Beef Wellington Bites
This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Tis the season to savor… delicious party foods! Forget the halls, deck the appetizer table this holiday season with these crowd-pleasing Beef Wellington Bites! Delicious Beef Tenderloin wrapped in flaky puff pastry alongside a creamy horseradish sauce.
We’ve been waiting all year long for the holidays! So if you want to up the wow factor at your holiday party and serve an impressive dish that your family and friends won’t forget, then this recipe for Beef Wellington Bites has arrived just in time! Read on to see why I love these little bites…
IMPRESSIVE: Bite sized, party-ready versions of the fancy Beef Wellington dish!
EASY: These bites are actually quite simple to assemble and bake.
TIME SAVER: Prep your dipping sauce and duxelles mushroom filling the day before to save time!
Fa la la la beef! It is the most flavorful time of year, after all, so swap your typical appetizers for something really special this holiday season.
Not only do these Beef Wellington Bites taste absolutely delicious, they’re very simple to make so you will have plenty of time for all the host and hostess duties!
On Christmas Eve, we always gather around the table to enjoy a Beef Tenderloin Roast (our favorite tradition) and then watch as our little ones carefully pick out one gift to open from under the Christmas tree. It’s my favorite night of the year!
While I always enjoy a larger Beef Tenderloin Roast for our Christmas Eve Dinner entree, I wanted a way to serve that same delicious cut of beef, but in a smaller, more “party ready” size to enjoy while “rocking around the Christmas tree”!
These bite-size versions of the classic Beef Wellington dish are just perfect. It’s everything you love about a Beef Wellington (tender beef tenderloin, flaky pastry crust, delicious duxelles) all wrapped up into one mini party bite.
Recipe Tips & Notes
I prefer a Beef Tenderloin Steak for these Beef Wellington bites. This cut of Beef is very tender, easy to carve and always tastes delicious. You could also choose a Chateaubriand Tenderloin Roast as well.
You want to quickly sear your bite sized pieces of Beef so that it locks in those flavorful juices without ending up with soggy pastry.
I sear mine on two sides, you don’t have to sear it on every side. Don’t worry if your Beef is not fully cooked, however, as it will continue to cook while the pastry bakes to golden brown. Set your beef pieces aside to cool.
In a traditional, full size Beef Wellington, the beef is wrapped in prosciutto, but for ease, we’re including this in our mushroom filling. After you prepare your duxelles (sautéed mushrooms, shallots and thyme – and prosciutto in this recipe), set it aside while you prepare the puff pastry.
Thaw your frozen puff pastry sheets and carefully roll them out on a lightly floured surface. Using a sharp knife, carefully cut out 12 squares from each sheet (a total of 24).
Assembling Beef Wellington Bites
Let’s talk about how to actually put together these delicious party bites. Pictures are so helpful for visually seeing how to wrap up the Beef and layer on the Dijon mustard, duxelles mushroom filling and sealing the puff pastry together.
As you can see above, this impressive appetizer is actually quite easy to put together. After you cut out your puff pastry squares, top each one with square of your seared beef pieces.
Add a bit of Dijon mustard on the beef. Top with a tablespoon of the mushroom filling.
Carefully fold opposite corners of the puff pastry square together and press to seal.
Place the bites seam side down on your baking sheet. This will ensure the pastry doesn’t open up while they’re baking.
Don’t forget to brush the tops of the puff pastry bites with an egg wash. You can sprinkle extra sea salt on top, if you like! Just don’t forget the egg wash, it gives the pastry that beautiful, golden color after baking!
Add a few sprigs of fresh rosemary or thyme as garnish over these little party bites. That pop of green is so festive and makes them look extra fancy!
I love to serve these Beef Wellington bites with a simple creamy horseradish sauce (recipe included below), but here are a few other delicious sauce and dip ideas that would be delicious alternatives!
- Bearnaise Sauce
- Madeira Sauce
- Red Wine Sauce
- Creamy Dijon Sauce
- Peppercorn Sauce
The next time you need an impressive appetizer to serve at a party, give these a try! They’re delicious and always a crowd favorite!
Beef Wellington Bites
- 2 lb. Beef Tenderloin - trimmed and cut into 24 1” pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Wellington Mushroom Filling:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 slices prosciutto - diced
- 2 ½ cups cremini or button mushrooms - finely chopped (white or brown)
- 1 shallot - minced
- 1 tablespoon fresh thyme - chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Beef Wellington Bites
- ¼ cup Dijon mustard
- 1 package frozen puff pastry - thawed (2 sheets)
- 1 large egg - beaten
For the Horseradish Cream Sauce:
- 1 cup sour cream
- ¼ cup prepared horseradish
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced chives
- Preheat oven to 400F. Season the beef pieces with salt and pepper. Heat oil in a large skillet or cast iron pan over medium-high heat. Sear one side of the beef pieces and quickly flip to brown the other side (about 1 minute total). Remove the pieces and set aside to cool while preparing the filling.
- Melt butter and remaining oil in skillet over medium-high heat. Add prosciutto pieces until fat has rendered and pieces are crispy and brown.
- Add in mushrooms and minced shallot. Reduce heat to medium and sauté for about 8 to 10 minutes, stirring frequently.
- Stir in fresh thyme, salt and pepper. Remove from heat and pat away any excess liquid. Allow to cool while prepping puff pastry.
- On a lightly floured surface, unroll both puff pastry sheets. Carefully roll each sheet out to about a 12×12 inch square. It doesn’t have to be exact. Cut each sheet of puff pastry into 12 4-inch square pieces.
- Place one piece of beef onto each puff pastry square. Top with a teaspoon of Dijon mustard and roughly a tablespoon of the mushroom filling on top. Fold up the opposite corners of the puff pastry square and press to seal.
- Place each unbaked Beef Wellington bite onto a baking sheet (lined with parchment paper). Be sure to place them seam side down so the puff pastry seals do not open during baking. Brush the puff pastry tops with the beaten egg.
- Bake for 15-18 minutes or until the pastry is golden brown. Ovens vary so watch carefully.
- In a small mixing bowl, stir together the horseradish cream sauce ingredients. Serve alongside warm Beef Wellington bites.
For even more recipes and inspiration for cooking with Beef, be sure to visit https://www.beefitswhatsfordinner.com/cooking/holidays!
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My guests were amazed! Even those that thought they didn’t like horseradish loved it.Best heavy appetizer ever!
These were delicious! Can you make ahead and freeze these?
Yes you can!
Great that you can make ahead and freeze, but what’s that process? At what point do you freeze them? Fully assembled and before baking? And, do we bring to room temp prior to baking? Is the baking time adjusted?
Thanks so much!
This recipe is great and easy to pull together.
Re: Making ahead… would you just assemble per instructions, freeze and then pull out to bake? Would that be the easiest without losing the integrity of the app?
What a fun recipe!
How would recommend heating after they are frozen?
Hi Teresa: To reheat from frozen, transfer the beef wellington bites to the fridge to thaw (about 1-2 hours). Preheat oven to 400 degrees F. Bake for 15-18 minutes, until pastry is golden brown and beef is heated to internal temp of 125.
It was a great success. Thank you so much for sharing your recipe. I did this for New Year’s eve 2022💕
To have the duxelles and mustard on top (as photographed), shouldn’t you put the duxelles and sauce on the pastry, top with filet and then wrap?
You sure can! Either way works great.