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 10×14 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.

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Ingredients

For the Beef Wellington Bites:

• 2 tsp ghee or canola oil (or another oil with a high smoke point)
• 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 before baking (optional)

For the Creamy Dijon Sauce:

• 1/4 cup Dijon mustard
• 3 tbsp mayonnaise
• 2 tbsp sour cream
• pinch of course salt and a few turns of freshly ground black pepper

For the Creamy Horseradish:

• 1 cup sour cream
• 1/4 cup prepared horseradish
• kosher salt & freshly ground black pepper, to taste
• a spoonful of dijon, optional

Instructions

Make the sauce(s):

1. Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to serve. These can be made up to two days ahead.

Make the wellingtons:

1. Preheat over to 400°F.
2. Season the beef cubes with salt and pepper. Preheat a large skillet over high heat. Add the ghee or oil, and sear the beef quickly, for up to a minute, until browned (you don't need to brown it on all sides). Remove the beef from the pan and set it in the refrigerator while you make the filling.
3. Add the 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 to medium and add the minced shallot. You’ll cook this for just a few more minutes until the shallot is soft, stirring frequently.
4. “Drain” the filling on paper towels, remove the beef from the fridge and pat it dry.
5. Line a sheet pan with parchment paper. Roll out two sheets of puff pastry to a large rectangle (add a small amount of flour if it sticks), about 10×14 inches. Cut each piece into 12 even pieces.
6. Place one piece of prosciutto in the center of the puff pastry. Spoon approximately a tablespoon of the filling onto each square, then a piece of beef. Bring up two opposite corners and press them together, then bring up the remaining two corners and press all the seams together. Place them seam-side down on the sheet pan.
7. Brush the wellingtons with the beaten egg yolk. If desired, sprinkle a tiny amount of coarse salt on top of each wellington. Place in the preheated oven and bake until the puff pastry is golden brown, about 20 minutes.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 124mgSodium: 969mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 2gProtein: 26g

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 the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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