I love absolutely this appetizer for the holiday!! Every year for Christmas dinner, my brother would make Beef Wellington. I love it so much and thought to myself, how do I incorporate these into my life for the rest of the year, not just Christmas dinner? And more importantly, how do I make it just as tasty but in smaller portions. Poof! Beef Wellington bites were born.
This is a hearty appetizer and a genuine crowd pleaser! It is the perfect nibble for your guests as they mingle and jingle. While they take a little patience, they are worth it. You can prep everything ahead of time (my favorite thing to do) so all you need to do is assemble and bake. The dough is from a container, I ain’t too proud. I use Pillsbury Dough when I can. The best shortcut and so so so yummy!
Serve these up at your next party and listen for the OOOO’s and AHHHH’s over the Michael Buble Christmas Album playing in the living room.
When they ask where you found this amazing recipe, send em’ my way!
Chop chop chop! Again, this is something you can do ahead of time. YAY!
Also something you can prep ahead of time so you just need to pile it on top of the tenderloin cubes when it is time!
Give the tenderloin a good sear before assembling the bites into the puff pastry dough.
The puff pastry will be in the frozen food section at the grocery store so about 30 minutes before you are ready to make these, set the box on your counter to thaw out. One box comes with 2 sheets, you will use both sheets for this app! Roll out a sheet of the puff pastry dough and cut using a pizza cutter. You want to make 12 equal squares per sheet.
Assembly time! First the meat……then a small pile of the mushroom/ shallot mixture….
….top it with a dollop of dijon mustard…
Now, to have the dough adhere together, use a pastry brush or a clean finger to brush on egg white along the edges. Then place a puff pastry square on top and press the sides down. I found that once you have pressed the sides down, you can pinch the ends and roll it on both sides, almost like a tootsie roll candy. Then pinch and cut off the edges. Here is a pic if that was a confusing explanation!
pinch the edges of the puff pastry with a fork so the yummy goodness inside doesn’t leak out in the baking process.
Brush the tops of the Wellington bites with the remaining egg wash so they have a nice golden brown color after cooking
These little Beef Wellington Bites are perfect for you holiday party this year! Or any party, let's be honest. They are festive, delicious and chalk-full of nostalgia.
30 minPrep Time
20 minCook Time
50 minTotal Time
- 1 Tablespoon Vegetable Oil
- 2 sheets puff pastry, defrosted
- 2 lbs of Beef Tenderloin, trimmed of fat and cut into 1-1 1/2 inch cubes
- 1 Tablespoon butter
- 6 ounces baby bella or cremini mushrooms, minced
- 2 shallots, minced
- A bottle of dijon mustard to drop a dollop on each bite
- 1 1/2 Tablespoons fresh rosemary, finely chopped. Plus sprigs for garnish
- 1 egg, beaten
- salt and pepper
- Preheat oven to 400 degrees
- Line baking sheet with silpat or parchment paper
- Heat oil in a skillet over medium heat
- Add meat cubes to hot skillet and season with salt and pepper
- Sear about 2-3 minutes per side
- Remove from heat
- In same skillet, melt butter over medium heat
- Add minced mushrooms and shallots and sauce about 5 minutes, until tender
- Add rosemary to skillet and sauté with mushrooms and shallots for about a minute
- Remove mushroom mixture from heat
- On lightly floured and clean surface, roll out puff pastry dough, about 1/8" inch thick
- Using a pizza cutter, cut each sheet into 12 equal squares
- Place 1 cube of meat in a pastry square, add a small spoonful of mushroom mixture and top with a dollop of dijon mustard
- With a pastry brush or clean finger, brush egg wash to the edges of the puff pastry
- Place another pastry square on top and pinch the sides down
- Twist sides like a tootsie roll candy wrapper, cut off ends (see photo above)
- Pinch the edges down with a fork to keep the juices from seeping out in baking process
- Place on baking sheet and brush each bite with egg wash
- Bake for 14-16 minutes or until golden brown
- Serve on a platter warm and garnish with rosemary sprigs
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