There is no surprise that Gordon Ramsay’s Beef Wellington has made headlines globally as one of the most sought after dishes. And, while it seems like an expert level to make, it actually can be made much easier than you thought! I made these appetizers for my holiday party and they were the number ONE dish! Everyone loved them so much! These mini Beef Wellington bites really only take a few steps and ingredients. The meat is the most costly part. the rest are simple ingredients.
First you need to make the duxelles. That is a fancy word for a simple mushroom paste. The steps to this are easy and it only takes a couple of ingredients. In a hot pan, sauté in butter finely chopped mushrooms, shallots, garlic, thyme, salt and pepper. Cook this down until most of the moisture of the mushrooms has evaporated so it is more paste like. The smell of this is incredible! Once it is done cooking, remove and set aside.
For the beef, season with salt and pepper. For this recipe it is recommended to use filets or beef tenderloin. Since you are making bite sized pieces, you do not need too much meat. Two 4 oz filets made about 18 bites. Sear in a hot cast iron just to get a good color. Remove from pan and let rest. It is important you do not cook your meat. Since we are baking in a high temp in the oven, you will over cook your meat if you try to get the inside too warm. Cook just until the outside is brown and inside is still 80 F.
Let your puff pastry thaw according to the box. I always use the Pepperidge brand, but any frozen one will do. I do not make mine from scratch. Save yourself the time and money! Lay out your puff pastry and add 1 thin layer of prosciutto. I got 1/2 a pound thinly shaved at the deli for right under 10$. This will fit 2 puff pastry sheets. Then spread evenly your mushroom mix. Cut the pastry into 9 equal squares. Do this for all the sheets of puff pastry. With 2 boxes you will have 4 sheets total, 2 with the filling and 2 that are going on the top.
Lay down a piece of filet on top then add a tsp of Dijon mustard. Take a plain square of puff pastry and fold over the top. I like to fold the piece over the top, then flip the entire bite over to tuck the extra under it. Pinch the sides to make sure filling does not get out. Finally brush the top with an egg was and cut a small slit on the top. Bake at 450 for about 20 minutes. Let cool and add a sprig of thyme to the top!
The Best Mini Beef Wellington Bites
- 2 4 Oz Filets
- 1 Tsp Each: Salt and Pepper
- 1 Tsp Olive Oil
- 2 8 Oz Baby Bella Mushroom Packs
- 1 Large Shallot
- 2 Tbsp Minced Garlic
- 1 Tbsp Thyme
- 1 Tsp Each: Salt and Pepper
- 1 Tbsp Butter
- 2 Boxes Frozen Puff Pastry
- 1/2 Lb Thinly Shaved Procuitto
- 9 Tsp Dijon Mustard (1/2 tsp Per Bite)
- 2 Eggs Beaten
- 1 Tbsp Water
- Combine vegetables, herbs, and seasonings into a skillet and cook down until a paste like consistency. Make sure to sauté until most of the moisture is evaporated.
- Set aside.
- Season with salt and pepper and sear just until the outside is brown.
- You want the inside temperature to be no more than 80 F. since we are baking In the oven.
- Take off the skillet and rest.
- Roll out the thawed pastry and cut each sheet into 9 squares.
- Lay out half the squares to be filled, and the other half the be folded on top.
- For the squares being filled, add a single ayer of prosciutto. Then smear the mushroom duxelles on top.
- Place 1 piece of cut filet on top of the mushrooms. Spread 1/2 tsp of dijon mustard over the filet.
- Take another plain square of pastry and gently place on top and pinch the edges, Fold the excess pastry underneath the bite ensuring no spillage.
- Brush with the beaten egg and water wash to make the puff pastry shiny.
- Bake at 450 F for about 15-20 minutes until the pastry is golden brown.
- Top with a sprig of thyme and enjoy!