Beef Wellington Bites Mushrooms

Beef Wellington Bites are the ultimate crowd-pleaser when you want something special for a cozy gathering or celebration. Each bite captures the essence of classic Beef Wellington, with buttery puff pastry encasing savory beef, garlicky mushrooms, and a hint of prosciutto. These mini versions simplify the process but keep all the elegance and bold flavors. The horseradish cream on top brings the final flourish that makes every bite pop. Yes, they are a bit of a project, but the payoff is huge especially when you see your guests reach for seconds.

Each time I make these for a potluck or holiday, people always ask for the recipe. It reminds me of the first time I brought them to my friend’s New Year’s Eve party and not a single one was left when we packed up for home.

Ingredients

• Frozen puff pastry sheets: look for quality brands with real butter if you can find them for extra flaky texture
• Dijon mustard: brings tang and sharpness beneath the pastry layer
• Mushrooms: finely chopped button or cremini mushrooms are classic adding moisture and savory notes
• Unsalted butter: gives richness to both the filling and helps cook the mushrooms perfectly
• Chopped prosciutto: adds a salty kick and depth or thinly sliced ham in a pinch works just as well
• Garlic: fresh minced for a burst of flavor throughout the filling use plump cloves
• Fresh thyme: for earthiness try to opt for bright green sprigs or sub with a half teaspoon dried thyme
• Dry vermouth: brings light herbal notes but dry white wine or even chicken broth can stand in
• Kosher salt and pepper: to balance and wake up all the other flavors
• Beef tenderloin: choose well-marbled beef trimmed of fat and cut into even cubes for tenderness
• Sour cream: cool creamy tang forms the base of the sauce try to use full-fat for smoothness
• Mayonnaise: adds creaminess and body to the horseradish topping
• Horseradish: freshly grated or prepared brings heat that cuts through the richness of the beef
• Honey: a touch for sweetness in the topping balancing out the horseradish

Step-by-Step Instructions

Prepare the Puff Pastry:

Thaw your puff pastry sheets based on package directions. Roll out each sheet on a lightly floured surface to a twelve inch square. Use a two and one half inch cookie cutter to punch out circles and press each into the cups of a greased mini muffin pan. Brush the inside of each pastry cup with Dijon mustard for a layer of flavor. Chill the pastry in the fridge while you continue.

Make the Mushroom Duxelles:

Add mushrooms to a food processor and pulse until finely chopped. If you do not have a food processor chop as finely as possible by hand. Melt two tablespoons of butter in a skillet over medium heat. Add the mushrooms and cook gently until they become soft and turn golden around eight minutes. This method draws out moisture for a concentrated flavor.

Build the Filling:

Add chopped prosciutto fresh garlic and thyme to the mushrooms in the skillet. Pour in the dry vermouth and cook the mixture until it is almost dry with prosciutto slightly browned but not crisp. Stir in an additional tablespoon of butter for glossiness and richness. Let the mixture cool in a bowl or briefly refrigerate.

Assemble the Bites:

Season the beef cubes with salt and pepper. Take the chilled muffin pan from the fridge. Place a few pieces of beef in each cup then spoon a generous teaspoon of mushroom filling over and around the beef making sure everything is evenly distributed.

Bake the Bites:

Bake in a preheated oven at four hundred twenty five degrees Fahrenheit for six minutes. Without removing from the oven reduce the temperature to four hundred degrees Fahrenheit and bake for six more minutes until the pastry is golden and the beef is mostly cooked but still juicy.

Finish with Horseradish Cream:

While the bites bake whisk together sour cream mayonnaise horseradish and honey for the topping. Once the bites come out of the oven let them cool briefly then run a thin knife around the edges to loosen. Add a dollop of horseradish cream and sprinkle with extra thyme if desired.

My favorite part of this recipe is the little burst of horseradish cream on top. Growing up my dad would always sneak horseradish into his sauces so serving this at family dinners feels like carrying on his tradition. The aroma from baking these always brings everyone into the kitchen before they even reach the serving platters.

Storage Tips

Store leftover Beef Wellington Bites in an airtight container in the fridge for up to two days. They are best the day they are made but can be reheated gently in a low oven to crisp them up again. Avoid microwaving as the pastry will lose its flakiness. For best results store the horseradish sauce separately and add fresh to reheated bites.

Ingredient Substitutions

If you do not have beef tenderloin choose a different tender steak like sirloin. For the mushrooms almost any variety works but portobello or cremini add extra savoriness. Replace prosciutto with thin ham or even crisped bacon for a budget friendly swap. Dry white wine or chicken broth substitute easily for vermouth.

Serving Suggestions

Serve these bites hot from the oven with little skewers or cocktail forks for easy grabbing. They fit perfectly on a charcuterie board alongside cheeses or as a sophisticated passed appetizer for any gathering. Add a small bowl of extra sauce on the side for dipping. Sometimes I skip the sauce and just serve with a light salad for a casual lunch.

Cultural Context

Beef Wellington is a classic British centerpiece often made for holidays. These mini versions take the intimidating full size pastry and turn it into party food. It is a nod to tradition but with less fuss and more sharing. Every year around the holidays my family asks for them as our special treat.

Common Recipe Questions

→ What type of beef works best?

Choose a tender cut like filet mignon or beef tenderloin. Trim excess fat to keep each bite tender and not greasy.

→ Can I use an alternative to vermouth?

Yes, substitute dry white wine, sherry, or even chicken broth for vermouth if you prefer.

→ Do I need a food processor for the mushrooms?

No, you can finely chop mushrooms by hand if you don't have a food processor on hand.

→ How can I adjust doneness of the beef?

Bake for less time for a rarer center, but check that the pastry is fully cooked and golden before serving.

→ Can these be prepared ahead?

You can assemble the bites up to the baking step and refrigerate until you're ready to cook them.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge and reheat gently in a low oven, without sauce.