If you adore the classic elegance of Beef Wellington but want something perfectly bite-sized for your next party or cozy night in, this Beef Wellington Bites Recipe is an absolute game changer. These little pockets of buttery puff pastry encase savory beef tenderloin, a rich mushroom and prosciutto mixture, and a zesty horseradish cream that brings everything together with a delightful kick. They are irresistibly fun to make and even more enjoyable to eat, packing all the luxurious flavors of the original into perfectly portioned appetizers or snacks that will wow any crowd.
Ingredients You’ll Need
Every ingredient in this Beef Wellington Bites Recipe plays a vital role, from bringing deep flavor complexity to adding texture and freshness. The list is simple but essential, making it easy to gather everything for a scrumptious homemade treat.
- Frozen puff pastry sheets: The flaky and buttery base that holds all the flavors together perfectly.
- Dijon mustard: Adds a tangy, sharp layer that balances richness in the pastry cups.
- Mushrooms: Finely chopped to create a luscious duxelles that is earthy and flavorful.
- Unsalted butter: Used to sauté ingredients and bring a velvety texture to the filling.
- Prosciutto: Brings a salty, savory depth and richness to the mushroom mixture.
- Garlic: Minced to infuse the filling with aromatic warmth.
- Fresh thyme: Adds a bright, herbal note to lighten the savory filling.
- Dry vermouth: Enhances the umami with a subtle sweetness and acidity.
- Kosher salt and black pepper: Essential seasonings that elevate each component.
- Beef tenderloin: The star protein, cut into tender cubes for juicy bites.
- Full-fat sour cream and mayonnaise: The creamy base for the horseradish sauce.
- Horseradish: Adds a spicy zing that cuts through the richness beautifully.
- Honey: Balances the horseradish with a touch of sweetness.
- Rosemary sprigs (optional): For a festive, fragrant garnish that also looks stunning.
How to Make Beef Wellington Bites Recipe
Step 1: Prepare the Puff Pastry Cups
Begin by thawing your puff pastry sheets to the right consistency—they should be soft enough to roll out without cracking but still cold to keep those flaky layers intact. Lightly grease a 24-count mini muffin pan to ensure your bites pop out easily after baking. Roll the pastry sheets into large squares and cut out 2 ½-inch circles, pressing each gently into the muffin cups. Brush the bottoms with Dijon mustard for an added tang and refrigerate while you prepare the filling.
Step 2: Create the Mushroom and Prosciutto Mixture
Pulse the mushrooms in a food processor until finely chopped, almost like a spreadable duxelles. Melt 2 tablespoons of butter in a skillet over medium-high heat and sauté the mushrooms until they release their moisture and begin to golden. Add chopped prosciutto, minced garlic, fresh thyme, and dry vermouth, cooking until the vermouth evaporates and the prosciutto slightly browns. Finish the mixture by stirring in the remaining butter, then cool it in the fridge for a perfect consistency that won’t make your pastry soggy.
Step 3: Season and Assemble the Beef
Season your tender beef tenderloin cubes with salt and pepper. Once your pastry cups are chilled, add a few pieces of beef into each one, then spoon the cooled mushroom and prosciutto mixture around and on top of the beef. This layering creates a burst of flavors in every bite.
Step 4: Bake the Beef Wellington Bites
Slide the muffin pan into a preheated 425°F oven and bake for 6 minutes. Lower the temperature to 400°F and bake for an additional 6 minutes, allowing the pastry to puff up beautifully and the beef to cook to juicy, tender perfection. Run a thin knife around the edges after baking to help release each bite cleanly.
Step 5: Prepare the Horseradish Cream
While the bites bake, whisk together sour cream, mayonnaise, horseradish, and honey to create a creamy, slightly spicy sauce that adds a wonderful kick to your Beef Wellington Bites Recipe. Dollop this sauce generously on top of each warm pastry cup, enhancing every mouthful with a cooling contrast.
How to Serve Beef Wellington Bites Recipe
Garnishes
A simple rosemary sprig on top of each bite not only looks stunning but infuses a pine-like aroma that complements the earthy mushrooms and savory beef beautifully. You can also add a sprinkle of fresh thyme or cracked black pepper for an extra touch of elegance.
Side Dishes
These Beef Wellington Bites make an elegant appetizer, but if you want to turn them into a full meal, consider pairing with a crisp green salad dressed lightly with lemon vinaigrette. Roasted root vegetables or a creamy mashed potato will round out the meal without overpowering the delicate flavors.
Creative Ways to Present
Arrange the bites on a rustic wooden board or a sleek slate platter for a striking presentation. Add small bowls of horseradish cream for dipping on the side, and scatter fresh herbs around for a vibrant, inviting display that will surely impress your guests.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Beef Wellington Bites in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well but are best enjoyed fresh for the optimal flaky texture.
Freezing
If you want to prepare these bites in advance, freeze the assembled, unbaked pastries in the muffin pan until firm. Then transfer to a freezer-safe container. Bake them straight from the freezer adding a few extra minutes to the cooking time, perfect for last-minute entertaining.
Reheating
To reheat, place the Beef Wellington Bites on a baking sheet and warm in a 350°F oven for about 10 minutes or until heated through and crisp again. Avoid microwaving, as that can make the pastry soggy and detract from their delightful texture.
