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Quick Mini Beef Wellington Bites with Horseradish Cream

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These quick mini beef Wellington bites with horseradish cream are proof that you don’t need hours in the kitchen to make something that feels special. With frozen puff pastry, a hot skillet, and about 30 minutes, you can have a dish that looks like it came from a fancy restaurant.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 1 lb beef tenderloin or sirloin steak, cut into 1-inch cubes
  • 2 tablespoons Dijon mustard
  • 4 oz mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 egg, beaten
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish, drained
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the beef cubes dry with paper towels. Season generously with salt and pepper on all sides.
  3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the beef cubes in a single layer. Sear for about 2 minutes per side, until all sides are nicely browned. Transfer the seared beef to a plate and let it cool slightly.
  4. In the same skillet, add the finely chopped mushrooms and minced garlic. Cook over medium heat for 4-5 minutes, stirring frequently, until the mushrooms have released their liquid and it’s mostly evaporated. Season with a pinch of salt. Set aside to cool.
  5. While the mushrooms cool, roll out your puff pastry sheet on a lightly floured surface to about 1/8-inch thick. Cut the pastry into 12 equal squares, roughly 3×3 inches each.
  6. Brush each pastry square lightly with Dijon mustard.
  7. Spoon about 1 teaspoon of the cooled mushroom mixture onto the center of each pastry square. Top with a seared beef cube.
  8. Fold the corners of the pastry up and over the beef, pinching the edges to seal. Place each bundle seam-side down on the prepared baking sheet, leaving about an inch between them.
  9. Brush the tops of each bundle with the beaten egg wash.
  10. Bake for 15-18 minutes, until the pastry is puffed and deep golden brown. Let them rest on the baking sheet for 2 minutes before serving.
  11. While the bites bake, make the horseradish cream. In a small bowl, combine the sour cream, drained horseradish, chopped chives, lemon juice, and a pinch of salt and pepper. Stir until smooth.

Notes

Don’t skip the drying step for the beef. Cook mushrooms until all moisture evaporates to prevent soggy pastry. Cold pastry is easier to work with. For a vegetarian version, replace beef with roasted portobello mushroom caps or firm tofu. For a gluten-free option, use gluten-free puff pastry. Assemble up to 8 hours ahead and refrigerate; brush with egg wash just before baking. Freeze unbaked bites for up to 3 months.

Nutrition

Keywords: mini beef wellington, beef wellington bites, puff pastry appetizer, horseradish cream, quick appetizer, weeknight dinner, party food

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