Beef Wellington Bites with Dijon Sauce
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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.
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. I first learned how to make it when I was in culinary school and it’s been one of my favorite special occasion meals ever since!
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, these Sriracha-filled spicy deviled eggs, or my quick & easy honey baked Camembert and you’re ready to party. They’re also a great contribution to a dinner party or holidays like Easter and Christmas!
Beef tenderloin
For classic Wellington, you’ll want to use Chairman’s Reserve Platinum® Angus beef tenderloin! It’s so juicy, tender, and well-marbled. You can also use filet mignon. Then, you’ll need Dijon mustard, sour cream, mayonnaise, garlic, salt and pepper, mushrooms, shallots, unsalted butter, rosemary, chives, dry red wine, prosciutto, puff pastry, an egg, and neutral oil.
Dijon sauce
Mushroom duxelles
Make sure to scrape up all of the gorgeous brown bits on the bottom of the pan. They have so much flavor!
Assemble & bake
Steak & garnish
How to store & reheat
I think these beef Wellington appetizers are best when eaten fresh, but if you do have leftovers no worries. Just store the bites in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (177°C) for about 10 minutes until heated through. Tent with tinfoil to prevent them from getting too browned.
Make-ahead tips
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 containers in the fridge for up to 3 days.
Then, when you’re ready to serve, place the bites on a sheet pan and cover them with foil. Heat at 350°F (177°C) 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.
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Beef Wellington Bites with Dijon Sauce
Ingredients
Dijon Sauce
- 1/4 cup Dijon mustard
- 2 Tablespoons sour cream
- 2 Tablespoons mayonnaise
- 1 garlic clove, minced
- Kosher salt, to taste
Mini Wellingtons
- 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
Equipment
- Food processor
- Rolling Pin
Instructions
Dijon Sauce
- 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.
Mini Wellingtons
- 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!
I made these last year for a holiday party and they were a huge success. So much of a success, my friends asked that I bring them again. I cut the pieces smaller, used the puff pastry cups, added a little thyme. The Prosciutto added a wonderful taste. Thank you for providing this recipe.
Aww, thank you so much, Tami! I’m so glad you all loved this recipe. 🙂