Mini Beef Wellington Bites with Grainy Mustard and Thyme
Equipment
- Skillet
- Baking Sheet
- Knife
Ingredients
- 12 oz beef tenderloin, cut into 1-inch pieces
- 1 sheet puff pastry, thawed
- 3 tablespoons grainy mustard
- 2 teaspoons fresh thyme leaves
- 8 ounces cremini mushrooms, finely chopped
- 1 small shallot, minced
- 1 tablespoon olive oil
- Salt and black pepper
- 1 egg, beaten
Instructions
- Season the beef pieces with salt and pepper. Heat the olive oil in a skillet over medium-high heat and sear the beef on all sides until browned, about 1 minute per side. Remove the beef and set it aside to cool.
- Add the mushrooms and shallot to the same skillet. Cook until the mushrooms release their liquid and it evaporates, about 5 minutes. Stir in 1 teaspoon of the thyme and remove the pan from heat.
- Roll out the puff pastry and cut it into 12 squares. Spread a small amount of grainy mustard in the center of each square, then top with a spoonful of the mushroom mixture and one piece of beef.
- Fold the pastry around the filling and pinch the edges to seal. Place the bites seam-side down on a baking sheet lined with parchment.
- Brush the tops with the beaten egg and sprinkle with the remaining thyme. Bake at 400°F for 15 to 18 minutes until the pastry is golden.
Notes
Sear the beef quickly so it stays rare inside after baking. Assemble the bites up to a day ahead and keep them covered in the fridge, then brush with egg and bake just before serving. If the mushroom mixture feels too wet, cook it a minute longer to avoid soggy pastry.
Course: Appetizer
Cuisine: French
Equipment: Skillet, Baking Sheet, Knife
Cuisine: French
Equipment: Skillet, Baking Sheet, Knife