Description
Elegant Festive Beef Wellington Bites with filet mignon, mushrooms, puff pastry, and horseradish cream—perfect for holiday entertaining.
Ingredients
Scale
For the Wellington Bites
- 2 tbsp butter
- 12 oz filet mignon, cut into 12 equal pieces
- Kosher salt, to taste
- Black pepper, to taste
- 8 oz cremini mushrooms, stems removed and roughly chopped
- 1 shallot, peeled and quartered
- 3 cloves garlic, smashed
- 1 tbsp fresh thyme leaves
- 3 tbsp Dijon mustard
- 1 sheet puff pastry, cut into 12 equal squares
- 4 oz prosciutto, cut into 12 equal pieces
For the Horseradish Cream
- ¼ cup crème fraîche
- 2 tbsp prepared horseradish
Instructions
- Preheat the Oven
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. - Season and Sear the Beef
Season filet pieces generously with kosher salt and black pepper. Heat butter in a skillet over high heat and sear beef for 30–45 seconds per side. Remove and cool completely. - Prepare the Mushroom Duxelles
Add mushrooms, shallot, garlic, and thyme to a food processor. Pulse until finely chopped. Cook mixture in the same skillet over medium heat until moisture evaporates and mixture is paste-like. Cool completely. - Assemble the Bites
Spread a thin layer of Dijon mustard over each beef piece. Wrap each piece with prosciutto, then a spoonful of mushroom mixture. - Wrap in Puff Pastry
Place each wrapped beef piece in the center of a puff pastry square. Fold edges up and seal. Place seam-side down on baking sheet. - Bake
Bake for 18–22 minutes until pastry is puffed and golden. - Make the Horseradish Cream
Mix crème fraîche and horseradish until smooth. Chill until serving. - Serve
Serve warm with horseradish cream on the side.
Notes
Ensure all components are fully cooled before wrapping to prevent soggy pastry.
Chill assembled bites for 15 minutes before baking for cleaner pastry layers.