If you love the classic flavors of Beef Wellington but don't love the idea of tackling a whole tenderloin, these Beef Wellington Bites are your answer. Tender, perfectly seared beef, savory mushroom duxelles, and prosciutto are tucked into flaky puff pastry cups, baked to a golden brown perfection, and topped with a creamy horseradish sauce.
They're impressive enough for holidays and special occasions, yet perfectly sized for parties, game days, and New Year's celebrations.
Ready in: 45 minutes | Serves: 12 bites | Difficulty: Moderate | Make‑ahead friendly: Partially
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Why You'll Love This Recipe
- All the elegance of classic beef Wellington, without the stress
- Like my recipes for Garlic Butter Steak Bites, Crab Stuffed Shrimp, and Blue Crab Cakes, the bite‑sized portions work as an appetizer or a main dish
- Perfect for holidays, cocktail parties, and game‑day spreads
- Puff pastry makes everything feel fancy with minimal effort, like my recipes for Apple Pastries with Puff Pastry and Blueberry Turnovers
- Creamy prepared horseradish adds just the right pop of flavor
This is one of those recipes that earns oohs and aahs the moment it hits the table.
Main Ingredient Notes and Easy Substitutions
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Beef tenderloin (filet mignon): This cut stays tender and cooks quickly. Cut evenly so the bites cook at the same rate.
- Mushrooms: White or brown mushrooms both work well here. Cooking them down fully is key-the mixture should be almost paste‑like.
- Prosciutto: Adds a salty, savory layer. Thinly sliced ham can work in a pinch, but prosciutto gives the most classic flavor.
- Puff pastry: Thaw it fully but keep it cold. Warm pastry is harder to work with and won't puff as nicely.
- Prepared horseradish: Look for refrigerated prepared horseradish for a smooth, balanced sauce.
Recipe Variations and Twists
- Mini muffin pan option: For bite-sized cocktail versions, use a mini muffin pan. Cut the puff pastry into about 2½-inch squares, or use a 2½-inch round cookie cutter and cut the beef into smaller pieces. Using the same ingredients, this recipe will make approximately 18-24 mini Beef Wellington Bites, depending on how small the meat is cut. If you cut the pastry into circles, you will need two sheets of puff pastry.
- Make it extra festive: Add a tiny spoonful of cranberry chutney or fig jam on top of the mushrooms.
- Skip the prosciutto: Place the beef directly in the mushroom mixture for a lighter bite.
- Mini main dish: Serve 1-2 bites per person, paired with a Brussels Sprout Salad and Blue Cheese Au Gratin Potatoes, for an elegant plated dinner.
- No horseradish? Swap in whole‑grain mustard or a garlic aioli for dipping.
How To Make Beef Wellington Bites
This is a summary of the steps; the complete directions are in the recipe card below.
- Make the sauce: Whisk together Dijon mustard, sour cream, mayonnaise, prepared horseradish, salt, and garlic powder. Refrigerate until ready to serve.
- Prepare the mushroom duxelles: Pulse mushrooms, onion, garlic, and thyme in a food processor until finely chopped.
- Cook the mushrooms: Melt butter in a skillet over medium‑high heat. Cook the mushroom mixture until all the liquid has evaporated. Add beef broth and cook until nearly dry. Set aside.
- Sear the beef: Heat oil in the same pan over high heat. Season the meat with salt and pepper, then sear for a few seconds on each side. Remove from heat.
- Pastry: Roll out the puff pastry into a rectangle, then cut into squares. Press pastry into greased standard (12-cup) muffin tin wells and prick the bottoms with a fork.
- Filling: Divide the mushroom mixture evenly and place it into the pastry cups.
- Filling: Top the mushroom mixture with prosciutto, then add one piece of beef to each cup.
- Bake: Bake at 400°F for 12-15 minutes, until puffed and golden.
Serve: Let rest 2 minutes, then transfer to a platter. Dollop with the horseradish sauce or serve it on the side and garnish with thyme if desired.
