Beef Wellington Bites

Everything great about a classic beef wellington, shrunk down to a two-bite appetizer. Seared cubes of grass-fed filet mignon are wrapped in prosciutto, set on a buttery mushroom duxelles, and sealed in puff pastry before baking until golden. Elegant enough for holiday parties and simple enough to make any time a little celebration is called for.

Total Time: 30 minutes

Servings: 9 bites

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Beef Wellington Bites Ingredients

• 1 5-ounce Pre grass-fed filet mignon steak

• 1 tablespoon olive oil

• 1 sheet frozen puff pastry, thawed

• 1 egg, beaten with 2 teaspoons water for egg wash

• 9 thin slices prosciutto

Mushroom Duxelles:

• 1 tablespoon butter

• 1 small shallot, minced

• ½ teaspoon garlic, minced

• 1 medium baby bella mushroom, finely diced

• ¼ teaspoon salt

• ⅛ teaspoon pepper

Instructions:

1. Preheat oven to 425º F.

2. Cut filet into 9 cubes. Heat olive oil in a skillet over medium-high heat. Once hot, sear cubes 30 seconds per side, then remove and set aside. (Why: a quick sear builds flavor while keeping the center from overcooking in the oven.)

3. In the same skillet, melt butter over medium-high heat. Add shallot and garlic and stir 30 seconds. (Why: the same pan picks up browned bits from the sear for deeper flavor.)

4. Reduce heat to medium and add mushroom, salt, and pepper. Cook, stirring, until mushrooms caramelize, 5 to 10 minutes. Set aside.

5. Unroll puff pastry and cut into 9 squares. Brush each square with egg wash. (Why: egg wash helps the pastry stick together and seal.)

6. Place 1 teaspoon duxelles in the center of each square. Wrap each filet cube in prosciutto and set it on top of the duxelles.

7. Fold pastry over the filet as if wrapping a present, brushing seams with egg wash to seal.

8. Place beef wellington bites seam side down on a baking sheet. Poke 4 small holes in the top of each with a fork or knife. (Why: venting lets steam escape so the pastry bakes up crisp.)

9. Bake on the middle rack 12 minutes, until pastry is puffed and golden brown.

Notes:

• The quick sear and short bake leave the filet medium-rare inside the pastry.

• To feed a larger crowd, double or triple the recipe.

• A light-bodied red wine complements the buttery, savory flavor of these bites.