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Close up looking at a few rows of Beef Wellington Bites.
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Beef Wellington Bites

All the flavors of a traditional beef Wellington in a small bite sized puff pastry.
Course Appetizer, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 18 minutes
Total Time 1 hour
Servings 24
Calories 162kcal
Author Brandie Skibinski

Ingredients

  • 1 package frozen puff pastry sheets (usually comes in a pack of two)
  • 2 Tablespoons Dijon mustard
  • 1 cup chopped mushrooms (I used button mushrooms, use your favorite(
  • 3 Tablespoons unsalted butter (divided use)
  • ½ cup chopped prosciutto (or thinly sliced ham or bacon)
  • 1 clove garlic, minced
  • 2 teaspoons chopped fresh thyme
  • ¼ cup dry vermouth
  • 1 teaspoon kosher salt (divided use)
  • ½ teaspoon black pepper (divided use)
  • ½ pound beef tenderloin, cut into 1/2-inch pieces

Horseradish cream sauce:

Instructions

  • Thaw out 1 package frozen puff pastry sheets according to the back of the packaging.
  • Spray a 24-count mini muffin pan with nonstick cooking spray.
  • Place a large sheet of parchment paper on your counter and roll out each puff pastry sheet to about 12 inches square. Note: If the dough starts to stick, sprinkle a bit of flour over it and a little on your rolling pin. Or if you don't want to use parchment paper, just put a little flour on a clean work surface and roll it out.
    Rolled out puff pastry.
  • Using a round 2 ½-inch biscuit/cookie cutter, cut a circle from the dough and press it lightly into the prepared mini muffin pan. Repeat for a total of 24 circles of dough (note: you’ll need to roll out the second dough of puff pastry to get 24 circles.)
    Circular pieces of puff pastries in a muffin tin.
  • Brush the insides of each of the pastry cups with Dijon mustard. Cover with plastic wrap and pop into the refrigerator while you prepare the filling.
    Dijon mustard brushed all over puff pastry pieces.
  • Preheat the oven to 425°F.
  • Place 1 cup chopped mushrooms in the bowl of a food processor and pulse them until they are minced (not mushy). Note: if you don’t have a food processor, just cut them up as finely as possible.
    Mushrooms in a food processor.
  • In a skillet, over medium heat, melt 2 Tablespoons unsalted butter.
  • Once the butter has fully melted, add the minced mushrooms and gently fry until they begin to release their liquid, get soft, and begin to turn golden brown.
    Cooked mushroom pieces.
  • To the skillet add ½ cup chopped prosciutto, 1 clove garlic, minced, 2 teaspoons chopped fresh thyme and ¼ cup dry vermouth. Stir together and cook the mixture until the vermouth has been cooked down and the prosciutto has browned slightly but is still soft (not crispy).
    Mushroom mixture in a skillet.
  • Season the mixture with ½ teaspoon salt and ¼ teaspoon pepper.
  • Remove the skillet from the heat and stir in the remaining Tablespoon of unsalted butter until melted.
    Butter and salt and pepper being added to a mushroom mixture in a skillet.
  • Transfer this mixture to a bowl and set it aside or cover it and place it in the refrigerator for 10 minutes to cool.
  • Season ½ pound beef tenderloin, cut into 1/2-inch pieces with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
    Cubed beef tenderloin on a cutting board.
  • Remove the muffin pan from the refrigerator and add a few pieces of the beef tenderloin to each pastry cup. Evenly distribute the cubed beef tenderloin as best as possible
    Beef tenderloin pieces in puff pastry,
  • Spoon a teaspoon of the cooled mushroom mixture into each pastry cup. Do your best to place the mushroom mixture in and around the beef.
    Mushroom mixture with beef in puff pastry.
  • Place muffin tin in the preheated oven and bake for 6 minutes.
  • Reduce the heat to 400°F and continue baking for an additional 6 minutes.
  • While the Beef Wellington Bites are baking, make the horseradish cream sauce. In a small bowl, whisk together 2 Tablespoons sour cream, 2 Tablespoons mayonnaise, 1 teaspoon horseradish and ½ teaspoon honey until combined. Set aside.
    Horse radish cream sauce to be mixed in a bowl.
  • Remove the muffin pan from the oven and run a thin knife (like a butter knife) around the edges of the Beef Wellington Bites to loosen them from the pan. Then dollop the tops of each bite with the horseradish cream sauce. Garnish each one with a little thyme (optional).
    Dollops of horseradish cream sauce on top of Beef Wellington Bites.
  • Place them on a serving platter.
  • Note: If you find it easier, remove the bites before adding the horseradish sauce on top. Stick them on a platter first then top. Then serve immediately!
    Rows of Beef Wellington Bites.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 162kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Sodium: 204mg | Fiber: 1g | Sugar: 1g
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