Made with delicious beef tenderloin, these warm and flaky beef Wellington bites are the perfect holiday appetizer!
Prep Time:25 mins
Cook Time:18 mins
Total Time:48 mins
Yield:12 bites 1x
1 pound trimmed beef tenderloin, cut into 24 cubes
1 tablespoon extra virgin olive oil
3–4 crimini mushrooms, sliced and halved (optional)
1/2 teaspoon finely chopped fresh rosemary
1 large egg, lightly beaten
1 package frozen puff pastry dough, thawed (I use Pepperidge Farms Puffy Pasty Sheets and recommend buying a 2nd box just in case you have extra meat)
1/3 cup Boursin cheese
Freshly ground black pepper
Preheat the oven to 450F. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and rosemary. Sauté for 4-5 minutes or until browned. Stir in pepper and sea salt to taste. Set aside.
Whisk together one large egg and 1 tablespoon water in a small bowl. Set aside.
Roll 1 puff pastry sheet into a 9- x 12-inch rectangle on a lightly floured work surface. Cut into 12 (3-inch) squares. Arrange 1 beef cube in the center of each pastry square, and sprinkle with a pinch of sea salt.
Top each beef cube with about 1/2 teaspoon of Boursin cheese and 1 mushroom half-slice.
Brush the edges of each pastry square with egg mixture and fold the dough corners over the filling to make a little packet. Pinch to seal.
Place each beef Wellington bite on a large baking sheet lined with pop-up parchment paper. Bake 9 minutes or until pastry is puffed and golden brown. Let stand 5 minutes.
Repeat with remaining ingredients to create the next batch. Serve warm.
If any particular piece of beef looks too large for the puff pastry, cut it in half.
If you love mushrooms, use a full mushroom slice instead of a half-slice. Your beef Wellington bites may look a little packed, though.