This recipe for Beef Wellington Bites is perfect for your next winter gathering, football party, or pre-dinner appetizer. The Beef Wellington origin goes back to 1815, when it was made in celebration for the Duke of Wellington’s victory at the Battle of Waterloo. It’s traditionally served as a main course, often with prosciutto or parma ham added to the mix. This appetizer Beef Wellington recipe makes bite-sized versions of the classic dish, perfect for a passed hors d’oeuvre at a party.
Beef Wellington Bites
- 2 tablespoons extra virgin olive oil
- 1 pound beef tenderloin cut into cubes
- Kosher salt and freshly ground black pepper
- 8 ounces cremini mushrooms stemmed and finely chopped
- 1 sprig of thyme leaves
- 1 tablespoon butter
- 1/4 cup finely diced shallot
- 1/4 cup sherry wine white wine, red wine or cream
- 1 sheet frozen puff pastry thawed
- 2 egg yolks mixed with 1 teaspoon water
- 1/4 cup sour cream
- 1 tablespoon prepared horseradish
- Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
- Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
- Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
- Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.