Introduction

Beef Wellington Bites offer all the rich flavors of a classic Beef Wellington in a fun, bite-sized appetizer. These savory parcels feature tender beef, earthy mushrooms, and flaky puff pastry, perfect for entertaining or a special snack.

A woman's hand is holding a golden-brown pastry square with a thick, pink center of cooked beef, dipped halfway into a creamy, light-yellow mustard sauce served in a small white bowl. On a white marbled surface, more pastry pieces with visible flaky, crisp layers and a sprig of fresh rosemary sit blurred in the background, along with some fresh cranberries adding a pop of red color. The overall look is warm and appetizing with a mix of smooth, creamy, and flaky textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp ghee or canola oil (or another oil with a high smoke point)
2 lb beef tenderloin, cut into 24 1-inch pieces
1 tsp coarse salt
1 tsp freshly ground black pepper
12 oz cremini mushrooms, finely chopped
1 small shallot, minced
8 slices prosciutto, cut into thirds crosswise
2 sheets frozen puff pastry, thawed
2 egg yolks, beaten
Additional coarse salt for sprinkling before baking (optional)

For the Creamy Dijon Sauce:

1/4 cup Dijon mustard
3 tbsp mayonnaise
2 tbsp sour cream
Pinch of coarse salt
Freshly ground black pepper, to taste

For the Creamy Horseradish Sauce:

1 cup sour cream
1/4 cup prepared horseradish
Kosher salt, to taste
Freshly ground black pepper, to taste
Optional: a spoonful of Dijon mustard

Instructions

Step 1: Prepare the dipping sauces by mixing the ingredients for each sauce in separate bowls. Cover and refrigerate until ready to serve. These can be made up to two days ahead.
Step 2: Preheat your oven to 400°F (200°C).
Step 3: Season the beef cubes evenly with coarse salt and freshly ground black pepper. Heat a skillet over high heat, add the ghee or oil, and sear the beef cubes quickly for 30 seconds to 1 minute per side. Remove them from the skillet and refrigerate.
Step 4: In the same skillet, sauté the finely chopped mushrooms over high heat until they release their liquid and begin to brown. Reduce the heat, add the minced shallot, and cook until softened. Transfer this mixture to paper towels to drain any excess moisture.
Step 5: Roll out the thawed puff pastry sheets into rectangles approximately 10×14 inches. Cut each sheet into 12 even squares.
Step 6: Place a piece of prosciutto in the center of each puff pastry square. Add a tablespoon of the mushroom mixture on top, then place a beef cube over the mushrooms.
Step 7: Carefully bring up the corners of each puff pastry square to seal around the filling, placing the sealed side down on a parchment-lined baking sheet.
Step 8: Brush the tops of the pastry parcels with beaten egg yolk and sprinkle with additional coarse salt if desired.
Step 9: Bake in the preheated oven for 20 minutes, or until the puff pastry is golden brown. Serve warm with the prepared dipping sauces.

Tips & Variations

For a vegetarian version, substitute the beef with roasted mushrooms or a firm vegetable like eggplant, and omit the prosciutto.
Make sure to drain the mushroom mixture well to prevent soggy pastry.
Use ghee or a high-smoke-point oil for a clean sear on the beef without burning.
Prepare the dipping sauces ahead of time to save on day-of prep and let flavors meld.

Storage

Store leftover Beef Wellington Bites in an airtight container in the refrigerator for up to 2 days. To reheat, bake at 350°F (175°C) for 10 minutes or until warmed through and the pastry crisps back up. Dipping sauces can be refrigerated for up to two days as well.

How to Serve

The image shows a wooden board with several golden brown beef Wellington pieces, each wrapped in flaky puff pastry that has a shiny, smooth surface with a few small slits on top. One piece is cut in half, revealing a pink, medium-rare beef center surrounded by a thin brown mushroom layer. Next to the board, there are small white bowls containing creamy yellow mustard and a pale sauce with herbs. Red cranberries and green rosemary sprigs are scattered around as decoration. A woman's hand is gently reaching toward the food, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of beef instead of tenderloin?

While tenderloin is ideal for its tenderness and flavor, you can use sirloin or filet mignon cubes. Just be mindful of cooking times and doneness to keep the bites tender.

Can I freeze Beef Wellington Bites before baking?

Yes, you can assemble the bites and freeze them on a baking sheet until firm. Then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.