Beef Wellington Bites with Dijon Sauce
These easy, mini beef Wellington bites are made using puff pastry, prosciutto, classic mushroom duxelles, and Chairman’s Reserve Platinum® Angus beef tenderloin for an elegant appetizer. With Dijon dipping sauce, these bites are crazy flavorful, a huge crowd-pleaser, and perfect for the holidays or happy hour at home!
This post is sponsored by Chairman’s Reserve® Meats. All opinions are my own.
Throwing little happy hours at home has been my jam lately. Getting all of our friends together to have snackies and wine is maybe the best thing ever! It’s all the fun of going out but you get to wear comfy pants and avoid the crowds.
At one of our recent happy hours, I made these mini beef Wellingtons and everyone was instantly obsessed. They’re savory, decadent, and have a lovely crunchy, buttery bite thanks to the puff pastry.
While they’re a tad more time consuming than other appetizers, I guarantee you they’re worth it. Just pair them with some quicker options like cranberry orange cheese balls and spicy deviled eggs and you’re ready to party. They’re also a great contribution to a dinner party or holidays like Easter and Christmas!
You need to make these bites
If you’ve never had Beef Wellington, it’s a traditional British recipe made up of beef tenderloin, prosciutto, Dijon, and duxelles (a super flavorful mixture of sautéed mushrooms and shallots) wrapped in puff pastry and baked until golden-brown.
Wellington is the kind of meal that feels very daunting, which is why we’re starting off with this simple, bite-sized version. It has all of the flavor with a lot more simplicity. And listen, I’m not kidding when I say that this is one of the best recipes I’ve ever made. You’re going to love them because:
- These bites are simple to make but they’re also super elegant.
- Unlike other recipes, we’re making a deconstructed version so there’s no wrapping puff pastry.
- They’re perfect for holidays, happy hour at home, dinner parties, or any get-together!
The ingredient list
- Dijon mustard – a classic ingredient in Wellington that adds a nice, mild spiciness. In this recipe, we’ll use it as the base for our sauce.
- Sour cream – this will add tanginess. You can also use plain Greek yogurt.
- Mayonnaise – to add a bit of creaminess and richness.
- Garlic – we’ll need a few cloves for the sauce, duxelles, and steak bites.
- Salt & pepper – I use Kosher salt which is great for cooking. Use freshly-ground black pepper for the best taste.
- Mushrooms – either white button or cremini will work in this recipe. Sometimes, I use a mix of both for extra flavor!
- Shallots – these are traditional in duxelles, but you can also use a sweet or yellow onion.
- Unsalted butter – to add a little richness to the veggie mixture.
- Rosemary & chives – you’ll want fresh herbs for the best flavor.
- Dry red wine – go for something affordable but still drinkable. You’ll have leftovers.
- Prosciutto – the thinner the better. I like the fresh stuff from the deli!
- Puff pastry – any will work in this recipe but I always get the pre-rolled stuff for ease.
- Egg wash – a.k.a. an egg whisked with a Tablespoon of water. Brushing the puff pastry with egg wash will give us that gorgeous shiny coating!
- Beef tenderloin – my favorite is Chairman’s Reserve Platinum® Angus beef tenderloin! It’s so juicy, tender, and well-marbled. You can also use filet mignon.
- Neutral oil – for searing the steaks. Canola, vegetable, or avocado oil will all work.
How to make this recipe
- To start, make the sauce. Combine the Dijon mustard, sour cream, and mayonnaise in a small bowl.
- Add the garlic clove and a pinch of salt, to taste.
- Stir, cover, & set aside for later.
- Next, make the duxelles. Add the mushrooms, shallots, and 2 garlic cloves to a food processor. Pulse until the mixture is finely chopped.
- Then, sauté the veggie mixture in butter until it’s golden-brown and all the liquid has evaporated. Add the rosemary, salt, and pepper. Next, deglaze the pan with red wine and let it cook until the wine is mostly evaporated.
- Spoon the duxelles into a bowl and add the prosciutto. Stir well and let it cool to room temperature.
