Beef Wellington Bites

If you're looking for an easy-to-make yet impressive holiday party appetizer, these mini Beef Wellington Bites are just what you need.

Beef Wellington has to be one of the most impressive dishes to serve. I'm such a fan that I have created many versions of Wellington over the years including Traditional Beef Wellington, Beef Wellington Tarts, and Chicken Wellington.

It's made up of tender beef tenderloin, duxelles, and prosciutto, all wrapped up inside flaky puff pastry.

Creating homemade Beef Wellington bites offers a personalized touch, using high-quality, fresh ingredients, which in my opinion beats the convenience of store-bought frozen Beef Wellingtons that you'll find at places like Costco or Trader Joe's.

The only thing better is being able to pick up all that deliciousness with one hand and slather it in your dipping sauce of choice.

For that, we're doing a Creamy Dijon Sauce and a Creamy Horseradish Sauce.

Both of these sauces are perfect compliments to the beef and mushrooms. Normally when I serve Beef Wellington, I make a Peppercorn Pan Sauce to serve it with, but that seems too fussy for these little bites. Finger foods can be upscale but it should also be easy to make and easy to eat.

How to Make Beef Wellington Bites

The process is the same for beef wellington hor d'oeuvres, you're just making many bite-sized wellingtons versus individual parcels. Here are the basic steps:

1. Sear the beef quickly in a very hot pan. Set in the refrigerator while you make the filling.
2. Add finely chopped mushrooms to the pan, also over high heat (this is the temperature which you should almost always cook mushrooms). Once they've released their liquid and are starting to brown, reduce the heat and add minced shallot. You'll cook this for just a few more minutes until the shallot is soft.
3. "Drain" the filling on paper towels, remove the beef from the fridge and pat it dry.
4. Roll out two sheets of puff pastry to a large rectangle, about 10x14 inches. Cut each piece into 12 even pieces. You'll place a tablespoon of the filling onto each square, then a piece of beef. Bring up the corners, flip them over and place on a parchment-lined sheet pan.
5. Brush them with an egg wash and bake! Easy peasy.

Beef Wellington Bites Tips

• Make sure the filling and beef are "dry" before assembling. Placing the filling on paper towels and patting the meat to absorb excess liquid will keep the pastry from getting soggy.
• When you sear the beef, make sure your pan is VERY hot. You want to sear it quickly - about 30 seconds to 1 minute per side - so it doesn't overcook later in the oven.
• Use an egg wash. Yes, you can skip this step, but it will make your pastry shine and look beautiful out of the oven. It will also help the edges stay sealed.
• Refrigerate the beef after searing to help cool it down while you make the filling. This will help the beef to keep from overcooking in the oven.
• Consider making the dipping sauce(s) in advance to allow time for the flavors to meld.

What cut of beef is best for Beef Wellington?

Personally, I like to use beef tenderloin for these little bites. Traditionally, the chateaubriand cut is used (the definition isn't completely agreed upon, but it's essentially the most expensive four-inch piece of the tenderloin). Beef tenderloin is the same as filet mignon, however, it's just not cut into individual portions yet. Ribeye, sirloin steak and budget-friendly tenderloin tips, while not as tender, will work as well.

Can you make Beef Wellington in advance?

Yes, with caution. You can assemble the bites up to a few hours beforehand and keep them gently covered in the fridge until you're ready to bake them. Don't put the egg wash on until just before baking!

What do you serve Beef Wellington with?

When I serve a traditional Beef Wellington, I keep the sides simple since the main dish is the star of the show. Simple roasted asparagus and scalloped potatoes are my go-to.

If I'm serving these mini Beef Wellington Bites at a party, the other hors d'oeuvres can be on the simple side to minimize the work involved. A charcuterie platter is always a winner, along with some freshly-cut veggies to balance out the other rich appetizers.

The takeaway: Whenever I throw a party of any kind, I'll choose one knock-it-out-of-the-park dish and keep the others low-key. Parties can be a lot of work, so keeping this in mind just might save your sanity. Also, choosing dishes that balance out the "star" dish - such as something healthier alongside rich meats and cheeses - ensures that everyone will be happy.

