Beef Wellington Bites Mushrooms (Printable Version)

Flaky pastry bites filled with tender beef and a rich mushroom blend, ideal for appetizers.

# Ingredient List:

→ Beef

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

→ Mushroom Duxelles

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

→ Pastry

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

# Step-by-Step Instructions:

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

# Tips from hearthlykitchen:

01 -
  • They look like you spent hours in a fancy kitchen, but 50 minutes is all you need.
  • The crispy pastry, savory mushroom duxelles, and tender beef create a flavor combination that makes people actually pause mid-bite.
  • You can prep them ahead and bake just before guests arrive, which means you're actually relaxed when people show up.
02 -
  • The duxelles must be completely cool before assembly, or it will make the pastry soggy—I learned this the hard way on batch number two.
  • Cut the pastry into squares before you start filling; trying to cut around filled pockets is a mess and they won't seal cleanly.
03 -
  • Chill your pastry squares on the baking sheet for 15 minutes before baking—this helps them puff more dramatically and keeps the filling sealed inside.
  • If you don't have prosciutto, thinly sliced pâté or a layer of Dijon mustard works beautifully as a flavor anchor.

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