Beef Wellington Bites Mushrooms (Printer-Friendly)
Crisp puff pastry wraps tender beef, mushrooms, and prosciutto for a flavorful, elegant appetizer.
# What You'll Need:
→ Puff Pastry Shells
01 -
2 sheets frozen puff pastry, thawed
→ For Brushing Pastry
02 -
2 tablespoons Dijon mustard
→ Mushroom Duxelles Filling
03 -
250 grams button mushrooms, finely diced
04 -
3 tablespoons unsalted butter, divided
05 -
60 grams prosciutto, chopped
06 -
2 cloves garlic, minced
07 -
2 teaspoons fresh thyme, chopped
08 -
2 tablespoons dry vermouth
09 -
1 teaspoon kosher salt, divided
10 -
0.5 teaspoon black pepper, divided
→ Beef Filling
11 -
340 grams beef tenderloin, cubed, trimmed of fat
→ Horseradish Cream Sauce
12 -
60 grams sour cream
13 -
2 tablespoons mayonnaise
14 -
1 tablespoon prepared horseradish
15 -
1 teaspoon honey
→ Garnish
16 -
Fresh thyme sprigs, for serving
# Steps to Follow:
01 -
Allow puff pastry sheets to thaw according to package instructions. Place a sheet of parchment paper on a work surface and roll out each pastry sheet to a 30 cm x 30 cm square. Using a 6 cm round cutter, cut 24 circles and gently press each into a mini muffin tin sprayed with nonstick spray.
02 -
Lightly brush the insides of each pastry shell with Dijon mustard. Cover with plastic wrap and refrigerate while you prepare the filling.
03 -
Preheat oven to 220°C. Finely dice mushrooms in a food processor or by hand. In a skillet over medium heat, melt 2 tablespoons butter, add mushrooms, and cook until they release liquid and are golden, about 6 minutes.
04 -
Add prosciutto, garlic, thyme, and vermouth to the skillet. Cook until vermouth reduces and prosciutto is just browned but still soft. Season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Off heat, stir in remaining 1 tablespoon butter until melted. Transfer mixture to a bowl and chill for 10 minutes.
05 -
Season cubed beef tenderloin with remaining 0.5 teaspoon salt and 0.25 teaspoon pepper.
06 -
Remove muffin tin from fridge. Evenly distribute seasoned beef cubes among pastry shells. Top each with about 1 teaspoon cooled mushroom mixture, ensuring filling is nestled around beef.
07 -
Place muffin tin in oven at 220°C and bake for 6 minutes. Reduce temperature to 200°C and bake for an additional 6 minutes.
08 -
While bites bake, combine sour cream, mayonnaise, horseradish, and honey in a small bowl. Mix until smooth and set aside.
09 -
Remove baked bites from oven and run a butter knife around edges to loosen. Transfer to a serving platter. Top each with a dollop of horseradish cream and garnish with a sprig of thyme.
# Extra Suggestions:
01 -
Ensure puff pastry is kept cold before baking for optimal flakiness.
02 -
Cut beef into uniformly sized pieces for even cooking.
03 -
Pastry bites are best enjoyed immediately for maximum crispness.