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Beef Wellington Bites with Dijon Sauce

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Beef Wellington Bites with Dijon Sauce are elegant bite-sized appetizers featuring tender beef, savory mushroom filling, and flaky golden puff pastry served with a creamy Dijon dipping sauce. These mini Beef Wellingtons are perfect for holidays, parties, and special occasions.

Ingredients

  • 1 lb beef tenderloin or steak
  • 1 sheet puff pastry, thawed
  • 8 oz mushrooms, finely chopped
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp fresh thyme
  • 2 tbsp heavy cream
  • 2 tbsp mayonnaise or sour cream

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Finely chop the mushrooms, shallot, and garlic.
  3. Heat olive oil and butter in a skillet over medium heat.
  4. Cook the mushrooms, shallot, garlic, thyme, salt, and black pepper until the moisture evaporates and the mixture becomes rich and concentrated.
  5. Cut the beef into small bite-sized cubes and season lightly with salt and pepper.
  6. Sear the beef quickly in a hot skillet for about 1 minute per side, leaving the center slightly rare.
  7. Roll out the puff pastry and cut it into small squares.
  8. Spread a thin layer of Dijon mustard onto each pastry square.
  9. Add a spoonful of mushroom mixture and a cube of beef to the center of each square.
  10. Fold or wrap the pastry around the filling and seal the edges.
  11. Place the bites seam-side down on the prepared baking sheet.
  12. Brush with beaten egg for a golden finish.
  13. Bake for 15–18 minutes until puffed and golden brown.
  14. For the Dijon sauce, whisk together Dijon mustard, heavy cream, and mayonnaise or sour cream until smooth.
  15. Serve the Beef Wellington bites warm with Dijon sauce on the side.

Notes

  • Beef tenderloin provides the most tender and flavorful results.
  • Searing the beef briefly helps prevent overcooking during baking.
  • Prosciutto can be added around the beef for a more traditional Wellington flavor.
  • Use cremini or button mushrooms for the filling.
  • Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.
  • Add horseradish to the Dijon sauce for extra heat and flavor.

Nutrition

Find it online: https://thefamilycooking.com/beef-wellington-bites-with-dijon-sauce/