These have to be my most favorite appetizer for the holiday season. Not only are they beautiful to look at but they are so very decadent and bursting full of flavor and texture. What’s not to love about puff pastry, prosciutto, mushrooms, blue cheese and tender filet mignon. I can’t wait until next year.
I got the idea for these beauties from Claire Robinson on the Food Network, but the filling came from my most favorite mushroom saute that I found in Bon Appetit. They paired together in perfect harmony. These are very impressive and sure to knock the socks off of your guests.
I didn’t get pictures of all the steps, but I did use Pepperidge Farm puff pastry. In the picture above I have lightly rolled out the puff pastry on a floured surface. Cut the puff pastry into squares, place about two teaspoons or so of the mushroom mixture and top with the seared filet mignon. Bringing the opposite ends up, crimp them together and bring the other two corners together, making sure everything is all wrapped up. Place the bites on a baking sheet that is lined with parchment paper or greased, brush an egg wash on top of each bite and sprinkle with kosher salt and freshly ground pepper. I hope you enjoy these as much as I do.
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- 2 pounds of beef tenderloin, cut into 24 (1-inch) cubes
- 2 sheets of frozen puff pastry
- 1 egg
- 1 tablespoon of water~lightly beat the egg and water together for an egg wash
- 3 tablespoons butter
- 6 ounces of fresh shiitake mushrooms, stemmed, chopped
- 6-8 ounces of fresh crimini mushrooms, stemmed and chopped
- ½ cup chopped thinly sliced prosciutto
- 2 garlic cloves, minced or pressed
- 1 shallot, finely minced
- 2-3 tablespoons heavy cream
- 2-3 tablespoons crumbled blue cheese
- Heat 2 tablespoon of olive oil and 2 tablespoon of the butter in a large skillet over medium-high heat. Cut the beef into 1-inch cubes. Salt and pepper the cubed beef. Working in two batches quickly sear the beef on two sides, about 2 minutes per side, (be sure not to over-cook because they will be baking in the oven, too), repeat for the second batch of beef.
- Let rest and pat dry on a plate lined with paper towels.
- In a new pan melt the butter over medium-high heat. Add all the mushrooms, garlic, shallot, and prosciutto and saute until the mushrooms are cooked through and browned, about 10 minutes, lightly season with salt and pepper.
- Add cream and boil until liquid is completely absorbed, for about 1 to 2 minutes. Remove from heat.
- Add the blue cheese and stir until the cheese has melted. Adjust seasoning with salt and pepper if necessary. Cool. This mushroom mixture can be made one to two days before you are ready to use it. Just place in an air tight container and refrigerate.
- On a lightly floured work surface, roll one sheet of puff pastry out to about a 10 by 14 inch rectangle. Cut the pastry into twelve even squares.
- Place about one to two teaspoons of the mushroom mixture in the middle of each square. Working with one bite at a time take two opposite corners of the pastry up over the piece of beef, then fold the last two ends over the top to make a packet, crimping to keep close.
- Place the bites seam side down on the pan. Lightly brush with a little bit of egg wash and dust with a little bit of kosher salt and freshly ground pepper.
- In a pre-heated 375 degree oven bake the Beef Wellington bites until they are golden brown, about 20 to 25 minutes. Makes about 24 beautiful beef wellington bites.