mini beef wellington hors d'oeuvres
These are perfect for holiday parties. So yummy! I love Beef Wellington and was having a cocktail/book club party with my friends one night. I really wanted to have some fantastic hors d'oeuvres to go with the great wine and cocktails since it was my first time hosting. I came up with several unique tasty bites. This was by far the favorite of everyone... although my lobster mac n cheese croquettes were a close second. These are the measurements for the sampler batch I made, but this can easily be increased to accommodate your guest size and prep can be spaced out over two days.
Blue Ribbon Recipe
This is the perfect party appetizer! These little hors d'oeuvres are sure to impress guests. They really are like a Beef Wellington in bite-size form. Cooking down the mushrooms in Madeira wine gives them great flavor. Prosciutto (or salami) adds savoriness while Dijon mustard gives the app a pop of tang. Everything is baked inside perfectly flaky puff pastry. It takes a little while to assemble this appetizer, and it is a little on the fancy side, but well worth it.
Ingredients
- 1 tablespoon olive oil, plus more as needed
- 4 tablespoons unsalted butter, divided, plus more as needed
- 1 large shallot, diced small
- 4 cloves garlic, minced
- 1 package petite button mushrooms, diced
- 1 package petite cremini mushrooms, diced
- 3 sprigs fresh thyme
- - madeira wine
- - sea salt
- - freshly ground black pepper
- 2 - filet mignon steaks
- 2 pinches Herbs de Provence
- - thinly sliced prosciutto or dry hard salami slices
- - Dijon mustard
- 1 package puff pastry sheets, thawed
- - egg wash
How To Make mini beef wellington hors d'oeuvres
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Step 1Melt the olive oil and 2 Tbsp butter in a saute pan. Add the shallots and garlic. Cook until just translucent. -
Step 2Add the mushrooms, thyme, and (if it looks dry) a bit more butter and olive oil. Cook the mixture down.
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Step 3Add the Madiera. Taste and add more wine if needed. Season with salt and pepper.
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Step 4Taste again. Remove from heat and let cool completely.
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Step 5Season the steaks with salt, pepper, and a bit of Herb de Provence on both sides.
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Step 6In a cast iron skillet or good heavy bottom pan, add some olive oil and remaining butter. When the pan is piping hot, add the steak and sear on all sides. Do not cook all the way through. You just want to sear the outside; the inside should still be rare.
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Step 7At this point, you can allow the meat to cool and put both the mushroom mixture and the steak in the fridge overnight if you'd like.
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Step 8Preheat the oven to 425 degrees F. Slice the filet into 2 bite slices.
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Step 9Take a slice and wrap it in either prosciutto or salami. (I made several of each and just decorated the puff pastry differently to be able to ID them later.)
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Step 10Smear with Dijon mustard.
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Step 11Roll out the puff pastry and cut into pieces just large enough to fit and wrap the slice of filet mignon. Spread each square with the mushroom mixture.
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Step 12Place the prosciutto-wrapped filet slice in the center of the puff pastry.
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Step 13Seal by overlapping the sides and pressing the ends closed.
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Step 14On a cookie sheet covered with buttered aluminum foil or parchment paper, place the individual Wellingtons sealed side down.
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Step 15Brush lightly with egg wash.
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Step 16Bake about 30 minutes. Be sure to keep an eye on them, since they are small.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
