Beef Wellington Bites Mushrooms (Printable Version)
Tender beef and mushrooms wrapped in puff pastry, perfect for entertaining or special occasions.
# Ingredient List:
→ 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 freshly ground black 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)
# Directions:
01 - Set 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 skillet over high heat and brown beef on all sides, about 2 minutes each side. Remove, cool, then cut into 24 bite-sized cubes.
03 - Melt butter in skillet over medium heat. Add shallot and garlic, sauté until softened. Incorporate mushrooms and thyme, cooking until moisture evaporates, about 8–10 minutes. Add sherry or wine, cook until dry. Season with salt and pepper. Cool mixture.
04 - Roll puff pastry on lightly floured surface into a 12 x 12 inch square. Cut into 24 equal squares.
05 - Place a slice of prosciutto on each pastry square. Add 1 tsp mushroom duxelles and one beef cube atop prosciutto.
06 - Fold pastry around filling and pinch edges to seal. Place seam side down on prepared baking sheet.
07 - Brush pastry surface with beaten egg. Bake for 15–20 minutes until golden and puffed.
08 - Allow bites to cool slightly before serving.
# Expert Tips:
01 -
- They look like they came from a fancy bistro but come together in about an hour, making you feel like a culinary genius.
- The mushroom duxelles adds such an earthy depth that it feels like you've done something secretly complicated.
- Once you nail the technique, you'll find yourself making these for every gathering because people never forget them.
02 -
- The beef must be seared quickly and served cool before wrapping—warm beef leaks moisture into the pastry and makes it soggy, which I learned the hard way.
- Cook the duxelles until it's truly dry and paste-like; any excess moisture will make the pastry limp instead of crispy.
- Puff pastry is temperamental with warmth, so keep it cold until the very last second before filling and folding.
03 -
- Keep your puff pastry in the coldest part of your fridge and work quickly—warmth is pastry's enemy, and cold pastry is what gives you those dramatic puffs.
- If you can't find quality beef tenderloin, a good butcher will trim it for you and the investment in their expertise pays off immediately in how these turn out.