Can I make these gluten-free?

Yes — use a reliable gluten-free puff pastry and ensure all other ingredients are GF.

What internal temp should beef reach?

For tenderloin cubes, aim for medium-rare to medium. The oven finish will raise temps slightly, so sear quickly and don’t overbake.

Can I use pre-made duxelles?

Sure, but homemade is easy and tastier. If you use store-bought, drain well.

How do these fit into dinner menus?

They make a stunning starter for a multi-course Beef Recipes For Dinner night, or appear as the main savory at a grazing table.

Beef Wellington Bites - Quick & Elegant Bites To Level Up Your Dinner Party

Name: Beef Wellington Bites - Quick & Elegant Bites To Level Up Your Dinner Party
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tsp ghee or a neutral oil with a high smoke point (canola, avocado); 2 lb beef tenderloin, trimmed and cut into 24 cubes about 1 inch each; 1 tsp coarse salt, plus extra for finishing (optional); 1 tsp freshly ground black pepper; 12 oz cremini mushrooms, very finely chopped; 1 small shallot, minced fine; 8 slices prosciutto, each slice cut into thirds crosswise (24 pieces total); 2 sheets frozen puff pastry, thawed according to package directions; 2 egg yolks, lightly beaten (for egg wash); 1/4 cup Dijon mustard; 3 tbsp mayonnaise; 2 tbsp sour cream; Pinch of coarse salt and a few grinds of black pepper; 1 cup sour cream; 1/4 cup prepared horseradish (adjust to heat preference); Kosher salt and black pepper to taste; (Optional) 1 tsp Dijon mustard

Ingredients

Scale

Main bites

2 tsp ghee or a neutral oil with a high smoke point (canola, avocado)
2 lb beef tenderloin, trimmed and cut into 24 cubes about 1 inch each
1 tsp coarse salt, plus extra for finishing (optional)
1 tsp freshly ground black pepper
12 oz cremini mushrooms, very finely chopped
1 small shallot, minced fine
8 slices prosciutto, each slice cut into thirds crosswise (24 pieces total)
2 sheets frozen puff pastry, thawed according to package directions
2 egg yolks, lightly beaten (for egg wash)

Creamy Dijon dipping sauce

1/4 cup Dijon mustard
3 tbsp mayonnaise
2 tbsp sour cream
Pinch of coarse salt and a few grinds of black pepper

Creamy horseradish dipping sauce

1 cup sour cream
1/4 cup prepared horseradish (adjust to heat preference)
Kosher salt and black pepper to taste
(Optional) 1 tsp Dijon mustard

Instructions

1. Prep the sauces

Whisk together the Dijon, mayo, sour cream, salt and pepper in a small bowl. In another bowl, combine the sour cream and horseradish; season to taste and add a spoonful of Dijon if you want extra tang. Cover and refrigerate until needed.

2. Sear the beef

Pat the tenderloin cubes thoroughly dry and season all sides with the salt and pepper. Heat a skillet over high heat, add the ghee (or oil), and sear the cubes very briefly — about 30 seconds to 1 minute per side — just enough to color the exterior. Remove the pieces and place them in the fridge to cool; this helps keep them from overcooking during baking.

3. Cook the mushroom mixture

Using the same hot pan, add the chopped mushrooms and cook on high until they release liquid and begin to brown. Lower the heat, stir in the minced shallot, and cook just until softened. Transfer the mixture to paper towels or a fine mesh sieve to drain well — excess moisture ruins flaky pastry, so get it as dry as you can.

4. Cut the pastry

On a lightly floured surface, roll each thawed puff pastry sheet to roughly a 10×14″ rectangle. Cut each sheet into 12 even squares for a total of 24 squares.

5. Assemble the bites

Place a prosciutto piece in the center of each pastry square. Add about a tablespoon of the mushroom mix on top of the prosciutto, then set a chilled beef cube on top of the mushrooms. Fold the pastry corners up and around the filling, pinching or folding to seal. Turn each parcel seam-side down and arrange on a parchment-lined baking tray.

6. Finish and bake

Brush every parcel with the beaten egg yolk. If you like, sprinkle a little coarse salt on top for texture. Bake in a preheated 400°F (200°C) oven for about 20 minutes, or until the pastry is a deep golden brown and puffed. Remove from the oven and let rest briefly before serving.

Notes

Serving
- Serve warm with bowls of the Creamy Dijon and Creamy Horseradish sauces for dipping. They’re best the day you bake them, but you can assemble ahead (see tips below).
Pro tips (read these)
- Dry the filling thoroughly. Drain the duxelles well — soggy filling = soggy pastry.
- Sear fast and hot. A quick browning locks in flavor without cooking the cubes through.
- Chill the seared beef. Cold beef + hot oven prevents over-done centers.
- Egg wash matters. It gives that glossy, bakery-looking finish.
- Work in small batches to keep the pastry cool — warm dough is hard to handle.
Variations & swaps
- Use trimmed sirloin or ribeye if beef tenderloin is too pricey — still delicious.
- For a vegetarian take, replace the beef with thick, seared mushroom steaks or roasted cauliflower florets.
- Swap prosciutto for thin pancetta or omit for a leaner bite.
- Add a sliver of gruyère or a dab of crème fraîche under the mushroom for extra richness.
Make-ahead and freezing
- You can assemble the parcels, freeze them on a tray until firm, then bag them frozen. Bake straight from frozen — add a few minutes to the time.
- If you assemble ahead and refrigerate, brush with egg wash right before baking for maximum shine.
Common troubleshooting
- Pastry not puffing? Oven may need to be hotter; ensure pastry is cold before it goes in.
- Filling leaking? You had too much moisture — sauté mushrooms longer and drain thoroughly.
- Beef overcooked? Reduce sear time or shorten oven time slightly; remember the beef continues to cook inside the pastry.