 2 months and baked from frozen with additional time.
  • Reheat leftovers in a 350°F oven to maintain crispness.
  • A horseradish cream sauce pairs well for serving.

Nutrition

Find it online: https://thefamilycooking.com/beef-wellington-bites/