Health & Fitness

Beef Wellington Snacks – fresh meals for the family

Elegant, indulgent and perfect for entertaining! These easy-to-make Beef Wellington snacks are a great addition to any party. Easier to prepare and tastier than classic Beef Wellington, it’s paired with a dollop of homemade horseradish cream for an unforgettable flavor experience!

Beef Wellington Platter
Can I prepare it ahead of time and bake it the same day?

All steps can be done ahead of time and refrigerated until ready to bake.

How to store leftovers?

These are best eaten fresh; however, leftovers can be stored in an airtight container in the refrigerator for a day or two. Reheat them in a 250°F oven.

Can I use absinthe instead?

You can substitute vermouth for sherry, dry white wine, or chicken stock.

Beef Wellington Bites IngredientsBeef Wellington Bites Ingredients
  • You can use any mushrooms you want (if you use sliced ​​mushrooms, you don’t need to chop them)
  • You can use ½ teaspoon dried thyme instead of fresh thyme.
  • When using a food processor, make sure not to pulse the mushrooms for too long. You want fine dice, not mushy ones.
  • You will most likely have some leftover puff pastry. Store in a zip-top freezer bag and use for another occasion.
  • When frying ham, don’t fry it for too long. It should be browned but not crispy as it continues to cook in the oven.
Beef Wellington Platter Beef Wellington Platter

Beef Wellington Snacks

  1. While you prepare the ingredients, defrost the puff pastry sheets.
  2. Generously grease a 24-piece mini muffin pan.
  3. Place a large sheet of parchment paper on your work surface and roll each puff pastry paper into a large square. If the dough starts to stick, sprinkle a little flour on top. Roll the dough into puff pastryRoll the dough into puff pastry
  4. Using a round 2.5-inch cookie cutter, cut a circle out of the dough and gently press it into the prepared mini muffin pan. Repeat this to make 24 rounds of dough in total.Cut out circles from doughCut out circles from dough
  5. Brush the bottom of the pastry cups with Dijon mustard and refrigerate while you prepare the filling.Brush mustard into batter cups in muffin panBrush mustard into batter cups in muffin pan
  6. Preheat oven to 425°F.
  7. Place mushrooms in the bowl of a food processor and pulse until finely diced.Mushrooms minced in food processorMushrooms minced in food processor
  8. Melt 2 tablespoons cream in skillet over medium-high heat. When the butter starts to bubble, add the mushrooms and fry until they release their liquid and start to turn golden brown.Cook the mushrooms in the potCook the mushrooms in the pot
  9. Add ham, garlic, thyme and absinthe. Fry the mixture until the vermouth is fully cooked and the ham is slightly browned, but still tender. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.Add the ham, garlic, thyme and absinthe to the pan along with the mushroomsAdd the ham, garlic, thyme and absinthe to the pan along with the mushrooms
  10. Remove skillet from heat and add remaining 1 tablespoon cream, stirring until melted.Add cream to mushroom panAdd cream to mushroom pan
  11. Transfer the mixture to a bowl and chill in the refrigerator for 10 minutes.
  12. Season beef tenderloin with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place shredded beef on parchment paper and season with salt and pepperPlace shredded beef on parchment paper and season with salt and pepper
  13. Remove the muffin pan from the refrigerator and add a few pieces of beef tenderloin to each pastry cup.Add beef cubes to muffin tinAdd beef cubes to muffin tin
  14. Pour a teaspoon of the cooled mushroom mixture into each pastry cup, placing the mixture in and around the beef.Add mushroom mixture to panAdd mushroom mixture to pan
  15. Bake the Beef Wellington cubes at 425°F for 6 minutes, then reduce the temperature to 400°F and bake for an additional 6 minutes.
  16. While the beef Wellington fillets are baking, make the horseradish cream by placing the sour cream, mayonnaise, horseradish and honey in a small bowl. Set aside.Put cream ingredients into bowlPut cream ingredients into bowl
  17. Remove the muffin pan from the oven and run a thin knife around the edge of the Wellington cubes to loosen the muffin pan from the pan. Cream topping added to pastry topCream topping added to pastry top
  18. Spread the horseradish cream on top of each beef Wellington. Place them on a plate and garnish with rosemary.Beef Wellington Snacks – fresh meals for the familyBeef Wellington Snacks – fresh meals for the family

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Beef Wellington Snacks

Make these easy-to-make Beef Wellington snacks a hit at your next social gathering. Easier to prepare than traditional Beef Wellington and way more fun to eat!

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  • While you prepare the ingredients, defrost the puff pastry sheets.
  • Generously grease a 24-piece mini muffin pan.
  • Place a large sheet of parchment paper on your work surface and roll each puff pastry paper into a large square. If the dough starts to stick, sprinkle a little flour on top.
  • Using a round 2.5-inch cookie cutter, cut a circle out of the dough and gently press it into the prepared mini muffin pan. Repeat this to make 24 rounds of dough in total.
  • Brush the bottom of the pastry cups with Dijon mustard and refrigerate while you prepare the filling.
  • Preheat oven to 425°F.
  • Place mushrooms in the bowl of a food processor and pulse until finely diced.
  • Melt 2 tablespoons cream in skillet over medium-high heat. When the butter starts to bubble, add the mushrooms and fry until they release their liquid and start to turn golden brown.
  • Add ham, garlic, thyme and absinthe. Fry the mixture until the vermouth is fully cooked and the ham is slightly browned, but still tender. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Remove skillet from heat, add remaining 1 tablespoon cream, and stir until melted.
  • Transfer the mixture to a bowl and chill in the refrigerator for 10 minutes.
  • Season beef tenderloin with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Remove the muffin pan from the refrigerator and add a few pieces of beef tenderloin to each pastry cup.
  • Pour a teaspoon of the cooled mushroom mixture into each pastry cup, placing the mixture in and around the beef.
  • Bake the Beef Wellington cubes at 425°F for 6 minutes, then reduce the temperature to 400°F and bake for an additional 6 minutes.
  • While the beef Wellington fillets are baking, make the horseradish cream by placing the sour cream, mayonnaise, horseradish and honey in a small bowl. Set aside.
  • Remove the muffin pan from the oven and run a thin knife around the edge of the Wellington cubes to loosen the muffin pan from the pan.
  • Spread the horseradish cream on top of each beef Wellington. Place them on a plate and garnish with rosemary.

Calories: 161kilocalories | carbohydrate: 10gram | protein: 2gram | Fat: 12gram | Saturated fat: 4gram | Polyunsaturated fats: 2gram | Monounsaturated fats: 6gram | Trans fats: 0.1gram | cholesterol: 8milligrams | sodium: Chapter 202milligrams | Potassium: 50milligrams | fiber: 0.5gram | sugar: 1gram | Vitamin A: 54IU | Vitamin C: 0.3milligrams | calcium: 5milligrams | iron: 1milligrams

Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients using our online nutrition calculator.

Sharing this recipe is encouraged and appreciated. Copying of the complete recipe to any social media is prohibited.

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