Serving Ideas
- Perfect as a holiday appetizer or New Year's Eve bite
- Add to a game‑day spread with dips and finger foods such as Hanky Pankies, Bacon Wrapped Stuffed Dates, and Artichoke Stuffed Mushrooms
- Serve with Parmesan Potatoes Au Gratin and Green Bean Bundles Wrapped in Bacon for a special dinner
- Pair with champagne, red wine, or a French 75 cocktail
Recipe FAQs
You can prepare the sauce and mushroom mixture up to 2 days in advance. Assemble and bake just before serving for the best results.
These bites are best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 3 days.
While technically they can be reheated in a 350°F oven until warmed through, this dish is best eaten right after being made. Avoid the microwave, which softens the pastry, or the air fryer, which dries out the beef.
Freezing is not recommended, as the puff pastry loses its texture.
Tips for Perfect Results Every Time
- Cook the mushroom mixture until very dry, this prevents soggy pastry
- Don't overcook the beef during searing; it finishes cooking in the oven
- Keep puff pastry cold until assembly
My Go-To Holiday and Special Occasion Appetizers That I Know You Will Love
When I'm hosting for the holidays, these are the appetizer recipes I come back to again and again. They're reliable, crowd-pleasing, and always disappear fast.
Join the conversation
If you make these Beef Wellington Bites, I'd love to hear how you liked them. Leave a comment, rate the recipe, and tell me how you served them; I always enjoy hearing from you.
G&P Wisdom: Sometimes a little extra effort is exactly what turns a meal into a memory.
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For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair-simple, flavorful, and perfect to share with family and friends.
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Beef Wellington Bites
Equipment
- 12 cup standard muffin pan
Ingredients
Sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons sour cream
- 2 tablespoons mayo
- 1 tablespoon refrigerated prepared horseradish
- ¼ teaspoon kosher salt
- ⅙ teaspoon garlic powder
Mushroom mixture (Duxelles)
- 8 ounces white or brown mushrooms, stems removed and chopped
- 3 tablespoons yellow onion, chopped
- 2 cloves garlic
- 1 teaspoon chopped fresh thyme, or a pinch of dried thyme, plus more for garnish
- 2 tablespoons salted butter
- 2 tablespoons beef broth or stock, I use Better than Bouillon Roasted Beef Base and mix it with water
Beef
- 1 tablespoon salted butter
- 1 tablespoon canola or vegetable oil
- 12 ounces filet mignon or beef tenderloin, cut into 12 pieces of equal size
- 1 teaspoon kosher salt
- ¼ teaspoon coarse-ground black pepper
Bites-
- 1 sheet of puff pastry thawed
- 3 ounces prosciutto, cut into 12 pieces of equal size
Instructions
- In a small mixing bowl, whisk together the mustard, sour cream, mayo, horseradish, salt, and garlic powder. Cover and refrigerate until ready to use or up to 2 days in advance.
- Add the mushrooms, onion, garlic, and thyme to the bowl of a food processor. Pulse until the veggies are finely minced.
- Preheat the oven to 400°F and spray a 12-cup standard muffin tin with non-stick cooking spray.
- Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add the mushroom mixture and cook until all liquid released by the mushrooms has evaporated, stirring frequently. It will be almost like a paste. Add the beef broth and continue cooking until most of it has evaporated. Transfer the mixture to a clean bowl, then wipe your pan with paper towels.
- Add the oil to the pan and set it over high heat.
- Season the beef with salt and pepper. Once the oil in the pan is shimmering and hot, add the beef pieces in a single layer and sear each side for a few seconds. Remove the meat from the pan.
- Roll one sheet of puff pastry into a rectangle about 13 × 10 inches, then cut it into twelve 3 to 3½-inch squares. This size fits neatly into a standard muffin tin without excess overhang.
- Place each piece of puff pastry in a well of the muffin tin, pressing it down slightly to fill the cup. Use a fork to poke two holes in the base of the pastry. Divide the mushroom mixture evenly among the wells.
- Place a piece of prosciutto on top of the mushroom mixture. Top with a piece of beef. Bake for 12-15 minutes or until the puff pastry is puffed and golden brown. Remove from the oven and let sit for 2 minutes before removing the pastry bites to a serving platter. Serve with a dollop of horseradish sauce and garnish with thyme, if desired.
Sharon Rigsby
I made this recipe the other night and served it as the main dish instead of an appetizer. My husband loved it and gave it a thumbs up! That’s high praise indeed!