Beef Wellington Bites

Beef Wellington gets a fun, approachable makeover with individual puff pastry
cups. Tender Nolan Ryan Sirloin cubes are seared, topped with rich mushroom
duxelles, wrapped in flaky puff pastry, and baked until golden. They're impressive
enough for Easter brunch or Mother's Day but easy enough for a weeknight treat.
No intimidation, all the elegance.

Product: Nolan Ryan 34 Prime Sirloin Steak

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 6 as an appetizer or 4 as a main dish

Ingredients

For the Beef:

• 1 lb Nolan Ryan Sirloin Steak, cut into 12 equal cubes (about 1-inch each)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

For the Mushroom Duxelles:

• 2 tablespoons butter
• 1 shallot, finely minced
• 12 oz cremini or baby bella mushrooms, finely chopped (almost minced)
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme leaves (or 1 tsp dried)
• 2 tablespoons dry white wine (or beef broth)
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

For Assembly:

• 2 sheets puff pastry (thawed if frozen)
• 2 tablespoons Dijon mustard
• 1 egg, beaten (for egg wash)
• Flour for dusting
• For Serving:
• Horseradish cream sauce or au jus (optional)
• Fresh thyme sprigs for garnish
• Flaky sea salt

Instructions

Prep the Beef
1. Cut and season: Cut sirloin into 12 equal cubes, about 1-inch each. Pat
completely dry with paper towels. Season all sides with salt, pepper, andgarlic powder. Let sit at room temperature for 15 minutes.
2. Sear: Heat olive oil in a large skillet over high heat until smoking. Working
in batches if needed, sear beef cubes on all sides, about 30-45 seconds
per side. You want a good crust but the interior should stay rare (it will
finish cooking in the oven). Transfer to a plate and let cool completely.
Once cool, brush each cube lightly with Dijon mustard. Set aside.

Make the Mushroom Duxelles
3. Cook mushrooms: In the same skillet, reduce heat to medium. Add
butter and shallot, cook 2 minutes until softened. Add finely chopped
mushrooms and cook, stirring occasionally, for 8-10 minutes until all
liquid has evaporated and mushrooms are dark and concentrated.
4. Add aromatics: Add garlic and thyme, cook 1 minute. Add wine and cook
until evaporated, about 1-2 minutes. Season with salt and pepper. Stir in
parsley. Transfer to a bowl and let cool completely.

Assemble the Bites
5. Prep puff pastry: Preheat oven to 400°F. Line a baking sheet with
parchment paper. On a lightly floured surface, roll out puff pastry sheets
slightly to smooth any creases. Cut each sheet into 6 squares (12 total
squares).
6. Build the bites: Place a spoonful of mushroom duxelles in the center of
each puff pastry square (about 1-1.5 tablespoons). Place a seared,
mustard-coated beef cube on top of the mushroom mixture.
7. Wrap: Bring the four corners of the puff pastry up and over the beef,
pinching the edges together at the top to seal completely. Place seamside
up on the prepared baking sheet (the pinched top will look
decorative). Repeat with remaining squares.
8. Egg wash: Brush each pastry bundle generously with beaten egg. Use a
sharp knife to cut 2-3 small slits in the top for steam to escape.
9. Bake: Bake for 18-22 minutes until puff pastry is deep golden brown and
crispy. Let cool 5 minutes before serving.

Serve
Arrange on a serving platter. Garnish with fresh thyme sprigs and a
sprinkle of flaky sea salt. Serve with horseradish cream or au jus for
dipping if desired.