Assemble & bake
- Now, it’s time to assemble! Start by rolling out the puff pastry and cutting it into 2×2-inch squares.
- Next, place the puff pastry squares on a parchment-lined sheet pan. Dock each square and brush them with egg wash.
- Then, spoon about 1 Tablespoon of duxelles on top of each puff pastry square. Bake at 400°F until the puff pastry is golden-brown, about 15-16 minutes.
Steak & garnish
- Meanwhile, season the beef cubes with salt and pepper. Heat the oil in a pan until it’s shimmering. Sear the beef cubes until they have a nice crust.
- Then, add the butter, a garlic clove, and rosemary to the pan. Sauté everything together until the beef is medium-rare.
- Lastly, place a beef cube on top of each square of puff pastry. Garnish with a dollop of Dijon sauce and sprinkle with fresh chives. Enjoy!
Storing, reheating, & make-ahead
I think these beef Wellington appetizers are best when eaten fresh, but if you do have leftovers no worries. To store leftovers, place the bites in an airtight container and store for up to 3 days. Reheat in the oven at 350°F for about 10 minutes until heated through. Tent with tinfoil to prevent them from getting too browned.
If you want to make this recipe in advance, make the Dijon sauce and puff pastry squares. Let the bites cool, and store them in airtight container in the fridge for up to 3 days. Then, when you’re ready to serve, place them on a sheet pan and cover them with foil. Heat at 350°F for about 10 minutes, until warmed through. Meanwhile, make the steak bites. Lastly, assemble and enjoy! I recommend making the steak bites fresh so they don’t get overcooked in the oven.
I do not recommend freezing these bites. They will not reheat properly and will end up soggy.
I usually serve these bites as an appetizer but you can also eat them as a meal! Try making a slightly larger version for mini, individual beef wellingtons. Here are a few ways you can serve these Wellingtons!
- Dijon sauce, horseradish sauce, or peppercorn sauce.
- With side dishes like green salad, roasted broccoli, or charred Brussels sprouts.
- With other hors d’oeuvres like crostini or a charcuterie board.
Variations & substitutions
- Mushrooms – I use white button or cremini but portobello, morel, or porcinis are good too.
- Rosemary – try thyme or parsley instead.
- Red wine – dry sherry would be absolutely delicious!
- Beef tenderloin – for beef Wellingtons on a budget, try ribeye or sirloin. Just know it won’t be as tender!
Tips & tricks
- Cool the duxelles to room temperature before adding them to the puff pastry. Otherwise, the heat could melt the fat in the puff pastry making it soggy.
- Don’t cut the steak too big or too small. If they’re too small, they’ll overcook. But, if they’re too big, they’ll be hard to eat.
- Sear the meat to lock in all of those flavorful juices! And, since we’re using a really nice cut of steak, avoid overcooking it. The steak bites will come together in just a few minutes.
- To prevent the Wellingtons from getting soggy, assemble them immediately before you serve. Or, serve the Dijon sauce on the side!
Is beef Wellington difficult to make?
Traditional beef Wellington seems complicated, but it’s honestly not that hard to make. More than anything, it’s just time consuming. Luckily, since we’re making a deconstructed, bite-sized version, we’re skipping all of the most difficult steps!
What cut of beef is best?
The traditional cut for this recipe is either center-cut beef tenderloin or filet mignon. But, since we’re making bites, we don’t have to worry about roasting an entire tenderloin and can use other cuts of beef. Try a well-marbled ribeye or sirloin for a more affordable alternative. Just keep in mind that it won’t be as tender!
Can I make this without mushrooms?
Sure! Just replace the mushrooms with 8 ounces of another vegetable. Shallots, onions, zucchini, or eggplant will all work. And, if you’re not a fan of mushrooms but still want to use them, let me ease your mind. I’m not a huge mushroom fan and even I like them in this appetizer!
What puff pastry is best?
Any puff pastry will work but I recommend the kind that’s already pre-rolled for ease. Go for a higher-quality option for the best flavor!
