Best Beef Wellington Bites Recipes

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BEEF WELLINGTON BITES



Beef Wellington Bites image

The classic beef Wellington made into mouthwatering, bite-sized pieces that everyone will love!

Provided by MReinecke

Categories     Appetizers and Snacks     Pastries

Time 1h15m

Yield 12

Number Of Ingredients 7

2 pounds beef tenderloin
salt and ground black pepper to taste
2 tablespoons olive oil
1 (12 ounce) package cremini mushrooms, stems removed and finely chopped
2 medium shallots, finely chopped
1 clove garlic, minced
2 sheets frozen puff pastry, thawed

Steps:

  • Rinse beef and pat dry with paper towel. Cut into 24 cubes. Place in a bowl and season with salt and pepper.
  • Heat olive oil in a skillet over medium-high heat. Add beef and quickly sear on 2 sides only until deep golden brown, about 4 minutes; do not overcook. Transfer to a plate.
  • Add mushrooms to the skillet and cook until they start to brown and release liquid, about 5 minutes. Add shallots and garlic; continue cooking until liquid has evaporated from the pan and shallots have softened, about 10 minutes. Remove from heat and allow to cool.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll 1 sheet of pastry into a 10x14-inch rectangle. Put 12 teaspoon-sized mounds of mushroom mixture onto the pastry, evenly spaced in 4 rows of 3. Top each mound with 1 piece of beef, seared-side up. Cut pastry into 12 even squares around the meat and mushrooms. Working on 1 square at a time, pull 2 opposite sides of pastry up and over the filling, then fold the ends over the top to make a packet. Place seams-side down on the prepared baking sheet and press lightly to seal pastry. Repeat with remaining pastry sheet, beef, and mushroom mixture.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove to a serving tray and allow to cool for 10 minutes before serving.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 20.5 g, Cholesterol 40.2 mg, Fat 29.2 g, Fiber 1.3 g, Protein 15.7 g, SaturatedFat 8.8 g, Sodium 151.8 mg, Sugar 0.6 g

BEEF WELLINGTON BITES



Beef Wellington Bites image

Number Of Ingredients 11

1 tablespoon vegetable oil
2 sheets frozen puff pastry, defrosted
2 pounds beef tenderloin, trimmed and cut into 1" cubes
1 tablespoon butter
6 ounces cremini mushrooms, minced
2 shallots, minced
1 tablespoon rosemary, chopped (plus whole sprigs for garnish)
1/4 cup Dijon mustard
1 Egg, lightly beaten
1 kosher salt
1 Freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
  • Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels. Season all over with salt and pepper. Add to skillet and sear all over, until browned, about 2-3 minutes. Remove from heat and clean skillet.
  • Melt butter in the same skillet over medium heat. Add mushrooms and shallots and sauté until tender. Season with salt and pepper. Stir in rosemary and remove from heat.
  • On a lightly floured surface, unfold puff pastry. Roll each sheet into a large square, about 1/8"-thick. Cut each into 16 squares. Place one piece of meat onto each square and dollop with about a teaspoon of mustard. Top the meat with about a tablespoon of the mushroom mixture. Fold pastry edges over the meat and pinch to seal. Place on baking sheets and brush with egg wash. Bake 14-16 minutes or until golden-brown. Garnish with rosemary sprigs before serving.

MINI BEEF WELLINGTON BITES



Mini Beef Wellington Bites image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 1h40m

Yield 20 pieces

Number Of Ingredients 22

8 ounces white button mushrooms, stem ends trimmed, long stems separated from caps
1 clove garlic, roughly chopped
1 shallot, roughly chopped
1 teaspoon fresh thyme leaves
2 tablespoons unsalted butter
1 tablespoon sherry
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1 large egg, beaten
4 ounces thinly sliced prosciutto, cut into 3-inch squares
1 tablespoon vegetable oil
12 to 16 ounces beef tenderloin, cut into twenty 1-inch cubes
2 teaspoons Dijon mustard
Creamy Horseradish Sauce, recipe follows
3 tablespoons finely chopped fresh chives
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup prepared horseradish
2 teaspoons honey
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • To the bowl of a food processor, add the mushrooms, garlic, shallots and thyme. Pulse until finely chopped.
  • To make the duxelles, in a large skillet over medium heat, melt the butter. Add the mushroom mixture and sherry and cook, stirring occasionally, until the liquid released from the mushrooms has mostly evaporated, 7 to 8 minutes. Season with salt and pepper, then transfer to a sheet pan or large bowl. Refrigerate until cool.
  • On a lightly floured surface, roll the pastry sheet into a 10- by-12-inch rectangle. Cut into twenty 2 1/2-inch squares. Place the squares on the prepared baking sheet about an inch apart. Prick each square all over with a fork (leaving about a half inch from each edge untouched).
  • In a small bowl, beat the egg and 1 tablespoon water together. Use a pastry brush to brush the top of each square of pastry with the egg wash. To each square, add one piece of prosciutto, then gently press 1 heaping teaspoon of the duxelles into the center. Bake until the puff pastry is golden brown, about 15 minutes.
  • Heat the oil in a medium skillet over high heat. Sprinkle the beef cubes with a large pinch of salt and a few grinds of black pepper and toss with the mustard. Add to the skillet and cook until browned all over, 4 to 5 minutes.
  • Transfer the pastries to a platter, then add one piece of beef to the center of each pastry, gently pressing down to nestle the beef into the pastry. Drizzle with the Horseradish Sauce, then garnish with the chives.
  • In a medium bowl, mix together the mayo, sour cream, horseradish, honey and mustard. Taste and season with salt and pepper.

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