Beef Wellington Bites
Transform your appetizer game with these show-stopping Beef Wellington Bites! Perfect for parties, these bite-sized morsels deliver all the luxury of a classic Wellington in a perfectly poppable package.
Imagine buttery puff pastry wrapped around perfectly seared beef tenderloin, with a savory mushroom filling and prosciutto adding layers of rich, complex flavor. Each bite delivers the perfect ratio of crispy pastry to tender meat – and yes, they’re actually easier to make than you’d think!
Ingredients
For the Beef Wellington Bites:
- 2 tsp ghee or canola oil
- 2 lb beef tenderloin, cut into 24 1-inch pieces
- 1 tsp each coarse salt and 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 (optional)
For the Creamy Dijon Sauce:
- 1/4 cup Dijon mustard
- 3 tbsp mayonnaise
- 2 tbsp sour cream
- Pinch of coarse salt and black pepper
For the Creamy Horseradish:
- 1 cup sour cream
- 1/4 cup prepared horseradish
- Kosher salt & black pepper to taste
- 1 tsp Dijon mustard (optional)
Steps
- Prepare the sauces by combining ingredients in separate bowls. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Can be made up to 48 hours ahead.
- Preheat oven to 400°F (200°C). Season beef cubes with salt and pepper. Heat a large skillet over high heat until smoking hot.
- Add ghee and sear beef for 45-60 seconds total. You want a brown crust but a very rare center. Transfer to refrigerator immediately.
- In the same pan over high heat, cook mushrooms until they release their moisture and begin to brown (8-10 minutes). Add shallot, reduce to medium heat, and cook 3-4 minutes more.
- Roll puff pastry on lightly floured surface to 10×14 inches. Cut each sheet into 12 equal squares.
- Assembly (per piece):
• Place prosciutto strip in center
• Add 1 tbsp mushroom mixture
• Top with beef cube
• Bring corners together, sealing firmly - Brush with beaten egg yolk. Sprinkle with salt if desired. Bake 20-25 minutes until pastry is golden brown and internal temperature reaches 135°F (57°C) for medium-rare.
