How to Make Beef Wellington Appetizers
There is such a thing as being overdressed. And this holiday, we’ve managed to strip down the traditional beef wellington –commonly served at weddings or steakhouses –and make it fashionable for any occasion. It’s a modern spin on a classic dish.
And did we mention that it only takes 30 minutes?
With a natural flavor that can only come from 100% grass fed beef, the Pre Beef Wellington Bites are crispy and buttery on the outside and savory on the inside.
The best part is that we’ve made it easy to make. In fact, we made this recipe over and over again, combining the “best-of’s” from recipes around the internet, all to ensure that you’re getting the best advice available. It’s Pre team tested and approved.
Follow our step-by-step guide to bite-sized wellingtons below. Impressed by your own creation? Let us know how you did by posting your picture online with #PREbrands.
Beef Wellington Bites Recipe
Serves: 9 pieces
Prep Time: 10 min | Cook Time: 20 min
Ingredients:
- 1 Pre Filet Mignon
- 9 pieces procuitto (enough to fill ½ cup)
- 1 sheet puff pastry
- 1 egg beaten with 2 tsp water to make egg wash
For the Mushroom Duxelles:
- 1 small shallot, minced
- 1 medium sized baby bella mushroom, diced
- ½ tsp garlic, minced
- ¼ tsp salt
- 1/8 tsp pepper
- 1 tbsp butter
Instructions
Cut Pre Filet Mignon into 9 squares. Preheat a skillet to medium-high heat on the stove and heat olive oil. Once hot, place all the squares in the pan and sear on each side for 30 seconds. Remove from pan and set aside.
Finely chop the shallot and mushroom.
Using the same skillet the filet mignon cooked on, heat butter on medium-high heat. Add shallot and garlic, and stir for 30 seconds. Reduce heat to medium and add the remainder of the mushroom duxelles ingredients. Continue to stir, cooking until the mushrooms caramelize (5-10 minutes). Set aside.
Unroll 1 sheet of puff pastry, and cut into 9 squares. Use a spoon to brush egg wash on each square. The egg wash helps the pastry stick together.
On each pastry square, place 1 tsp of the mushroom mixture in the center. Wrap each filet bite with prosciutto, then place it on top of the mushroom mixture.
Fold the pastry square over the filet as if wrapping a present. Use egg wash to help seal the seams.
Place all 8 on a baking sheet, seam side down. Use a fork or knife to poke four holes in the top, allowing the bites to vent. Place in middle rack of the oven and bake for 12 minutes at 425 degrees.
The Finished Beef Wellington Appetizer
Enjoy your bite-sized wellingtons! If feeding a larger crowd, simply double or triple the recipe. Serve with a light-bodied red wine to complement the buttery, savory flavor of your appetizer.
