Beef Wellington has to be one of the most impressive dishes to serve. It’s made up of tender beef tenderloin, mushrooms and prosciutto, all wrapped up inside flaky puff pastry. Making appetizer Beef Wellington Bites is the perfect way to kick off a great dinner party!
How do you make Beef Wellington Bites?
The process is the same for beef wellington, you’re just making many small wellingtons versus one large one. Here are the basic steps:
- Sear the beef quickly in a very hot pan. Set in the refrigerator while you make the filling.
- Add finely chopped mushrooms to the pan, also over high heat. 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.
- “Drain” the filling on paper towels, remove the beef from the fridge and pat it dry.
- 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.
- Brush them with an egg wash and bake! Easy peasy.
Looking For Other “Flippin” Amazing Recipes?
Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!
Show Us Some “Flippin” Love
If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.
Beef Wellington Bites
Course: AppetizersCuisine: FrenchDifficulty: Medium4
servings30
minutes40
minutesIngredients
- Beef Wellington Bites:
2 tsp 2 ghee or canola oil (or another oil with a high smoke point)
2 lb 2 beef tenderloin, cut into 24 (1-inch) pieces
1 each 1 each coarse salt and freshly ground black pepper
12 oz 12 cremini mushrooms, finely chopped
1 1 small shallot, minced
8 slices 8 prosciutto, cut into thirds crosswise
2 sheets 2 puff pastry, thawed
2 2 egg yolks, beaten
additional coarse salt, for sprinkling before baking
- Creamy Dijon Sauce:
1/4 cup 1/4 Dijon mustard
3 tbsp 3 mayonnaise
2 tbsp 2 sour cream
1 pinch 1 coarse salt and a few turns of freshly ground black pepper
- Creamy Horseradish
1 cup 1 sour cream
1/4 cup 1/4 prepared horseradish
kosher salt and freshly ground black pepper, to taste
1 spoonful 1 Dijon mustard, optional
Directions
- Sauces:
- 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.
- Beef Wellington Bites
- Preheat your oven to 400F.
- 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.
- 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.
- “Drain” the filling on paper towels, remove the beef from the fridge and pat it dry.
- 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.
- 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.
- 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.
Inspired by The Wicked Noodle
Leave a Reply