Beef Wellington Bites
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
Scale
Ingredients
- 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
- Sea salt
Instructions
- 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.
Notes
- 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.
Nutrition
- Serving Size: 10
Find it online: https://thediaryofadebutante.com/mini-beef-wellington-bites/
