Ingredients
Dijon Sauce
- 1/4 cup Dijon mustard
- 2 Tablespoons sour cream
- 2 Tablespoons mayonnaise
- 1 garlic clove, minced
- Kosher salt, to taste
Mini Wellintons
- 8 ounces white button or cremini mushrooms, roughly chopped
- 2 shallots, roughly chopped
- 3 garlic cloves, roughly chopped, divided
- 1 1/2 Tablespoons unsalted butter, divided
- 1 1/2 teaspoons minced fresh rosemary, divided
- 1/4 cup dry red wine
- Kosher salt & black pepper, to taste
- 3 ounces prosciutto, roughly chopped
- 1/2 pound puff pastry (1 sheet)
- All-purpose flour, for dusting
- 1 egg
- 1 pound Chairman’s Reserve Platinum® Angus beef tenderloin, cut into 1-inch chunks
- 1 Tablespoon neutral oil (canola, vegetable, or avocado)
- 2 Tablespoons chopped fresh chives
Instructions
- Prepare Dijon Sauce: In a small bowl, whisk together the Dijon mustard, sour cream, mayonnaise, minced garlic, and a pinch of kosher salt. Taste and adjust salt as needed. Cover and refrigerate until ready to serve.
- Preheat Oven and Prepare Pans: Preheat the oven to 400°F (200°C). Line two sheet pans with parchment paper for baking.
- Make Mushroom Duxelles: Add mushrooms, shallots, and 2 cloves of garlic to a food processor. Pulse until finely chopped, scraping the bowl as needed. Melt 1 tablespoon butter in a large skillet over medium heat. Add the mushroom mixture and cook, stirring occasionally, until soft and liquid has mostly evaporated, forming a paste-like consistency. Stir in 1 teaspoon minced rosemary, kosher salt and black pepper to taste, and cook for 30 seconds more.
- Deglaze and Combine: Pour in the red wine to deglaze the pan, cooking until mostly evaporated. Transfer the duxelles to a large bowl and stir in the chopped prosciutto. Let it cool completely. Wipe out the pan and set aside for later use.
- Prepare Puff Pastry: On a lightly floured surface, roll the puff pastry into a 10-by-10 inch square. Cut into 25 two-inch squares. Place the squares onto the prepared sheet pans about 2 inches apart. Prick the pastry squares with a fork, leaving a 1/4 inch border around the edges.
- Egg Wash and Bake Pastry: Beat the egg with 1 tablespoon water until smooth. Brush the egg wash over each puff pastry square. Spoon about 1 tablespoon of the mushroom-prosciutto duxelles onto the center of each square and gently flatten it. Bake the pastry squares in the preheated oven for 15-16 minutes or until golden brown.
- Sear Beef Cubes: Meanwhile, pat beef tenderloin cubes dry and season generously with salt and pepper. Heat the neutral oil in the reserved pan over medium-high heat until shimmering. Add beef cubes and sear on all sides for 1-2 minutes.
- Finish Cooking Beef: Add remaining 1/2 tablespoon butter, 1 minced garlic clove, and 1/2 teaspoon rosemary to the pan. Toss the beef cubes with garlic-rosemary butter until cooked to medium-rare, approximately 1-2 minutes more. Transfer beef to a plate to rest.
- Assemble the Bites: Place each puff pastry square on a serving platter. Top each with one seared beef cube. Add a small dollop of the prepared Dijon sauce on top of the beef.
- Garnish and Serve: Sprinkle chopped fresh chives over the assembled bites. Serve immediately and enjoy these elegant mini beef Wellington bites with the flavorful Dijon dipping sauce.
Notes
- Be sure to cool the mushroom duxelles completely before assembling to prevent the puff pastry from getting soggy.
- Use a sharp knife to cut the puff pastry squares cleanly to maintain their shape during baking.
- Adjust the seasoning of the Dijon sauce to taste; more garlic or mustard can be added for stronger flavor.
- The beef cubes should be seared quickly and remain medium-rare for best texture and juiciness.
- If preferred, replace the dry red wine with beef broth or skip it for a non-alcoholic version.
- These bites can be prepared ahead by making the duxelles and Dijon sauce in advance.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
