Description
These Beef Wellington Bites capture the flavors of a classic Beef Wellington in a bite-sized, puff pastry form. With a delicious beef tenderloin filling, savory mushrooms, prosciutto, and a touch of Dijon mustard, these little pastries are a perfect appetizer for your next gathering.
Ingredients
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1 package frozen puff pastry sheets (usually comes in a pack of two)
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2 Tablespoons Dijon mustard
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1 cup chopped mushrooms (use your favorite type, I used button mushrooms)
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3 Tablespoons unsalted butter (divided use)
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1/2 cup chopped prosciutto (or thinly sliced ham or bacon)
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1 clove garlic, minced
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2 teaspoons chopped fresh thyme
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1/4 cup dry vermouth
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1 teaspoon kosher salt (divided use)
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1/2 teaspoon black pepper (divided use)
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1/2 pound beef tenderloin, cut into 1/2-inch pieces
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Horseradish cream sauce:
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2 Tablespoons sour cream
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2 Tablespoons mayonnaise
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1 teaspoon horseradish
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1/2 teaspoon honey
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Instructions
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Prepare the puff pastry: Thaw the puff pastry sheets according to package instructions. Spray a 24-count mini muffin pan with nonstick cooking spray.
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Roll out the pastry: On parchment paper, roll out the puff pastry sheets to about 12 inches square. Using a 2 ½-inch round cutter, cut 24 circles and press them into the muffin pan.
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Brush with mustard: Brush the inside of each pastry cup with Dijon mustard. Cover and refrigerate while you prepare the filling.
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Preheat oven: Preheat the oven to 425°F (220°C).
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Prepare the mushroom filling: Pulse the mushrooms in a food processor until finely minced. In a skillet, melt 2 Tablespoons butter, then sauté the mushrooms until golden brown. Add prosciutto, garlic, thyme, and vermouth. Cook until the vermouth has reduced and the prosciutto is softened. Season with ½ teaspoon salt and ¼ teaspoon pepper, then stir in the remaining butter and let cool.
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Prepare beef: Season the beef tenderloin with the remaining salt and pepper.
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Assemble: Remove the muffin pan from the refrigerator. Add a few pieces of beef to each pastry cup, then top with a teaspoon of the mushroom mixture.
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Bake: Bake for 12 minutes or until the pastry is golden brown and the beef is cooked to your liking.
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Make horseradish cream sauce: Mix sour cream, mayonnaise, horseradish, and honey in a small bowl.
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Serve: Remove from the oven and serve with the horseradish cream sauce on the side.
Notes
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Feel free to use a mix of mushrooms for a deeper flavor profile.
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If you’re short on time, you can skip the vermouth and use chicken or beef broth instead.
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These bites can be made ahead and frozen, then baked straight from the freezer.
Nutrition
- Serving Size: 1 bite
- Calories: 115
- Sugar: 1g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg