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Mini Beef Wellington Bites with Horseradish Cream

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These Mini Beef Wellington Bites are a crowd-pleasing appetizer featuring tender beef, savory mushroom duxelles, and flaky puff pastry, served with a zesty horseradish cream. Perfect for parties, holidays, or cozy nights in, they deliver classic beef Wellington flavors in a fuss-free, finger-food format.

Ingredients

Scale
  • 1 lb beef tenderloin, cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini or white button mushrooms, finely chopped
  • 1 small shallot, minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp dry sherry or white wine (optional)
  • Salt and pepper, to taste
  • 2 sheets puff pastry, thawed (about 17 oz total)
  • 1 large egg, beaten
  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish (adjust to taste)
  • 1 tsp fresh lemon juice
  • Salt and pepper, tiny pinch
  • Chopped fresh parsley or chives (optional garnish)
  • Microgreens (optional garnish)

Instructions

  1. Pat beef tenderloin cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat 1 tbsp olive oil in a heavy skillet over medium-high heat. Sear beef cubes in batches for 30 seconds per side until browned but still rare. Remove to a plate and let cool.
  3. Add butter to the same skillet. Sauté shallot until translucent (about 1 minute). Add mushrooms and thyme, cook until mushrooms release moisture and it evaporates (about 6 minutes). Stir in sherry or wine, cook until dry. Season with salt and pepper. Let cool.
  4. Preheat oven to 400°F (200°C). Unfold puff pastry on a lightly floured surface. If thick, gently roll out to about 1/8 inch thick. Cut pastry into squares, roughly 2.5 inches per side.
  5. Place a small spoonful of mushroom mixture in the center of each square. Top with one beef cube. Fold corners of pastry up and over the beef, pinching to seal. Place seam-side down on lined baking sheet.
  6. Brush each bite with beaten egg. Bake in preheated oven for 14-18 minutes, until pastry is golden and crisp.
  7. Mix sour cream, horseradish, lemon juice, salt, and pepper in a small bowl. Taste and adjust heat or salt as needed.
  8. Let bites cool on rack for 5 minutes. Top with a dollop of horseradish cream and sprinkle with parsley, chives, or microgreens if desired. Serve warm.

Notes

For best results, keep puff pastry cold and mushroom mixture dry. You can assemble bites ahead and bake just before serving. For gluten-free or dairy-free adaptations, use GF puff pastry and non-dairy sour cream. Don’t overstuff pastry; smaller portions bake more evenly.

Nutrition

Keywords: beef wellington bites, appetizer, party food, horseradish cream, puff pastry, holiday recipe, finger food, easy beef appetizer

Find it online: https://blingbite.com/mini-beef-wellington-bites-recipe-easy-appetizer-with-horseradish-cream/