Approved by the 
Yields:
8
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Jump to recipeGet your fancy on with these crowd-pleasing beef Wellington bites. Plus, try our classic beef Wellington recipe!
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Ingredients
- 1 Tbsp.
vegetable oil
- 2
sheets frozen puff pastry, defrosted
- 2 lb.
beef tenderloin, trimmed and cut into 1” cubes
- 1 Tbsp.
butter
- 6 oz.
cremini mushrooms, minced
- 2
shallots, minced
- 1 Tbsp.
rosemary, chopped (plus whole sprigs for garnish)
- 1/4 cup
Dijon mustard
- 1
Egg, lightly beaten
kosher salt
Freshly ground black pepper
Directions
- Step 1Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
- Step 2Heat 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.
- Step 3Melt 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.
- Step 4On 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.
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