Ingredients
Equipment
Method
- Pat the beef tenderloin cubes dry with paper towels. Season generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef cubes for 1-2 minutes per side until browned but still rare in the center. Remove the beef from the skillet and set aside.1 pound beef tenderloin, 2 tablespoons olive oil, Salt, Freshly ground black pepper
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped mushrooms, minced shallots, and minced garlic. Sauté for 8-10 minutes over medium heat, stirring occasionally, until the mushrooms have released their liquid and are nicely browned. Stir in the fresh thyme and cook for another minute until fragrant. Remove from heat and let cool slightly.2 tablespoons olive oil, ½ cup finely chopped mushrooms, 2 shallots, 2 cloves garlic, 1 tablespoon fresh thyme
- In a small bowl, combine the cooled mushroom duxelles, Dijon mustard, and pâté. Mix well until everything is thoroughly incorporated. This mixture provides a delicious savory layer that locks in moisture and flavor.1 tablespoon Dijon mustard, ½ cup pâté
- Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a sharp knife or a pastry wheel, cut the pastry into 12 equal squares (approximately 2.5 x 2.5 inches each).1 sheet puff pastry
- Take one square of puff pastry. Spoon a small amount (about 1 teaspoon) of the duxelles mixture into the center of the pastry square. Place one seared beef cube on top of the duxelles. Carefully bring the corners of the puff pastry up over the beef and pinch them together at the top to seal, forming a small parcel. Ensure the beef is fully enclosed by the pastry. Repeat with the remaining beef cubes and pastry squares.
- Place the assembled Mini Beef Wellington Bites on a baking sheet lined with parchment paper. Transfer the baking sheet to the refrigerator and chill for at least 15-20 minutes. This helps the pastry maintain its shape during baking. Preheat your oven to 400°F (200°C) during this chilling time.
- Once chilled, brush the tops of the Mini Beef Wellington Bites with the beaten egg wash. This will give them a beautiful golden sheen. Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed, and the beef is cooked to your desired doneness (internal temperature for medium-rare is 130-135°F / 54-57°C). If you prefer your beef more well-done, you can extend the baking time slightly.1 large egg
- Remove from the oven and let cool for a few minutes before serving. These are best enjoyed warm.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the oven at 300°F (150°C) for 10-15 minutes.
