mini beef wellington hors d'ouerves

★★★★★ 1 Review
MonicaKeleher avatar
By Monica Keleher
from Methuen, MA

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 few bites. This was by far the favorite of everyone... although my lobster mac n cheese croquettes were a close second. I am going to give you the measurements for the sampler batch I made this can easily be increased to accommodate your guest size.

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.

— The Test Kitchen @kitchencrew
★★★★★ 1 Review
serves depends
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For mini beef wellington hors d'ouerves

  • 2
    filet mignon steaks
  • 4 Tbsp
    unsalted butter, divided in half
  • 1 pkg
    petite button mushrooms, diced
  • 1 pkg
    petite cremini mushrooms, diced
  • 1 lg
    shallot
  • 4 clove
    garlic
  • 2 pinch
    Herbs de Provence (approx)
  • 3 sprig
    fresh thyme
  • 1 Tbsp
    olive oil
  • 1 pkg
    puff pastry sheet, thawed
  • madeira wine
  • sea salt
  • freshly ground black pepper
  • thinly sliced prosciutto or dry hard salami slices
  • Dijon mustard
  • egg wash
  • additional butter as needed

How To Make mini beef wellington hors d'ouerves

Test Kitchen Tips
Make sure not to overcook the filet. It will continue to cook in the oven. A quick sear is all it needs.
  • Shallots and garlic cooking in butter.
    1
    Ok, first off I made this dish in two days. I got the mushroom mixture ready and seared off the filet mignon. Then put it in the fridge for the night. For the Duxelles: In a saute pan, add the olive oil and 2 Tbsp of butter; let it melt. Add the shallots and garlic. Cook till just translucent.
  • Thyme and mushrooms sauteeing with the shallots and garlic.
    2
    Add the mushrooms, the thyme and, if needed, a bit more butter and olive oil. Cook it down.
  • Adding Madeira wine to the mushrooms.
    3
    Add the Madiera wine. Taste and add more wine if needed. Season with salt and pepper.
  • Ready to take mushrooms off the heat.
    4
    Again taste. If it’s amazing, take off the heat and let cool completely.
  • Seasoning the filet mignon.
    5
    Season filet mignon with salt pepper and a bit of Herb de Provence on both sides.
  • Searing the filet in butter.
    6
    In a cast iron skillet or good heavy bottom pan, add some olive oil and remaining 2 TBSP butter. When the pan is hot, hot, hot add the filet 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.
  • Mushrooms and meat cooling.
    7
    At this point, you can allow the meat to cool and put both the duxelles and the steaks in the fridge. If you want to make it all now, you can as well.
  • Slicing the filet mignon into smaller bites.
    8
    Preheat oven to 425. Slice the filet into 2 bite slices.
  • Wrapping the filet mignon piece in prosciutto.
    9
    Take a slice and wrap it in either prosciutto or the salami. (I made several of each and just decorated the puff pastry differently to be able to ID them later.)
  • Topping with Dijon mustard.
    10
    Smear with Dijon mustard.
  • Adding mushrooms to the puff pastry.
    11
    Roll out the puff pastry and cut them so they are large enough to just fit and wrap the slice of filet mignon. Spread each square with the duxelles.
  • Adding the wrapped filet to the puff pastry.
    12
    Place the filet slice wrapped in prosciutto and Dijon onto the center of the puff pastry.
  • Sealing the edges of the puff pastry.
    13
    Seal by overlapping the sides and pressing the ends closed.
  • Mini Beef Wellington on a baking sheet.
    14
    On a cookie sheet covered with aluminum foil or parchment paper and butter, place the individual Wellingtons sealed side down.
  • Brushing the Mini Beef Wellington with an egg wash.
    15
    Brush lightly with the egg wash.
  • Mini Beef Wellington baking in the oven.
    16
    Place in oven and cook about 30 minutes. Keep an eye on them they are small.
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