Recipe courtesy of Fork-n-Cork

Wellington Bites

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  • Level: Advanced
  • Total: 1 hr 45 min
  • Active: 1 hr 30 min
  • Yield: 20 to 30 servings
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Puff pastry sheets, cut into 4-inch squares (1 sheet for each beef cube)

5 pounds beef filet, cut into 1-inch cubes

Kosher salt and freshly ground black pepper 

Wellington Filling, recipe follows

6 eggs, beaten 

Port Wine Cherry Sauce, for serving, recipe follows

Horseradish Cream Sauce, for serving, recipe follows

Wellington Filling:

2 sticks (1 cup) butter

2 tablespoons olive oil 

8 ounces prosciutto, finely diced

5 pounds mushrooms, cremini or button, finely chopped 

2 tablespoons chopped fresh thyme

Kosher salt and freshly ground black pepper 

1/4 cup Dijon mustard 

7 ounces goose pâté

Port Wine Cherry Sauce:

1 bottle port wine

1 cup sugar 

1 tablespoon dried rosemary 

Freshly ground black pepper 

3 cups dried cherries 

1 pound (4 sticks) butter, at room temperature

Horseradish Cream Sauce:

4 cups sour cream

1 cup mayonnaise 

3/4 cup prepared horseradish 

2 tablespoons chives, chopped

Kosher salt and freshly ground black pepper 


  1. Preheat the oven to 425 degrees F.
  2. Roll out the puff pastry slightly. Sprinkle the beef cubes with salt and pepper. Place 2 teaspoons of the Wellington Filling in the center of each puff pastry square. Top the filling with 1 cube of beef. Fold the edges of the pastry over the beef and crimp to seal the filling inside. Place on a greased baking sheet and brush with beaten egg.
  3. Bake until golden brown, 8 to 10 minutes. Serve with Port Wine Cherry Sauce and Horseradish Cream Sauce.

Wellington Filling:

  1. Combine the butter and oil in a large skillet over medium-high heat. Add the prosciutto and cook until the fat has rendered. Add the mushrooms, thyme and 1 tablespoon each salt and pepper. Saute for 8 to 10 minutes.
  2. Transfer the mixture to a large bowl and allow to cool before folding in the Dijon and pâté.

Port Wine Cherry Sauce:

  1. Combine the port, sugar, rosemary and 1 tablespoon black pepper in a saucepan and cook until reduced by one-third. Add the cherries and continue to reduce by another third. Add the butter and mix into the wine reduction with a stick blender.

Horseradish Cream Sauce:

  1. Mix together the sour cream, mayo, horseradish, chives and 2 tablespoons each salt and pepper in large mixing bowl. Place in an airtight container and refrigerate.