FAQs
Can I use a different cut of beef for the bites?
Beef tenderloin is preferred for its tenderness and flavor, but you can substitute with sirloin or filet mignon if you choose. Just make sure to cut the beef into small, uniformly sized cubes for even cooking.
What type of mushrooms work best in this recipe?
Cremini or button mushrooms are ideal because they hold their flavor well and aren’t too watery, which helps keep the pastry crisp. Avoid varieties that might release too much moisture.
Is it necessary to use prosciutto in this recipe?
Prosciutto adds a wonderful saltiness and depth, but if unavailable, you might try pancetta or even a thin slice of smoked ham, keeping in mind it will alter the flavor slightly.
Can I make these bites gluten-free?
To make a gluten-free version, use gluten-free puff pastry and ensure all other ingredients, like vermouth and mustard, are gluten-free labeled. This will keep these bites safe for those with gluten intolerance.
How spicy is the horseradish cream?
The horseradish cream has a mild to medium kick, balanced with creamy sour cream and a touch of honey sweetness. If you prefer it spicier, simply add more horseradish to taste.
Final Thoughts
If you want to dazzle your friends or family with something elegant yet adorable, give this Beef Wellington Bites Recipe a try. It captures the essence of a classic dish in fun, flavor-packed bites that are surprisingly easy to make. Trust me, once you taste these, they’ll become your go-to for parties, holidays, or any time you want a little bite of luxury.
Print
Beef Wellington Bites Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 bites
- Category: Appetizer
- Method: Baking
- Cuisine: British
Description
These Beef Wellington Bites are a bite-sized twist on the classic Beef Wellington, featuring tender beef tenderloin cubes nestled in buttery puff pastry cups filled with a savory mushroom and prosciutto mixture. Finished with a creamy horseradish topping, these elegant appetizers are perfect for parties and special occasions.
Ingredients
Puff Pastry Cups
- 17.3 oz package frozen puff pastry sheets
- 2 tablespoons Dijon mustard
Filling
- 6 ounces mushrooms, chopped
- 3 tablespoons unsalted butter, divided
- 4 ounces prosciutto, chopped
- 1 clove garlic, minced
- 2 teaspoons chopped fresh thyme
- ¼ cup dry vermouth
- 1 teaspoon Kosher salt, divided
- ½ teaspoon black pepper, divided
- ½ pound beef tenderloin, cut into ½-inch cubes
Horseradish Cream
- 2 tablespoons full-fat sour cream
- 2 tablespoons full-fat mayonnaise
- 1 teaspoon horseradish
- ½ teaspoon honey
Garnish
- Rosemary sprigs (optional)
Instructions
- Thaw and Prepare Puff Pastry: Thaw the puff pastry sheets as you gather your ingredients to make them pliable for rolling and cutting.
- Grease Muffin Pan: Liberally grease a 24-count mini muffin pan to prevent sticking during baking.
- Roll and Cut Pastry: Roll each puff pastry sheet into large squares on parchment paper, dusting with flour if sticky. Use a 2½-inch round cookie cutter to cut 24 circles and press them into the muffin pan cups.
- Brush with Dijon Mustard: Brush the bottoms of each pastry cup with Dijon mustard for a tangy flavor base, then refrigerate the pan while preparing the filling.
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for baking the bites.
- Process Mushrooms: Pulse mushrooms in a food processor until finely diced to create a uniform filling texture.
- Sauté Mushrooms: Melt 2 tablespoons butter in a skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and turn golden brown.
- Add Prosciutto and Aromatics: Stir in prosciutto, garlic, thyme, and vermouth. Fry until vermouth reduces and prosciutto browns slightly but remains tender. Season with ½ teaspoon salt and ¼ teaspoon pepper.
- Finish Mushroom Mixture: Remove skillet from heat and stir in the remaining 1 tablespoon butter until melted to enrich the filling. Transfer to a bowl and refrigerate for 10 minutes to cool.
- Season Beef: Season beef cubes with the remaining ½ teaspoon salt and ¼ teaspoon pepper for even flavor.
- Assemble Pastry Cups: Take the muffin pan from the fridge and place a few beef cubes into each pastry cup.
- Add Mushroom Filling: Spoon about one teaspoon of the cooled mushroom mixture into each pastry cup, distributing it around the beef cubes.
- Bake: Bake the filled bites for 6 minutes at 425°F, then reduce the oven temperature to 400°F (205°C) and bake for an additional 6 minutes until pastry is golden and beef is cooked.
- Prepare Horseradish Cream: While baking, mix sour cream, mayonnaise, horseradish, and honey in a small bowl to create a creamy, spicy topping.
- Remove from Oven: After baking, carefully run a thin knife around each bite to loosen them from the pan.
- Garnish and Serve: Dollop horseradish cream atop each Beef Wellington Bite. Arrange on a platter and garnish with rosemary sprigs for an elegant finish.
Notes
- Ensure the beef cubes are cut uniformly to promote even cooking.
- Refrigerating the mushroom mixture helps it firm up, making assembly easier.
- If puff pastry begins to stick while rolling, lightly dust with flour to prevent tearing.
- This recipe can be prepared a few hours ahead; store assembled bites in the fridge before baking.
- Rosemary garnish is optional but adds a pleasant aroma and visual appeal.
