Beef Wellington Bites are so tender and delicious! Serve this appetizer for any event or special occasion, especially for meat lovers. Tender pieces of beef tenderloin stuffed with Boursin cheese wrapped in puff pastry like tiny little tented packets. Baked to perfection, they make the best appetizer ever!
How to Make Beef Wellington Bites
Prepare the Beef
Cut tenderloin filet mignon into bit size pieces or cubes. If you don’t want to use beef tenderloin, substitute rib eye or tenderize sirloin. But really, the beef tenderloin or filet mignon is the best cut of meat for this appetizer. Dip each cube in mustard. Set aside until all meat bites are coated. To cook beef tenderloin in general check out this information.
Saute mushrooms and shallots in oil in small skillet over medium high heat. Sauté until browned. Toss in salt and pepper. Set aside to cool.
In a medium sized skillet with no oil, on simmer or medium high heat, let pan get hot. Watch carefully add mustard coated beef pieces. Allow to simmer until brown on both sides of meat. Do not over cook. Remove pan from heat add 1 tablespoon of butter. Gently stir to coat browned meat. Let cool.
Preparing the Packet
Whisk together an egg yolk with water to make an egg wash. Set aside. On floured surface, roll out thawed pastry sheet into a 12″ x 12″ square, about 1/8″ thick. Using a 3″ x 3″ template or biscuit square cutter, cut pastry into 12 squares. Layer the following ingredients in the center of each pastry square; mushrooms, one beef cube, 1/4 teaspoon or more Boursin Cream. Brush edge of pastry with egg wash.
Fold dough corners over the filling in the center to make a packet. Pinch seal all edges of the dough packet. Your packet will look like an X on the top of the packet. Place packets on parchment lined baking sheet. Refrigerate for 20 minutes to help firm up the pastry. Repeat process with all pastry and beef ingredients.
Preheat oven to 450 degrees. Brush chilled packets with egg wash. Bake bites for 10 minutes until puffed and brown.
Prepare Dipping Sauce
Mix together all mayo, horseradish sauce, sour cream and dill weed for the dipping sauce. Serve with warm bites.
Here’s the Easy Recipe
PrintBeef Wellington Bites Recipe |Appetizer
- Yield: 24 mini appetizers 1x
Ingredients
Ingredients:
1 tablespoon olive oil
1 cup diced button mushrooms
1 small shallot, diced
1/4 teaspoon salt and pepper
1 (17.3 ounce) package frozen puff pastry dough, thawed
1 (5.2 ounce) Boursin cheese
1 (1-pound) trimmed beef tenderloin, cut into 24 (1/2 inch) cubes
3 tablespoons Dijon mustard
1 tablespoon butter
Egg Wash
2 egg yolks, beaten
1/2 teaspoon water
Horseradish Dipping Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup prepared horseradish
1/2 teaspoon dried dill or chives
Instructions
- Heat oil in a small skillet over medium high heat. Add mushrooms and shallots. Sauté until browned. Toss in salt and pepper. Set aside to cool.
- Dip each cut tenderloin into mustard. Set aside until all cubes are coated.
- In medium sized skillet on simmer or medium high heat, let pan get hot. Watch carefully.
- Add coated meat cubes to hot skillet. Allow to simmer until brown on both sides. Do not over cook.
- Remove pan from heat, add 1 tablespoon of butter. Gently stir to coat browned meat. Let cool.
- Whisk together egg yolk and water. Set aside.
- On floured surface, roll out thawed pastry sheet into 12 x 12 inch square, about 1/8 inch thick.
- Using a 3 x 3 inch template or biscuit square cutter, cut pastry into 12 squares.
- Layer the following ingredients in the center of each pastry square, mushrooms, one beef cube, and ¼ teaspoon or more Boursin Cream. Brush edges of pastry with egg wash. Fold dough corners over filling in the center to make a packet. Pinch seal all 4 edges. Should look like an X on the top of the packet.
- Place on a parchment lined baking sheet. Refrigerate for 20 minutes. Meanwhile make next batch.
- Preheat oven to 450. Egg -wash refrigerated bites. Bake bites for 10 minutes until puffed and brown.
- Mix together all ingredients for the dipping sauce. Serve with warm bites.
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