Description

These Mini Beef Wellington Bites offer the classic rich flavors of Beef Wellington in a perfectly portioned, elegant appetizer. Tender beef, savory mushrooms, and a sweet-tart pomegranate glaze create an unforgettable culinary experience.

Ingredients

Scale

300g (10oz) Beef Tenderloin: Cut into 2-inch cubes
275g (9.7oz) Frozen Puff Pastry: 1 sheet, thawed
200g (7oz) Mixed Mushrooms: Finely chopped
30g (1oz) Shallot: 1 small, minced
1 Clove Garlic: Minced
1 tsp Fresh Thyme Leaves
2 Tbsp Olive Oil
1 Tbsp Unsalted Butter
100g (3½oz) Cream Cheese: Softened
2 Tbsp Fresh Parsley: Finely chopped
½ tsp Ground Black Pepper
½ tsp Salt
1 Large Egg: Beaten
2 Tbsp Pomegranate Molasses
1 Tbsp Pistachios: Toasted and chopped
Microgreens: For garnish

Instructions

Sear the Beef: Season beef with salt and pepper, sear in olive oil until browned, and cool.
Make the Duxelles: Sauté shallot and garlic, add mushrooms and thyme, cook until dry and caramelized. Cool.
Whip Herb Cream: Combine cream cheese, parsley, pepper, and salt.
Prepare Pastry: Roll out puff pastry and cut into 3-inch squares.
Assemble Bites: Add duxelles, beef, and cream cheese to pastry squares, fold, and seal.
Bake: Brush with egg wash and bake for 15-18 minutes until golden brown.
Glaze: Warm pomegranate molasses.
Finish & Serve: Drizzle with glaze, sprinkle with pistachios, and garnish with microgreens.

Notes

For best results, keep puff pastry cold and work quickly. Assembling and baking just before serving ensures a crisp pastry.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Bake
Cuisine: French

Nutrition

Serving Size: 3 bites
Calories: 250 kcal
Sugar: 5 g
Sodium: 200 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 80 mg

Keywords: beef wellington,appetizer,party food,puff pastry,mushrooms,beef,holiday,easy,elegant