Description

Mini Beef Wellington Bites feature tender beef tenderloin fillet, savory mushrooms, and prosciutto all wrapped in flaky golden puff pastry. These bite-sized British-inspired appetizers combine earthy mushroom duxelles, creamy Gorgonzola, and a touch of Dijon mustard, creating an elegant and festive treat perfect for holiday parties or special occasions.

Ingredients

Scale

Produce

8 ounces crimini mushrooms, finely chopped
2 shallots, minced
1 teaspoon fresh thyme leaves, plus extra for garnish
1/2 tablespoon fresh parsley, minced

Meat & Fish

6 to 8 ounces beef tenderloin fillet
2 slices prosciutto

Dairy

3 tablespoons unsalted butter
2 tablespoons Gorgonzola cheese, crumbled
2 tablespoons heavy cream
1 egg

Bakery

1 sheet puff pastry

Condiments

1 tablespoon Dijon mustard

Pantry

1/4 cup Cabernet Sauvignon or Sherry wine
1 tablespoon water
Salt and black pepper, to taste

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Instructions

Prepare the Mushroom Duxelles: Finely process the crimini mushrooms in a food processor until finely chopped. Melt the unsalted butter in a skillet over medium heat. Add the minced shallots and cook until they become soft and translucent. Add the chopped mushrooms along with the fresh thyme leaves, cooking until the mushrooms release their moisture and it has evaporated completely. Pour in the Cabernet Sauvignon or Sherry wine to deglaze the pan, letting it simmer until the liquid has mostly cooked off and the mixture is fairly dry. Stir in the minced parsley, and season with salt and black pepper to taste. Remove the pan from heat and allow the duxelles to cool completely.
Prepare the Beef: Cut the beef tenderloin fillet into small cubes suitable for bite-sized portions. Season the beef lightly with salt and pepper. In a hot skillet over medium-high heat, quickly sear the beef cubes on all sides to develop a browned crust while keeping the interior medium rare to medium. Remove from heat and let the beef rest.
Assemble the Mini Wellingtons: Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into 12 equal squares. Brush each square lightly with Dijon mustard. Place a slice of prosciutto on each piece of pastry, then top with a spoonful of the cooled mushroom duxelles. Add a piece of seared beef atop the mushrooms. Dot each with a bit of crumbled Gorgonzola cheese and a few drops of heavy cream to add moisture and richness.
Wrap and Seal: Carefully fold the edges of the puff pastry around the fillings, pinching and sealing the dough to form neat little parcels. Place the assembled mini Wellingtons seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with a beaten egg to create a golden finish when baked.
Bake: Preheat the oven to 400°F (200°C). Bake the mini Beef Wellingtons for about 20 to 25 minutes, or until the pastry is puffed and golden brown. Remove from the oven and allow to cool slightly before serving.
Garnish and Serve: Garnish the mini Beef Wellingtons with additional fresh thyme leaves for a fresh herb aroma and a festive presentation. Serve warm as elegant party snacks or appetizers.

Notes

Ensure the mushroom duxelles is cooked until dry to prevent soggy pastry.
Sear beef quickly to maintain tenderness and juiciness.
Use cold puff pastry for best puff and flakiness.
Let beef rest briefly after searing to redistribute juices.
These mini Wellingtons are best served warm but can be reheated gently in the oven.