Beef Wellington Bites

4.67 from 3 votes

These Beef Wellington Bites feature tender seared beef, savory mushroom duxelles, prosciutto, and flaky puff pastry, baked until golden and served with a creamy horseradish sauce. An impressive yet approachable appetizer for holidays, parties, and special occasions.

Prep Time35

Cook Time15

Total Time50

Course: Appetizer, Main Dish

Cuisine: American

Servings: bites

Calories: 205kcal

Author: Sharon Rigsby

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.

Notes

If you use table salt or sea salt, reduce the amount of salt by half.

This recipe calls for salted butter, but you can substitute unsalted. If you feel it could use more salt, add more to taste.

Cook the mushroom mixture until very dry to prevent the pastry from becoming soggy.

Don’t overcook the beef during searing; it finishes cooking in the oven.

Keep the puff pastry cold until assembly.

When rolling out the puff pastry, add a small amount of flour to your countertop and rolling pin to prevent sticking.

Nutrition