Beef Wellington Bites Mushrooms (Printable Version)

Tender beef and savory mushrooms encased in flaky puff pastry for elegant bite-sized treats.

# What You Need:

→ Beef

01 - 12 oz beef tenderloin, trimmed
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Mushroom Duxelles

04 - 9 oz cremini or button mushrooms, finely chopped
05 - 2 tbsp unsalted butter
06 - 1 small shallot, finely diced
07 - 1 garlic clove, minced
08 - 1 tbsp fresh thyme leaves, chopped
09 - 1 tbsp dry sherry or white wine
10 - Salt and pepper, to taste

→ Pastry

11 - 1 sheet (9 oz) puff pastry, thawed if frozen
12 - 6 thin slices prosciutto
13 - 1 egg, beaten (for egg wash)

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat beef dry and season with salt and pepper. Heat olive oil in a skillet over high heat. Sear beef on all sides until browned, about 2 minutes per side. Remove and allow to cool, then cut into 24 bite-sized cubes.
03 - Melt butter in skillet over medium heat. Add shallot and garlic; sauté until softened. Add mushrooms and thyme; cook until moisture evaporates, about 8 to 10 minutes. Stir in sherry or wine and cook until dry. Season with salt and pepper and let cool.
04 - Roll puff pastry on a lightly floured surface into a 12 x 12 inch square. Cut into 24 equal squares.
05 - Place a piece of prosciutto on each pastry square. Add 1 teaspoon of mushroom duxelles and one beef cube on top.
06 - Fold pastry around filling, pinching edges to seal. Arrange bites seam side down on prepared baking sheet.
07 - Brush each bite with beaten egg. Bake for 15 to 20 minutes until golden brown and puffed.
08 - Allow bites to cool slightly before serving.

# Expert Tips:

01 -
  • They look restaurant-quality but come together faster than you'd expect, turning you into the friend everyone wants cooking at their parties.
  • The combination of crispy pastry, earthy mushrooms, and perfectly seared beef hits that sweet spot between elegant and craveable.
  • You can prep most of it ahead and just bake when guests arrive, which means you're actually relaxed instead of frantic.
02 -
  • Don't skip drying the beef thoroughly before searing—any moisture on the surface stops you from getting that beautiful brown crust that tastes like pure beef.
  • The duxelles must be completely cool before assembly, or it'll make the pastry soggy and ruin the whole delicate structure.
  • Fold gently; over-working the pastry toughens it and squeezes out all the air pockets that make these bites puff up in the oven.
03 -
  • Cut your prosciutto into small rectangles before assembly; whole slices are fussy and tear easily when you're folding pastry.
  • If your duxelles seems wet after cooking, return it to the skillet for another minute or two over medium heat, stirring constantly—mushrooms hide moisture, and you want it gone.

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