Beef Wellington Bites with Horseradish Cream

Beef Wellington Bites with Horseradish Cream

All the flavors you love in a classic Beef Wellington, in bite form! Flaky puff pastry, filled with a savory mushrooms mixture, slice of prosciutto and topped with a piece of tender filet.

5 from 2 votes

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Course: Appetizer, Main Course, Snack

Cuisine: American

Keyword: beef, beef wellington, christmas, christmas recipe, holiday recipe, holiday recipes, thanksgiving, thanksgiving recipe

Prep Time: 35

Cook Time: 15

Total Time: 50

Servings: pieces

Calories: 265kcal

Author: Ashley Pelaez Walker

Ingredients

For the Wellington Bites

2 tablespoons Butter
12 oz Filet Mignon cut into 12 equal pieces
Kosher Salt
Black Pepper
8 oz Cremini Mushrooms stems removes and roughly chopped
1 Shallot peeled and quartered
3 cloves Garlic smashed
1 tablespoon Fresh Thyme
3 tablespoons Dijon Mustard
1 sheet Puff Pastry cut into 12 equal pieces
4 oz Prosciutto cut into 12 equal pieces

For the Horseradish Cream

¼ cup Crème Fraiche
2 tablespoons Prepared Horseradish

Instructions

For the Wellington Bites

Preheat oven to 450°.
Begin by searing your filet. In a large cast iron skillet, melt the butter over medium high heat. Season the filet pieces with salt and pepper. Sear on each side for 2-3 minutes, until a deep brown crust forms. You are just looking to put some color on the beef, not cook it through. Once the filet is seared, remove it from the pan and add to a bowl with the Dijon mustard. Toss to coat the filet in mustard and set aside.
While the filet is searing, prepare your mushroom mixture. This is commonly referred to as a 'Duxelles'. In the bowl of your food processor, add the mushrooms, shallot, garlic, and thyme. Pulse the mixture until it is finely minced.
Cook the mushroom mixture on medium high heat in the same skillet you seared the beef. The butter and rendered fat from the filet will help to break down the mushrooms. Cook the mixture for 10-15 minutes, until it has released all of it's moisture and is nicely browned. The mixture will have reduced by about ⅔. Lightly season with salt and pepper and set aside.
To assemble the wellington bites, place 1 piece of puff pastry into each hole of a muffin pan. Press lightly to form a cup. Spoon in some of the mushroom mixture, then top with a piece of prosciutto. Finish with a piece of filet and continue until the whole muffin pan is filled.
Bake wellington bites in preheated oven for 10-15 minutes, until the puff pastry is golden brown and puffed. Serve warm with Horseradish Cream.

For the Horseradish Cream

In a medium sized bowl, combine crème fraiche and prepared horseradish and stir until well combined.

Nutrition