Mini Beef Wellington Bites
These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside. Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet. They are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve. #appetizers #partyfood #christmasparty #beefrecipes #partyrecipes #smallbites #appetizerrecipes
Servings 20 Pieces
Calories 419kcal
Ingredients
Mushroom Filling
- 8 oz White Button Mushrooms
- 1 teaspoon Olive Oil
- ½ cup Finely Diced Onion
- 1 clove Garlic, minced
- 1 teaspoon Oregano, dried
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 1 tablespoon Milk or Cream
- ½ cup Parmesan Cheese, grated
Other Ingredients
- 16 oz Petite Beef Filet
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 2 Puff Pastry Sheets
- 2 tablespoon All Purpose Flour
- 1 Egg
Instructions
Prep-Ahead Instructions
- Start by putting the frozen puff pastry into the fridge to thaw the day before.
- Preheat oven to 375 F degrees.
- Finely Dice the Onion. Mince the garlic. You can store these in the fridge together until ready to cook.
- You can make the beef a day or 2 early as well. You will be par-cooking the beef as it will finish cooking in the pastry later. Season very simply by rubbing olive oil all over and sprinkling liberally with salt and pepper.
- Then I sear the outside of the filets in a pan on high heat for about 5 minutes on each side to get a nice brown crust. Then I move it to the oven, center rack and cook for 15 minutes in 375 F degrees. When the beef is done cooking, transfer it to a plate to rest and cool down. You can store covered in the fridge until ready to slice and assemble.
- While the beef is cooking, you can make the Mushroom filling. Start by chopping the mushrooms into small pea-size pieces. You can do this by hand, but it is much easier in a food processor.
- Add the mushrooms to a preheated skillet or frying pan with a teaspoon of olive oil (you can use the same one the beef cooked in). Add the diced onions, minced garlic, salt, pepper, and oregano. Mix to combine and spread out into a layer covering the entire pan. Let cook without touching for 5 minutes. Then mix and spread into a layer and cook for another 5 minutes. When the mixture has cooked down and the onions are translucent, transfer it to a bowl to cool for a few minutes.
- Add milk (or cream) and the parmesan cheese to the mushrooms and quickly mix through so it doesn't start to melt and clump. Store in the fridge to cool until ready to assemble.
Assemble and Freeze or Bake
- When you are are ready to assemble, start by beating an egg in a small bowl.
- Put your beef filet on a cutting board and slice into ¼ inch thick slices. It's ok if it looks really pink or even rare in the center as the beef will cook inside the pastry.
- Using a large cutting board, sprinkle with flour. Carefully open up a puff pastry sheet and place on the floured board. Roll it out evenly so that it grows in size about an inch in every direction. Using a sharp knife or a pizza cutter, cut the pastry into 10 even rectangles.
- Using a pastry brush or your finger if you don't have one, brush the egg mixture along the edges of each pastry rectangle.
- Place a slice of beef in the center of the rectangle, then scoop a small amount of the mushroom mixture on top. Fold the sides of the pastry over and press to seal. Then turn the beef 'package' over so the seal is on the bottom.
- Using a fork, press the sides together to seal the sides.
- Place all of the mini beef wellington bites on a large sheet pan and brush with the remaining egg mixture. At this point, you can place the sheet pan in the freezer and then transfer them to a freezer container once frozen. They will last in the freezer for 3 months.
- Bake in the oven on the center (and top rack if you have 2 pans) for 10-12 minutes or until the pastry has puffed and the tops are golden brown. (if you are baking from frozen state, add about 5 minutes to the cooking time, but DO NOT THAW BEFORE COOKING)
- Serve and Enjoy!
Video
Notes
- This recipe makes 20 bites and assumes 2 bites/pieces per person or serving for the calories.
- The 30-minute Prep Time includes the time to sear and par-cook the beef, as well as to make the mushroom filling. The 15-minute Cook time is for baking the Mini Beef Wellington Bites.
- These can be frozen up to 3 months in advance. Freeze after you place on the sheet pan and brush tops with egg, BEFORE YOU COOK. When you do cook them after freezing, simply put on the sheet pan frozen and add about 5 minutes to the cooking time.
- You can replace the beef filet with chicken breast. Precook the chicken chicken breast in the oven 375 F degrees for 20-25 minutes until the internal temperature of the chicken breast reaches 165 F degrees. Then slice and follow the instructions in the recipe.
- If you want to make these vegetarian, you can double up on the mushroom filling ingredients. Or you can replace the steak with a slice of zucchini about the same size.
- If you don’t like mushrooms, you can replace them with another vegetable finely diced, such as zucchini or onion. You could also use cooked quinoa to give a similar texture and nutty flavor.
- You could replace the parmesan with shredded cheddar, jack, or even gruyere.
