Ingredients:

  • 8 oz (225 g) Beef Tenderloin/Fillet (center cut), trimmed and sliced into 16 medallions
  • 2 Tbsp (30 ml) Olive Oil, for searing
  • 1 Tbsp (15 g) Unsalted Butter
  • 2 Fresh Thyme Sprigs
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp (30 ml) Dijon Mustard
  • 8 oz (225 g) Cremini/Chestnut Mushrooms, finely chopped
  • 1 large Shallot, finely minced
  • 1 Tbsp (15 g) Unsalted Butter (for duxelles)
  • 1 Tbsp (15 ml) Dry Sherry or Madeira Wine (optional)
  • 1 Tbsp (5 g) Fresh Parsley, finely chopped
  • 1 sheet (300 g) Frozen Puff Pastry, thawed
  • 1 Large Egg, whisked for egg wash
  • 1 tsp Water or Milk

Instructions:

  1. Prep and Sear the Beef: Slice the beef fillet into 16 uniform 1/2-inch thick medallions. Season generously with salt and pepper. Heat oil and butter in a skillet over high heat. Sear medallions for 30–45 seconds per side to form a deep crust. Add thyme during the sear. Remove the beef and cool. Brush all sides of each medallion with a thin layer of Dijon mustard and chill in the fridge for at least 15 minutes.
  2. Prepare the Mushroom Duxelles: Melt 1 Tbsp of butter in the same skillet. Add minced shallot and sauté for 2 minutes. Add the finely chopped mushrooms. Cook, stirring frequently, over medium-high heat until all moisture has completely evaporated (8–10 minutes). Deglaze with sherry (if using). Stir in parsley, season with salt and pepper, and cook until dry. Spread onto a plate and chill for 10 minutes.
  3. Assemble the Bites: Roll the thawed puff pastry sheet slightly thinner (approx. 1/8-inch thick). Cut 16 rounds (approx. 3.5 inches / 9 cm diameter). Place a spoonful of chilled duxelles in the center of a pastry round, then top with one chilled, mustard-coated beef medallion. Gently wrap the pastry up and over the beef, pinching the seams tightly to seal. Trim excess pastry and place seam-side down on a parchment-lined baking sheet.
  4. Chill and Bake: Whisk the egg and water/milk for the egg wash. Brush the assembled Mini Beef Wellington Bites with the egg wash. Place the entire tray in the freezer or fridge for 30 minutes (non-negotiable for flakiness). Preheat the oven to 400°F (200°C). Bake for 18–20 minutes, or until the pastry is deep golden brown. Rest for 5 minutes before serving piping hot.