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Beef Wellington Bites Recipe

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4 from 9 reviews

Delicious Beef Wellington Bites made with tender beef tenderloin, savory mushroom duxelles blended with black olives, all wrapped in flaky puff pastry. These bite-sized treats are perfect as appetizers or party snacks, baked to golden perfection with a hint of mustard and seasoned with aromatic herbs and spices.

Ingredients

Beef and Seasoning

  • 1 pound beef tenderloin (450 grams)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil

Mushroom Mixture

  • 1 tablespoon olive oil
  • ½ onion (minced)
  • 2 cups button mushrooms (finely chopped, about 7 ounces/200 grams)
  • 1 tablespoon regular soy sauce
  • Black pepper (a generous pinch)
  • 1 teaspoon dried oregano
  • ½ cup pitted black olives (60 grams)

Pastry and Finishing

  • 1 pound puff pastry (450 grams)
  • Mustard (to taste)
  • 1 small egg (beaten)

Instructions

  1. Prepare the Beef: Cut the beef tenderloin into 1-inch (2.5 cm) pieces and season them evenly with salt and black pepper.
  2. Brown the Beef: Heat 1 tablespoon of olive oil in a skillet or frying pan over high heat. Brown half of the beef pieces on all sides for about 1-2 minutes. Transfer the browned pieces onto a plate lined with paper towels. Repeat the browning process with the remaining beef pieces and set all aside.
  3. Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you prepare the mushroom mixture.
  4. Sauté Vegetables: In the same skillet, heat the remaining olive oil over medium-low heat. Add the minced onion and finely chopped mushrooms, then sauté for about 10 minutes, stirring occasionally until softened.
  5. Season Mushroom Mix: Stir in the soy sauce, dried oregano, and a generous pinch of black pepper. Mix thoroughly to combine flavors.
  6. Blend the Mixture: Transfer the sautéed mushroom mixture to a food processor, add the pitted black olives, and pulse until the mixture becomes smooth but still retains some texture.
  7. Prepare Puff Pastry: Unroll or unfold the puff pastry sheet on a clean surface. Cut into squares approximately 3 to 3.5 inches (8-9 cm) each.
  8. Assemble Bites: Spread a thin layer of mustard in the center of each pastry square. Add a spoonful of the mushroom mixture on top of the mustard, then place a piece of browned beef over the mushroom mixture. Fold two opposite tips of the pastry over the beef, then fold the remaining two corners, pressing firmly to seal and prevent opening during baking.
  9. Arrange and Glaze: Place the sealed parcels on a baking tray lined with parchment paper. Brush the tops with the beaten egg to give a golden finish.
  10. Bake: Bake in the preheated oven for 10-15 minutes or until the pastry is puffed up and turns a lovely golden brown color.
  11. Serve: Best served warm with your favorite dipping sauce for added flavor.

Notes

  • Use a tender cut of beef, such as tenderloin, for the best texture and flavor.
  • Adjust the amount of black pepper according to your taste preference.
  • Make sure the olives are pitted and free of stones before adding to the food processor.
  • Chill the puff pastry beforehand if softened to prevent sticking and easier handling.
  • Mustard adds a slight tang and enhances the flavor but can be omitted for milder taste.
  • Use parchment paper on the baking tray to avoid sticking and for easy cleanup.
  • Serve immediately after baking for best texture and taste; reheating may reduce puffiness.

Find it online: https://bitezly.com/beef-wellington-bites-recipe/