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Beef Wellington Bites Recipe

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★★★★★

4.8 from 60 reviews

These delicious Beef Wellington Bites are perfect appetizers featuring tender seared beef tenderloin cubes wrapped in mushroom duxelles, prosciutto, and flaky puff pastry. Served warm with creamy Dijon and horseradish dipping sauces, they make an elegant finger food for any gathering.

Ingredients

Scale

Beef Wellington Bites

  • 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)

Creamy Dijon Sauce

  • 1/4 cup Dijon mustard
  • 3 tbsp mayonnaise
  • 2 tbsp sour cream
  • Pinch of coarse salt
  • A few turns freshly ground black pepper

Creamy Horseradish Sauce

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

Instructions

  1. Prepare the Dipping Sauces: Mix the ingredients for the Dijon and horseradish sauces in separate bowls. Cover and refrigerate them until ready to serve. These can be made up to two days in advance for convenience.
  2. Preheat Oven: Set your oven to 400°F (200°C) to ensure it’s hot enough for baking the puff pastry evenly and to a golden brown.
  3. Season and Sear Beef: Season the beef cubes evenly with coarse salt and freshly ground black pepper. Heat a skillet over high heat, add the ghee or oil, then quickly sear the beef pieces for 30 seconds to 1 minute on each side until browned. Remove from heat and refrigerate to cool.
  4. Sauté Mushroom Mixture: Using the same skillet, cook the finely chopped cremini mushrooms over high heat until they release their moisture and start to brown. Reduce heat and add the minced shallot; continue cooking until the shallots soften. Transfer the mixture to paper towels to drain any excess liquid.
  5. Prepare Puff Pastry: Roll out each puff pastry sheet into a 10×14 inch rectangle. Cut each sheet into 12 equal squares, totaling 24 squares altogether.
  6. Assemble Beef Wellington Bites: Place a piece of prosciutto in the center of each pastry square, then add about one tablespoon of the cooled mushroom mixture. Top with one beef cube. Gather the corners of the pastry around the filling and seal tightly, placing each bite seam-side down on a parchment-lined baking sheet.
  7. Apply Egg Wash: Brush the tops of each wrapped bite with the beaten egg yolks to promote a golden crust. Optionally, sprinkle with a little coarse salt for extra flavor and texture.
  8. Bake: Place the baking sheet in the preheated oven and bake for 20 minutes or until the puff pastry is puffed and golden brown.
  9. Serve: Remove from the oven and serve the Beef Wellington Bites warm alongside the chilled creamy Dijon and horseradish dipping sauces.

Notes

  • You can prepare the dipping sauces up to two days ahead to save time.
  • Use an oil with a high smoke point such as ghee or canola oil for searing the beef to avoid burning.
  • Make sure the beef is well chilled after searing to prevent the pastry from becoming soggy during assembly.
  • For easier handling, keep the puff pastry cold until right before assembling.
  • If desired, sprinkle a little flaky sea salt on top right before baking for added texture and taste.
  • These bites are best enjoyed the same day they are baked but can be stored and gently reheated.

Keywords: Beef Wellington Bites, beef appetizer, puff pastry bites, mushroom duxelles, prosciutto bites, party appetizer, easy beef recipe

Find it online: https://islawhite.com/beef-wellington-bites-recipe/