Description
These Beef Wellington Bites are a delightful twist on a classic. With tender beef and savory mushrooms wrapped in puff pastry, they’re perfect for parties or a comforting meal at home.
Ingredients
Scale
- 2 tablespoons dijon mustard
- 2 tablespoons sour cream
- 2 tablespoons mayo
- 1 tablespoon refrigerated prepared horseradish
- ¼ teaspoon kosher salt
- ⅙ teaspoon garlic powder
- 8 ounces white or brown mushrooms, stems removed and chopped
- 3 tablespoons yellow onion, chopped
- 2 cloves garlic
- 1 teaspoon chopped fresh thyme, or a pinch of dried thyme, plus more for garnish
- 2 tablespoons salted butter
- 2 tablespoons beef broth or stock
- 1 tablespoon salted butter
- 1 tablespoon canola or vegetable oil
- 12 ounces filet mignon or beef tenderloin, cut into 12 pieces of equal size
- 1 teaspoon kosher salt
- ¼ teaspoon coarse-ground black pepper
- 1 sheet of puff pastry thawed
- 3 ounces prosciutto, cut into 12 pieces of equal size
Instructions
- In a small bowl, whisk mustard, sour cream, mayo, horseradish, salt, and garlic powder. Cover and refrigerate until needed, or up to 2 days ahead.
- Add chopped mushrooms, onion, garlic, and thyme to a food processor and pulse until finely minced.
- Preheat the oven to 400°F. Spray a 12-cup muffin tin with non-stick cooking spray.
- Melt butter in a skillet over medium-high heat. Add the mushroom mixture and cook, stirring constantly, until the liquid has evaporated and it's like a paste. Stir in beef broth and cook until most liquid evaporates. Transfer to a clean bowl.
- Add oil to the pan and set over high heat.
- Season beef pieces with salt and pepper. Once oil is hot, sear beef on all sides quickly. Remove and set aside.
- Roll out puff pastry into a 13 x 10-inch rectangle and cut into twelve 3 to 3½-inch squares. Place each square in a muffin cup, pressing down slightly, and poke holes in the base.
- Evenly distribute the mushroom mixture in the pastry wells. Top with prosciutto and a beef piece.
- Bake for 12-15 minutes or until puff pastry is golden. Let sit for 2 minutes before transferring to a platter. Serve with horseradish sauce and garnish with thyme.
Notes
Make the sauce in advance to save time during preparation.
Once baked, serve immediately for best texture.
Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 50mg