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Beef Wellington Bites Recipe

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★★★★★

4.6 from 57 reviews

Beef Wellington Bites are a sophisticated and elegant appetizer that offers the classic flavors of traditional Beef Wellington in a convenient, bite-sized format. Tender seared beef tenderloin pieces are paired with a savory mushroom and shallot duxelles, wrapped in prosciutto and flaky puff pastry, then baked to golden perfection. Served with creamy Dijon and horseradish dipping sauces, these gourmet bites are perfect for entertaining or special occasions.

Ingredients

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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
  • Freshly ground black pepper, to taste

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 Creamy Dijon Sauce in one bowl and the Creamy Horseradish Sauce in another. Cover and refrigerate both until ready to serve. These sauces can be prepared up to two days in advance to enhance flavors.
  2. Preheat Oven and Season Beef: Preheat your oven to 400°F (200°C). Season the beef tenderloin cubes evenly with coarse salt and freshly ground black pepper to taste.
  3. Sear the Beef: Heat a skillet over high heat and add ghee or canola oil. Quickly sear each beef cube for 30 seconds to 1 minute per side until browned but not cooked through. Remove the beef from the skillet and refrigerate to cool.
  4. Sauté Mushroom Mixture: Using the same skillet over high heat, sauté the finely chopped cremini mushrooms until they release their liquid and start to brown. Lower the heat, add minced shallot, and cook until softened. Transfer the mushroom and shallot mixture to paper towels to drain excess moisture, ensuring a dry duxelles for the pastry.
  5. Prepare Puff Pastry Squares: Roll out the thawed puff pastry sheets into a 10×14 inch rectangle. Cut each sheet into 12 even squares, yielding 24 squares in total.
  6. Assemble the Bites: On each puff pastry square, place a piece of prosciutto in the center, followed by a tablespoon of the mushroom mixture, and top with one beef cube. Carefully bring the corners of the pastry together, sealing tightly and placing each bundle seam-side down on a parchment-lined baking sheet.
  7. Egg Wash and Season: Brush the tops of each pastry bundle with beaten egg yolk for a golden finish. Optionally, sprinkle a little coarse salt on top before baking.
  8. Bake: Bake the assembled bites in the preheated oven for 20 minutes or until the puff pastry is puffed and golden brown.
  9. Serve: Serve the Beef Wellington Bites warm alongside the prepared Creamy Dijon and Horseradish dipping sauces for a flavorful, elegant appetizer.

Notes

  • You can prepare the dipping sauces up to two days ahead for convenience and better flavor melding.
  • Be sure to drain the mushroom mixture thoroughly to prevent soggy pastry bottoms.
  • Use a high smoke point oil like ghee or canola for searing to achieve perfect browning on the beef.
  • Be careful not to overcook the beef during searing as it will cook further during baking.
  • These bites freeze well before baking; freeze assembled bites on a baking sheet, then transfer to a container. Bake from frozen, adding a few extra minutes.

Keywords: Beef Wellington Bites, appetizer, puff pastry, beef tenderloin, prosciutto, mushroom duxelles, party food, elegant appetizer

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