Description
These Beef Wellington Bites with Dijon Sauce are a delightful appetizer featuring tender beef, savory mushroom duxelles, and a flavorful Dijon sauce, all wrapped in crispy puff pastry.
Ingredients
Units
Scale
Dijon Sauce:
- 1/4 cup Dijon mustard
- 2 Tablespoons sour cream
- 2 Tablespoons mayonnaise
- 1 garlic clove, minced
- Kosher salt, to taste
Mini Wellingtons:
- 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
- Dijon Sauce – In a small bowl, whisk together Dijon mustard, sour cream, mayonnaise, garlic, and a pinch of salt. Refrigerate.
- Mini Wellingtons – Preheat oven, process mushrooms, shallots, garlic. Make duxelles, roll pastry, cut squares, brush with egg wash, add duxelles, bake. Sear beef cubes, add garlic-rosemary butter, assemble.
Notes
- If you don’t have a food processor, you can finely chop the veggies by hand.
- The duxelles need to cool completely before spooning onto the puff pastry squares.
- Work quickly when searing the steak to avoid overcooking.
- Assemble the bites immediately before serving to prevent sogginess.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
