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
Scale
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.