Another "star" puff pastry appetizer to try is this Salami Cheese Puff Pastry. It's perfect for a crowd!

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Beef Wellington Bites

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

If you’re looking for an easy-to-make yet impressive holiday party appetizer, these Beef Wellington Bites are just what you need.

4.5 Stars (124 Reviews)

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Ingredients

For the Beef Wellington Bites:

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• 2 teaspoons ghee, canola oil, or another high-smoke-point oil
• 2 pounds beef tenderloin, cut into 24 pieces (approximately 1 inch each)
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 12 ounces cremini mushrooms, finely chopped
• 1 small shallot, minced
• 8 slices prosciutto, each cut crosswise into thirds (24 pieces total)
• 2 sheets frozen puff pastry, thawed
• 2 large egg yolks, beaten
• Additional coarse salt, for sprinkling (optional)

For the Creamy Dijon Sauce:

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• 1 cup sour cream
• ¼ cup (4 tablespoons) prepared horseradish
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon Dijon mustard (optional)

Instructions

Make the sauce(s):

1. Prepare the dipping sauces: In separate small bowls, combine the ingredients for the Creamy Dijon Sauce and Creamy Horseradish Sauce. Stir each until smooth and well combined.
2. Refrigerate: Cover and refrigerate until ready to serve. Both sauces can be made up to 2 days ahead. Keep refrigerated until serving.

Make the wellingtons:

1. Preheat the oven: Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2. Sear the beef: Season the beef pieces with coarse salt and freshly ground black pepper. Heat a large skillet over high heat and add the ghee or oil. Sear the beef briefly, about 1 minute, until browned on at least one side. Transfer to a plate and refrigerate while preparing the mushroom filling.
3. Cook the mushroom filling: Add the finely chopped mushrooms to the same skillet over high heat. Cook, stirring occasionally, until they release their moisture and the liquid evaporates. Once the mushrooms begin to brown, reduce the heat to medium and add the minced shallot. Cook for another 2–3 minutes, stirring frequently, until the shallot softens.
4. Remove excess moisture: Transfer the mushroom mixture to a paper towel-lined plate to absorb excess moisture. Remove the beef from the refrigerator and pat dry with paper towels. Allow the mushroom filling to cool slightly before assembling.
5. Prepare the puff pastry: On a lightly floured surface, roll each thawed puff pastry sheet into a rectangle approximately 10 × 14 inches. Cut each sheet into 12 equal squares, making 24 pieces total.
6. Assemble the Wellington bites: Place one piece of prosciutto in the center of each pastry square. Top with approximately 1 tablespoon of mushroom filling and one piece of beef. Bring two opposite corners of the pastry together, then fold up the remaining corners. Pinch the seams firmly to seal and place each bite seam-side down on the prepared baking sheet.
7. Brush and bake: Brush the tops with beaten egg yolk and sprinkle lightly with coarse salt, if desired. Bake for approximately 20 minutes, or until the puff pastry is puffed and golden brown.
8. Serve: Let the Beef Wellington Bites rest for a few minutes before serving with the Creamy Dijon Sauce and Creamy Horseradish Sauce.

Notes

Keep the filling dry: Cook the mushrooms until their moisture has evaporated, then drain any excess liquid. This helps prevent soggy puff pastry.

How to Divide Tenderloin: Two pounds of tenderloin divided into 24 pieces may produce cubes larger than 1 inch. For consistency, prioritize dividing the beef into 24 equal pieces rather than requiring exact 1-inch cubes.

Yield: Makes 24 Beef Wellington Bites, or 12 servings of 2 bites each.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 21gSaturated Fat: 10gUnsaturated Fat: 11gCholesterol: 65mgSodium: 500mgCarbohydrates: 15gNet Carbohydrates: 14gFiber: 1gSugar: 1gSugar Alcohols: 0gProtein: 19g

Nutrition information isn't always accurate. These numbers are provided as a courtesy and calculated using Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a recipe developer, five-time cookbook author, and founder of The Wicked Noodle. A former personal chef and cooking instructor with Culinary Institute of America (Hyde Park) boot-camp training and IACP membership, she creates approachable home-cooked recipes.

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