Beef Wellington Bites combine seared beef tenderloin, savory mushroom duxelles, and crispy puff pastry into bite-sized appetizers that are elegant yet simple enough for home cooks. The creamy horseradish sauce adds a tangy finishing touch.
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In a small mixing bowl, whisk together the mustard, sour cream, mayo, horseradish, salt, and garlic powder. Cover and refrigerate until ready to use or up to 2 days in advance.
Add the mushrooms, onion, garlic, and thyme to the bowl of a food processor. Pulse until the veggies are finely minced.
Preheat the oven to 400°F and spray a 12-cup standard muffin tin with non-stick cooking spray.
Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add the mushroom mixture and cook until all liquid released by the mushrooms has evaporated, stirring frequently. It will be almost like a paste. Add the beef broth and continue cooking until most of it has evaporated. Transfer the mixture to a clean bowl, then wipe your pan with paper towels.
Add the oil to the pan and set it over high heat.
Season the beef with salt and pepper. Once the oil in the pan is shimmering and hot, add the beef pieces in a single layer and sear each side for a few seconds. Remove the meat from the pan.
Roll one sheet of puff pastry into a rectangle about 13 × 10 inches, then cut it into twelve 3 to 3½-inch squares. This size fits neatly into a standard muffin tin without excess overhang.
Place each piece of puff pastry in a well of the muffin tin, pressing it down slightly to fill the cup. Use a fork to poke two holes in the base of the pastry. Divide the mushroom mixture evenly among the wells.
Place a piece of prosciutto on top of the mushroom mixture. Top with a piece of beef. Bake for 12-15 minutes or until the puff pastry is puffed and golden brown. Remove from the oven and let sit for 2 minutes before removing the pastry bites to a serving platter. Serve with a dollop of horseradish sauce and garnish with thyme, if desired.
Refrigerate cooked bites in an airtight container for up to 3 days; reheat on a 350°F oven for 5 minutes to restore pastry crispness. Unbaked bites freeze for up to 1 month; bake directly from frozen, adding 3–5 minutes to the bake time.
instant-read meat thermometer · cast-iron or stainless-steel skillet (for searing beef)
Yes. Assemble the bites up to 4 hours ahead, refrigerate uncovered, then bake when ready. You can also freeze unbaked bites for up to 1 month; bake from frozen, adding 3–5 minutes to the bake time.
Beef tenderloin or filet mignon is ideal because it's tender and cooks quickly. Avoid tougher cuts like chuck or brisket.
Sear the beef thoroughly to create a crust that seals in juices, and ensure the mushroom duxelles is dry before wrapping. Bake on a preheated baking sheet for a crispier bottom.
Absolutely. Thawed frozen puff pastry works perfectly and saves time. Just ensure it's fully thawed before cutting and wrapping around the beef.
Aim for 130–135°F. The beef will continue to cook slightly as the pastry bakes, so pull it out a few degrees below your target.
