Mini Beef Wellingtons Bites (Print Version)

Tender beef, mushrooms, and prosciutto wrapped in golden pastry—perfect for festive, bite-sized party treats.

# Ingredients:

→ Produce

01 - 8 ounces crimini mushrooms, finely chopped
02 - 2 shallots, minced
03 - 1 teaspoon fresh thyme leaves, plus extra for garnish
04 - 1/2 tablespoon fresh parsley, minced

→ Meat & Fish

05 - 6 to 8 ounces beef tenderloin fillet
06 - 2 slices prosciutto

→ Dairy

07 - 3 tablespoons unsalted butter
08 - 2 tablespoons Gorgonzola cheese, crumbled
09 - 2 tablespoons heavy cream
10 - 1 egg

→ Bakery

11 - 1 sheet puff pastry

→ Condiments

12 - 1 tablespoon Dijon mustard

→ Pantry

13 - 1/4 cup Cabernet Sauvignon or Sherry wine
14 - 1 tablespoon water
15 - Salt and black pepper, to taste

# Steps:

01 - Finely process mushrooms in a food processor. Melt butter in a skillet over medium heat, add minced shallots, and cook until soft. Add chopped mushrooms and thyme. Cook until moisture evaporates. Pour in wine, deglaze the pan, and simmer until dry. Stir in parsley, season with salt and pepper, and let cool.
02 - Heat a skillet with oil over medium-high heat. Sear beef fillet on all sides until browned. Remove from pan and slice into 12 even portions. Season with salt and black pepper.
03 - Roll out puff pastry on a floured surface and cut into 12 equal squares. Place a slice of prosciutto on each pastry square, followed by a spoonful of chilled mushroom duxelles and a piece of beef. Brush beef lightly with Dijon mustard.
04 - Gently fold pastry over the filling, sealing all edges well. Place seam-side down on a baking sheet lined with parchment paper.
05 - Whisk egg with 1 tablespoon water to create egg wash. Brush the surface of each mini Wellington with egg wash and cut a small slit on top for steam to escape.
06 - Refrigerate assembled Wellingtons for 10 minutes. Preheat oven to 375°F (190°C). Bake for 12 minutes or until pastry is puffed and golden brown.
07 - Combine Gorgonzola cheese, heavy cream, and water in a blender or bowl. Mix until smooth and creamy.
08 - Top each Wellington with a dollop of Gorgonzola cream sauce and garnish with fresh thyme sprigs before serving.

# Notes:

01 - Ensure mushroom mixture is completely dry before assembling to prevent soggy pastry.
02 - Allow the beef to cool slightly after searing for easier handling.
03 - Chilling the pastries before baking improves puff pastry flakiness.

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