Mini Beef Wellington Bites with Horseradish Whip
These Mini Beef Wellington Bites are the ultimate party indulgence — golden, flaky pastry wrapped around tender seared beef, nestled on a bed of savory mushroom duxelles. Each bite delivers the essence of the traditional Wellington, but with a playful, crowd-pleasing twist. Whether served as a holiday appetizer, passed hors d’oeuvre, or the star of a cocktail party spread, these elegant little parcels are guaranteed to impress.
- Yield
- 20-24 bite-sized Wellingtons
Directions
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Prepare the Duxelles: In a skillet over medium heat, melt the butter and sauté the shallot and garlic until softened. Add finely chopped mushrooms and thyme. Cook until all moisture has evaporated, about 10–12 minutes. Deglaze with sherry or wine, if using, and cook until dry.
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Season with salt and pepper, then let cool completely
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Sear the Beef: Pat the beef cubes dry and season with salt and pepper. Heat olive oil in a hot skillet and sear beef quickly on all sides — about 30 seconds per side. Remove from heat and let cool. (Beef will finish cooking in the oven.)
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Assemble the Wellingtons: Preheat oven to 400°F. Roll out puff pastry on a floured surface and cut into 3-inch squares. Place a teaspoon of duxelles in the center of each square. Top with a beef cube, and fold corners up to enclose, pinching or twisting slightly to seal. Trim off any excess pastry at the ends where it is sealed. Place seam-side down on a parchment-lined baking sheet. Lightly brush each with egg wash and sprinkle with finishing salt.
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Bake: Bake for 12–15 minutes, or until the pastry is golden brown. Let rest for 5 minutes before serving.
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Make the Horseradish Whip: Whip heavy cream to soft peaks. Fold in horseradish, Dijon, and salt. Chill until ready to serve.
From Shawnie's class “Elegant Party Appetizers” (also taught in Elegant Appetizers, Global Appetizers: A World of Flavor)
