Beef Wellington Bites

Transform your appetizer game with these show-stopping Beef Wellington Bites! Perfect for parties, these bite-sized morsels deliver all the luxury of a classic Wellington in a perfectly poppable package.

Imagine buttery puff pastry wrapped around perfectly seared beef tenderloin, with a savory mushroom filling and prosciutto adding layers of rich, complex flavor. Each bite delivers the perfect ratio of crispy pastry to tender meat – and yes, they’re actually easier to make than you’d think!

Ingredients

For the Beef Wellington Bites:

• 2 tsp ghee or canola oil
• 2 lb beef tenderloin, cut into 24 1-inch pieces
• 1 tsp each coarse salt and 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 (optional)

For the Creamy Dijon Sauce:

• 1/4 cup Dijon mustard
• 3 tbsp mayonnaise
• 2 tbsp sour cream
• Pinch of coarse salt and black pepper

For the Creamy Horseradish:

• 1 cup sour cream
• 1/4 cup prepared horseradish
• Kosher salt & black pepper to taste
• 1 tsp Dijon mustard (optional)

Steps

1. Prepare the sauces by combining ingredients in separate bowls. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Can be made up to 48 hours ahead.
2. Preheat oven to 400°F (200°C). Season beef cubes with salt and pepper. Heat a large skillet over high heat until smoking hot.
3. Add ghee and sear beef for 45-60 seconds total. You want a brown crust but a very rare center. Transfer to refrigerator immediately.
4. In the same pan over high heat, cook mushrooms until they release their moisture and begin to brown (8-10 minutes). Add shallot, reduce to medium heat, and cook 3-4 minutes more.
5. Roll puff pastry on lightly floured surface to 10×14 inches. Cut each sheet into 12 equal squares.
6. Assembly (per piece):
   • Place prosciutto strip in center
   • Add 1 tbsp mushroom mixture
   • Top with beef cube
   • Bring corners together, sealing firmly
7. Brush with beaten egg yolk. Sprinkle with salt if desired. Bake 20-25 minutes until pastry is golden brown and internal temperature reaches 135°F (57°C) for medium-rare.