Introduction

Beef Wellington Bites are a modern twist on the classic Beef Wellington, turning this elegant dish into perfect bite-sized appetizers. Wrapped in flaky puff pastry and filled with tender beef, savory prosciutto, and earthy mushrooms, they offer gourmet flavors ideal for parties and gatherings.

A close-up view of several well-baked beef Wellington pieces on a dark wooden board with a few sprigs of fresh thyme nearby; the center piece is cut in half to reveal a thick, medium-rare beef layer with pink inside and a darker seared edge, wrapped tightly by a light golden-brown, flaky puff pastry with a slightly shiny finish; the bottom of the cut piece rests on a creamy beige sauce with visible pepper specks, while a woman's hand holds the other half gently from the right side; the background features a blurred white bowl with red sauce and a white marbled surface underneath. 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 to taste
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 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 the ghee or oil in a skillet over high heat and quickly sear the beef for 30 seconds to 1 minute per side. Remove and refrigerate.
Step 4: In the same skillet, sauté the chopped mushrooms over high heat until they release their liquid and begin to brown. Reduce the 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 into a 10×14 inch rectangle and cut each sheet into 12 even squares.
Step 6: Place a piece of prosciutto in the center of each pastry square. Add a tablespoon of the mushroom mixture and top with a beef cube. Bring the corners of the pastry up and seal tightly, placing each 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 about 20 minutes or until the puff pastry is golden brown. Serve warm with the prepared dipping sauces.

Tips & Variations

Use ghee or oils with high smoke points to get a good sear on the beef without burning it.
Make sure to drain the mushroom mixture well to prevent soggy puff pastry.
For extra flavor, brush the beef cubes with a thin layer of Dijon mustard before assembling.
Try swapping cremini mushrooms for a mix of wild mushrooms for earthier taste.

Storage

Store any leftover Beef Wellington Bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F (175°C) for about 10 minutes to maintain the crispiness of the puff pastry. Sauces can be kept refrigerated for up to two days.

How to Serve

The image shows golden brown pastry-wrapped beef pieces, each cut in half to reveal a thick, medium-rare center with a pinkish interior and a slightly charred outer edge. The pastry has multiple flaky layers, light golden on the inside and darker golden on the outside, wrapping the beef snugly. The beef is surrounded by a thin, dark mushroom or herb layer just inside the pastry. One piece rests on a light tan creamy sauce with specks, and a woman's hand is holding the other piece. In the background, more whole pastry-wrapped pieces sit on a rich wooden board, alongside green fresh herb sprigs, all placed 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 ahead of time?

Yes, you can assemble them and refrigerate on the baking sheet, covered, for a few hours before baking. This makes them ideal for prepping before a party.

What can I use if I don’t have puff pastry?

Puff pastry creates the signature flaky crust, but in a pinch, you can use phyllo dough, though the texture will be a bit different. Be sure to layer and brush phyllo with butter or oil for crispiness.