Beef Wellington Bites
Beef Wellington Bites
Looking for an appetizer that will truly impress your guests? These Beef Wellington bites take all the flavors of the classic dish and transform them into elegant, easy-to-serve morsels. Flaky puff pastry cradles savory prosciutto, rich mushroom duxelles, and tender reverse-seared filet, topped with a silky mustard cream sauce and fresh chives. Perfect for holiday parties, special occasions, or whenever you want to add a touch of luxury to your table!
What You'll Need
When I first made this I used crostini but decided that it was a bit too much to bite into so switched to puff pastry instead!
- 12-14oz Filet also known as Beef Tenderloin in the grocery store – This is your premium cut of beef that gives you a tender, melt-in-your mouth texture.
- Prosciutto – Savory and Salty
- Baby Bella Mushrooms – Earthy and the classic backbone of a duxelles
- Shallot – Mild onion flavor
- Garlic – Savory and pungent
- Thyme – Earthy
- White Wine – Adds some acidity and depth
- Mayo – Forms the base for the creamy sauce
- Dried Mustard – Provides a punchy, zesty kick to the sauce.
- Worcestershire Sauce – Umami and beefy
- A1 – classic with beef but also adds some tang and sweetness
- Half and Half or Milk – Creates a velvety smooth sauce.
- Puff Pastry – This flaky, light and airy pastry provides the perfect vehicle for the rest of the ingredients to sit atop.
Begin the Reverse Seared Steak
What is Reverse Sear?
A reverse sear is a cooking method that involves slowly cooking meat at a low temperature first and then finishing with a high-heat sear. This technique ensures even cooking and helps maintain the filet’s tenderness and juiciness. Here’s how it works:
- Slow Cooking: The filet is first roasted at a low temperature (around 225°F) until it reaches just below the desired internal temperature. This slow process allows the meat to cook evenly from edge to center and reduces any shrinking of the meat during the process of cooking.
- Searing: Finally, the filet is seared in a very hot pan to create a caramelized crust.
- Rest for 10-15 minutes to allow the juices to redistribute.
This method prevents overcooking and delivers a tender, perfectly cooked filet with a beautifully browned exterior—ideal for these Beef Wellington bites!
- Preheat your oven to 225°
- Season the steak generously with salt and pepper and place on a wire rack on top of a sheet pan.
- Put the steak in the preheated oven and cook for 45-60 minutes until the internal temperature reaches your desired doneness. Each steak will vary depending on how thick it is.
- Medium-Rare: 120°
- Medium: 130°
- Medium-Well: 140°
- Well done – 150°
- Heat a heavy bottomed skillet over medium-high to high heat. Once the oil is smoking begin to sear the steak.
- Sear on ALL (6) sides for about 1.5-2 minutes per side.
Be sure not to overcook your steak as it’s already near your desired doneness. At this point you want to pull your steak off at 128° for medium-rare, 138° for medium, 148° for medium-well and 158° for well done.
Make the Mushroom Duxelles
Make the Puff Pastry Squares
Bake in a 400° oven for about 10-12 minutes until golden and puffed up.
Make the Mustard Cream Sauce
In small bowl combine:
1/4 cup Mayonaise
1 1/2 tsp Dried Mustard
1/4 tsp Worchestershire Sauce
1/4 tsp A1
2-4 Tbsp Half and Half or Milk
Assemble the Beef Wellington Bites
Puff Pastry Square
Proscuitto
Mushroom Duxelles
Slice of the filet
Mustard Cream Sauce
Chives
Beef Wellington Bites
Ingredients
Equipment
Method
- Pre heat the oven to 225°
- Generously season the filet with salt and pepper and place on a wire roasting rack on top of a sheet pan.
- Cook the steak in the oven for 45-60 minutes or until the internal temperature reaches your desired doneness (120° medium-rare, 130° for medium).
- Heat a skillet over medium-high to high heat once hot add the oil. Sear the steak on all (6) sides for 1.5-2 minutes per side. Rest for 10-15 minutes before slicing thinly.
- In a food processor, combine the mushrooms, chopped shallots and garlic. Pulse until it's all finely minced.
- Sauté the mushroom mixture in 2 Tbsp butter for about 10 minutes. Add in the thyme and a splash of white wine and continue to cook until the wine has been reduced.
- Preheat your oven to 400°
- Roll out the puff pastry sheet slightly and cut into bite sized squares. Place on a baking sheet lined with parchment paper.
- Whisk the egg with a little milk or water and brush on top. Poke holes in each square so they don't puff up too much.
- Bake in the preheated oven for 10-12 minutes until golden and puffed up.
- Combine the mayo, dried mustard, Worcestershire sauce, A1 and half and half. Mix until smooth.
- Top a puff pastry square with a piece of prosciutto, a spoonful of the mushroom duxelles, a slice of the filet, a drizzle of the mustard sauce and some chopped chives.