Description
These mini beef wellington appetizer bites are buttery, flaky, savory, and packed with filet mignon, mushroom duxelles, and prosciutto—perfect for parties or special occasions.
Ingredients
Scale
- 2 tbsp butter
- 12 oz filet mignon, cut into 12 pieces
- Kosher salt & black pepper
- 8 oz cremini mushrooms, stems removed, roughly chopped
- 1 shallot, quartered
- 3 cloves garlic, smashed
- 1 tbsp fresh thyme
- 3 tbsp Dijon mustard
- 1 sheet puff pastry, cut into 12 pieces
- 4 oz prosciutto, cut into 12 pieces
- ¼ cup crème fraîche
- 2 tbsp prepared horseradish
Instructions
- Preheat oven to 450°F (230°C).
- In a skillet, melt butter over medium-high heat.
- Season beef pieces with salt and pepper, sear 2–3 minutes per side until browned but not cooked through.
- Toss seared beef in Dijon mustard and set aside.
- Pulse mushrooms, shallot, garlic, and thyme in a food processor until finely minced.
- Cook mushroom mixture in same skillet until browned and liquid has evaporated, about 10–15 minutes. Season lightly.
- Press each puff pastry square into a muffin tin cup.
- Fill each cup with mushroom mixture, a slice of prosciutto, and a mustard-coated beef piece.
- Bake for 10–15 minutes, until puff pastry is puffed and golden.
- Mix crème fraîche and horseradish until smooth to make the sauce.
- Serve warm bites with horseradish cream on the side. Sprinkle with fresh thyme if desired.
Notes
Let components cool before assembling to keep the pastry flaky. Chill assembled bites briefly before baking for even puffier pastry.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 25mg