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Beef Wellington Bites

These Beef Wellington bites feature flaky puff pastry topped with savory prosciutto, earthy mushroom duxelles, and tender reverse-seared filet, all drizzled with a creamy mustard sauce and finished with fresh chives. Perfect for an elegant appetizer at any special occasion.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Course: Appetizer
Cuisine: French
Keyword: Beef Wellington, Filet
Servings: 6

Equipment

  • 2 Sheet Pans
  • Wire Roasting Rack
  • Skillet
  • Food Processor
  • Chefs Knife
  • Cutting Board
  • Small Bowl
  • Measuring Spoons
  • Rolling Pin

Ingredients

  • 1 13 oz Filet aka Beef Tenderloin
  • 8 oz Baby Bella Mushrooms
  • 1 Shallot chopped
  • 1 tbsp Garlic chopped
  • 2 tsp Thyme chopped
  • splash White Wine
  • Salt & Pepper to taste
  • 1/4 cup Mayonaise
  • 1 1/2 tsp Dried Mustard
  • 1/4 tsp Worcestershire Sauce
  • 1/4 tsp A1
  • 2-4 tsp Half & Half or milk
  • 2 sheets Puff Pastry
  • 1 large Egg for egg wash

Instructions

Make the Filet

  • 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.

Make the Mushroom Duxelles

  • 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.

Make the Puff Pastry Squares

  • 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.

Make the Creamy Mustard Sauce

  • Combine the mayo, dried mustard, Worcestershire sauce, A1 and half and half. Mix until smooth.

Assemble the Beef Wellington Bites

  • 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.
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