Can I use leftover prime rib instead?
Absolutely! Since we’re not baking the steak in these bites, this is the perfect way to use up leftover prime rib. Make the recipe as-is but top it with reheated prime rib instead of steak bites.
More elegant appetizers
Little Smokies in a Blanket with Puff Pastry
Bacon and Corn Fritters with Chipotle Aioli
Marinated Mozzarella Balls with Basil & Lemon
Fried Burrata with Roasted Peppers & Pesto
Tempura Fried Cheese Curds with Sriracha Mayo
Savory Palmiers with Everything Bagel Spice
Homemade Fruit & Nut Crisps
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Beef Wellington Bites with Dijon Sauce
- 1/4 cup Dijon mustard
- 2 Tablespoons sour cream
- 2 Tablespoons mayonnaise
- 1 garlic clove, minced
- Kosher salt, to taste
- 8 ounces white button or cremini mushrooms, roughly chopped
- 2 shallots, roughly chopped
- 3 garlic cloves, roughly chopped, divided
- 1 1/2 Tablespoons unsalted butter, divided
- 1 1/2 teaspoons minced fresh rosemary, divided
- 1/4 cup dry red wine
- Kosher salt & black pepper, to taste
- 3 ounces prosciutto, roughly chopped
- 1/2 pound puff pastry (1 sheet)
- All-purpose flour, for dusting
- 1 egg
- 1 pound Chairman’s Reserve Platinum® Angus beef tenderloin, cut into 1-inch chunks
- 1 Tablespoon neutral oil (canola, vegetable, or avocado)
- 2 Tablespoons chopped fresh chives
- Food processor
- Rolling Pin
- 2 sheet pans
- In a small bowl, whisk the Dijon mustard, sour cream, mayonnaise, garlic, and a pinch of salt together. Taste and add more salt, if necessary. Cover the bowl and refrigerate for later.
- Preheat oven to 400°F. Line two sheet pans with parchment paper.
- Add the mushrooms, shallots, and 2 cloves of garlic cloves to the bowl of a food processor. Pulse until the mixture is finely chopped, scraping down the sides if necessary.
- To make the duxelles, melt 1 Tablespoon of the butter in a large pan over medium heat. Add the mushroom-shallot mixture and cook until the veggies are very soft and the liquid is evaporated (it will almost be a paste). Add 1 teaspoon of rosemary and salt and pepper to taste and cook for about 30 seconds.
- Then, deglaze the pan with the red wine. Cook until the wine is mostly evaporated. Transfer the mixture to a large bowl and stir in the chopped prosciutto. Cool completely. Then, wipe out the pan and set it aside for later.
- Next, roll the puff pastry on a lightly floured surface until it’s 10-by-10 inches. Cut into 25 two-inch squares. Place the squares on the prepared sheet pans about 2 inches apart and prick them with the tines of a fork, leaving about 1/4-inch border.
- Beat the egg with 1 Tablespoon of water until it's smooth. Brush the egg wash over the puff pastry squares. Then, spoon about 1 Tablespoon of duxelles into the center of each square. Use a spoon to gently flatten the duxelles. Then, bake 15-16 minutes, until the puff pastry is golden-brown.
- Meanwhile, pat the beef cubes dry and generously season them with salt and pepper, to taste. Using the same pan that you made the duxelles in, heat the neutral oil over medium-high heat until it's shimmering. Add the beef cubes and cook until they’re seared all over, about 1-2 minutes.
- Add the remaining 1/2 Tablespoon of butter, chopped garlic clove, and 1/2 teaspoon of rosemary to the pan, and toss the cubes with the garlic-rosemary butter until the beef cubes are medium rare, another 1-2 minutes. Transfer to a plate to prevent further cooking.
- Transfer the puff pastry squares to a serving platter and add a beef cube to the center of each pastry. Add a small dollop of Dijon sauce on top of each beef Wellington and garnish with chives. Enjoy!
xo Sara Lynn
*Song of the day – England by The National