Mini Beef Wellington Hors D'ouerves
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
These are the perfect party appetizer! They're are a few steps to this beef wellington recipe, but the results are very impressive. I tried both the salami and prosciutto ... honestly, I'm not sure which one I like best. I kept going back to sample "just one more." The flavor from the mushroom combination is fabulous. The Test Kitchen
- filet mignon steaks
- 4 Tbsp
- unsalted butter, divided in half
- 1 pkg
- petite button mushrooms
- 1 pkg
- petite crimini mushrooms
- 1 large
- garlic cloves
- Herbs de Provence
- sprigs fresh thyme
- 1 Tbsp
- olive oil
- 1 pkg
- puff pastry sheet, thawed
- madeira wine
- sea salt
- freshly ground black pepper
- thinly sliced proscuitto
- dry hard salami slices
- dijon mustard
- egg wash
- additional butter as needed
How to Make Mini Beef Wellington Hors D'ouerves
- 1Ok, 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. Add the mushrooms, the thyme and, if needed, a bit more butter and olive oil. Cook it down. Add the Madiera wine, taste and add more wine if needed. Season with salt and pepper. Again taste. If it’s amazing, take off the heat and let cool completely.
- 2In a cast iron skillet or good heavy bottom pan, add some olive oil and remaining 2 TBSP butter. Season filet mignon with salt pepper and a bit of Herb de Provence on both sides. 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.
- 3At 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.
Preheat oven to 425.
Slice the filet into 2 bite slices. 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.)
- 5Roll 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. Place the filet slice wrapped in prosciutto and Dijon onto the center of the puff pastry and seal by overlapping the sides and pressing the ends closed.
On a cookie sheet covered with aluminum foil and butter, place the individual wellingtons. Place in oven and cook about 30 minutes; keep an eye on them they are small.