Introduction

These Beef Wellington Bites are a perfect elegant appetizer or party snack. Tender seared beef cubes wrapped in puff pastry with savory mushroom duxelles and prosciutto create a delightful bite-sized treat. Serve them warm with creamy dipping sauces for an impressive and delicious experience.

The image shows a close-up of golden brown pastry-wrapped beef Wellington pieces on a dark wooden board set on a white marbled surface. Each piece has a flaky, shiny pastry outer layer that is a warm golden yellow with slight browning on top. Inside, there is a thick, medium-rare beef center, pink in the middle with a dark seared outer edge. Beneath the pastry, a thin layer of green herb paste is visible around the beef. One piece is cut in half, held by a woman's hand, showing the layers clearly. The cut piece sits on a light tan creamy sauce with specks. In the background, three whole pastry pieces are placed, and to the side, there is a sprig of fresh green thyme. A white bowl with sauce is blurred in the background. 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 and 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 with salt and pepper. Heat a skillet over high heat, add the ghee or oil, and quickly sear the beef for 30 seconds to 1 minute per side. Remove and refrigerate.
Step 4: In the same skillet, sauté the mushrooms over high heat until they release their liquid and begin to brown. Reduce heat, add the minced shallot, and cook until softened. Transfer the mixture to paper towels to drain excess moisture.
Step 5: Roll out the puff pastry sheets to a rectangle about 10×14 inches and cut each sheet into 12 even squares.
Step 6: Lay a piece of prosciutto in the center of each square, add a tablespoon of the mushroom mixture, and top with a beef cube. Bring up the corners of the pastry and seal tightly, placing them seam-side down on a parchment-lined baking sheet.
Step 7: Brush each pastry bundle with beaten egg yolk and sprinkle with coarse salt if desired.
Step 8: Bake for 20 minutes or until the puff pastry is golden brown. Serve warm with the prepared dipping sauces.

Tips & Variations

Use a sharp knife to cut the beef into uniform pieces for even cooking.
Make sure to drain the mushroom mixture well to prevent soggy pastry.
Substitute cremini mushrooms with finely chopped shiitake or button mushrooms for different flavors.
Prepare the dipping sauces a day ahead to let flavors develop fully.
For a vegetarian variation, replace beef with seasoned and seared large mushroom caps or plant-based meat alternatives.

Storage

Store leftover Beef Wellington Bites in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for about 10 minutes to keep the pastry crisp. The dipping sauces can be kept covered in the fridge for up to 2 days as well.

How to Serve

The image shows a close-up of a beef wellington cut in half, revealing a thick, medium-rare pink and brown beef center wrapped in golden, flaky puff pastry with visible layers. The puff pastry has a shiny, slightly crinkled outer layer. The beef wellington halves sit on a smooth light-colored creamy sauce on a wooden board, with whole pastries in the background. A woman's hand gently holds one half, lifting it slightly, while fresh green sprigs of herbs lie on the board near the pastries. The scene is set on 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 prepare Beef Wellington Bites in advance?

Yes, you can prepare the beef and mushroom mixture ahead of time and assemble the bites shortly before baking. The dipping sauces can also be made up to two days in advance.

What type of beef cut is best for this recipe?

Beef tenderloin is ideal because it is tender and cooks quickly, making it perfect for bite-sized Beef Wellington. Avoid tougher cuts that require longer cooking times.