Description
Succulent beef Wellington bites elevate classic British cuisine into perfect party-friendly finger food. Rich, flaky pastry hugs tender beef medallions, creating an elegant appetizer you’ll absolutely adore.
Ingredients
Scale
Main Protein:
- 2 pounds beef tenderloin, cut into 24 1-inch pieces
Pastry and Wrapping Ingredients:
- 2 sheets frozen puff pastry, thawed
- 8 slices prosciutto, cut into thirds crosswise
- 2 egg yolks, beaten
Seasoning and Flavor Enhancers:
- 2 teaspoons ghee or canola oil
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 12 ounces cremini mushrooms, finely chopped
- 1 small shallot, minced
- Additional coarse salt for sprinkling (optional)
Creamy Dijon Sauce:
- 1/4 cup Dijon mustard
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- Pinch of coarse salt
- A few turns of freshly ground black pepper
Creamy Horseradish Sauce:
- 1 cup sour cream
- 1/4 cup prepared horseradish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon Dijon mustard (optional)
Instructions
- Craft the dipping sauces by blending ingredients in separate containers. Seal and chill until serving time, with potential preparation up to 48 hours in advance.
- Heat oven to 400°F (200°C). Generously season beef cubes with salt and pepper.
- Ignite a skillet over intense heat, introducing ghee or oil. Swiftly sear beef cubes for 30-45 seconds per side, ensuring a caramelized exterior. Transfer to refrigerator.
- Utilize the same skillet to sauté mushrooms at high temperature until liquid evaporates and edges turn golden. Reduce heat, incorporate minced shallot, and cook until tender.
- Drain mushroom mixture on paper towels to eliminate excess moisture.
- Carefully unfurl puff pastry sheets, stretching to 10×14 inch rectangle. Slice each sheet into 12 uniform squares.
- Position a prosciutto slice centrally on each pastry square. Layer with mushroom mixture, then crown with a seared beef cube.
- Delicately gather pastry corners, sealing meticulously. Arrange bite-sized parcels seam-side down on parchment-lined baking sheet.
- Generously brush each parcel with egg yolk. Optionally sprinkle with coarse salt for enhanced flavor.
- Roast in preheated oven for 20 minutes until pastry achieves rich, golden-brown perfection. Serve immediately alongside prepared dipping sauces.
Notes
- Ensure beef cubes are at room temperature before searing to achieve a perfect golden-brown exterior without overcooking the center.
- Pat beef and mushrooms completely dry to prevent soggy pastry, using paper towels to absorb excess moisture.
- For gluten-free adaptation, replace puff pastry with gluten-free puff pastry or use thin sliced zucchini as a wrapper.
- Prepare ingredients mise en place style to streamline assembly and prevent pastry from getting warm while constructing bites.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg