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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
Servings: 6
Course: Appetizer
Cuisine: French
Ingredients Equipment Method

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

Equipment

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

Method
 

Make the Filet
  1. Pre heat the oven to 225°
  2. Generously season the filet with salt and pepper and place on a wire roasting rack on top of a sheet pan.
  3. 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).
  4. 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
  1. In a food processor, combine the mushrooms, chopped shallots and garlic. Pulse until it's all finely minced.
  2. 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
  1. Preheat your oven to 400°
  2. Roll out the puff pastry sheet slightly and cut into bite sized squares. Place on a baking sheet lined with parchment paper.
  3. 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.
  4. Bake in the preheated oven for 10-12 minutes until golden and puffed up.
Make the Creamy Mustard Sauce
  1. Combine the mayo, dried mustard, Worcestershire sauce, A1 and half and half. Mix until smooth.
Assemble the Beef Wellington Bites
  1. 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.