Beef Wellington Bites
Start the new year with a bite-sized bang! These Beef Wellington Bites are the perfect way to ring in the new year with flavor. Made with tender beef tenderloin, flaky puff pastry, savory mushroom duxelles, and a slice of prosciutto, each bite is topped with ground mustard and seasoned with PS Seasoning’s Prime Time Butcher’s Blend. Whether you’re wondering how to make beef wellington or looking for an elevated party appetizer, these bites are sure to impress.
Beef Wellington Bites
Rated 5.0 stars by 1 users
Prep Time
45 minutes
Cook Time
1 hour
Start the new year with a bite-sized bang! These Beef Wellington Bites are the perfect way to ring in the new year with flavor. Made with tender beef tenderloin, flaky puff pastry, savory mushroom duxelles, and a slice of prosciutto, each bite is topped with ground mustard and seasoned with PS Seasoning’s Prime Time Butcher’s Blend. Whether you’re wondering how to make beef wellington or looking for an elevated party appetizer, these bites are sure to impress.
Ingredients
- 1 LB – Beef Tenderloin
-
2 TB – PS Seasoning Prime Time Butcher’s Blend
- 1 LB – Cremini Mushrooms
- 2 Clove – Shallot, minced
- 1 Sprig – Thyme
-
1 tsp – PS Seasoning Buried Treasure
- ¼ Cup – Red Wine
- 3 TB – Olive Oil
- 2 OZ – Prosciutto
- 1 Sheet – Puff Pastry (thawed)
- 1 Egg – Beaten
Sauce
-
¼ Cup – Bier Hall Stone Ground Mustard
- ¼ Cup - Mayo
Directions
- Preheat oven to 400 degrees.
- Mince the mushrooms.
- Prepare a skillet over medium high heat with 2 TB of olive oil.
- Add the mushrooms and shallot to the pan. Season Buried Treasure.
- Cook for 10-12 minutes stirring often until the mushrooms have browned.
- Add red wine and cook until mostly cooked off. Remove from the pan and set aside.
- Lay out the puff pastry on a lightly floured work surface and roll out to 10” X 10”
- Cut into 2” squares.
- Cut the prosciutto into 1 ½” squares.
- Place a piece of prosciutto onto each piece of puff pastry.
- Lay the squares on a parchment lined sheet tray and lightly brush with egg wash.
- Top each square with 1 tsp of mushroom duxelles and flatten slightly.
- Place the sheet tray(s) in the oven to cook for 10-14 minutes until puffed and light brown.
- While the puff pastry is baking, cut the tenderloin into 1” cubes.
- Heat a skillet on medium high heat and add cooking oil to the pan.
Season the meat generously with Prime Time Butcher’s Blend and then cook in the skillet to medium rare, about 2-3 minutes. Set aside.
- Make the mustard sauce by combining the listed ingredients and mixing well.
- Once the puff pastry is done, remove from the oven and rest for 2 minutes.
- Top each of the puff pastries with a piece of cooked tenderloin and then a small dollop of the mustard sauce.
- Serve with a garnish of chopped parsley for garnish.
- Enjoy!
