Description
These Irresistible Beef Wellington Bites are perfect for snack time, offering tender beef tenderloin encased in flaky puff pastry with a flavorful mushroom and olive filling. Ready in just 50 minutes, these bite-sized appetizers combine savory sautéed mushrooms, olives, and mustard-coated puff pastry for an elegant yet easy-to-make treat.
Ingredients
Scale
Beef and Seasonings
- 1 lb beef tenderloin, cut into 1-inch pieces
- 1 tsp salt
- 1 tsp black pepper, freshly ground
Mushroom Mixture
- 2 tbsp olive oil
- 1 medium onion, minced
- 8 oz button mushrooms, sliced
- 1 tbsp regular soy sauce
- 1 tsp dried oregano
- 1/2 cup pitted black olives, chopped
Puff Pastry Assembly
- 1 sheet puff pastry, thawed
- 2 tbsp mustard
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the Beef: Cut the beef tenderloin into 1-inch pieces and season them evenly with salt and freshly ground black pepper to enhance the natural flavor of the meat.
- Brown the Beef: Heat olive oil in a skillet over high heat. Brown half of the beef pieces for about 1-2 minutes until nicely seared. Transfer these to a paper towel-lined plate to drain excess oil. Repeat the process with the remaining beef pieces.
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the Wellington bites.
- Sauté Onion and Mushrooms: In the same skillet, add a bit more olive oil if needed, then add minced onion and sliced mushrooms. Sauté for approximately 10 minutes until the mixture softens and the flavors meld.
- Add Seasonings and Blend: Stir in soy sauce, dried oregano, and a little extra black pepper. Transfer this mixture to a food processor, add the chopped black olives, and pulse until the mixture is roughly smooth but retains some texture.
- Assemble the Bites: Unfold the thawed puff pastry and cut it into 3-3.5 inch squares. Spread a small amount of mustard in the center of each square, top with a spoonful of the mushroom mixture, and place a browned beef piece on top. Fold the corners of the pastry over the filling and press to seal completely.
- Apply Egg Wash: Brush each pastry parcel with the beaten egg to achieve a golden, glossy finish when baked.
- Bake: Place the prepared parcels on a baking tray lined with parchment paper. Bake in the preheated oven for 10-15 minutes or until the puff pastry turns golden brown and crispy.
Notes
- Make sure the puff pastry is fully thawed before cutting and assembling to prevent cracking.
- Do not overcook the beef in the pan; the brief sear is just to lock in juices as it will finish cooking in the oven.
- The mushroom filling can be made a day ahead to save time.
- Use a sharp knife or pizza cutter to cut the puff pastry cleanly.
- Serve these bites warm for the best flavor and texture experience.
