Mini Beef Wellington Appetizer

A twist on the traditional and famous beef wellington — a bite size version that is perfect for h’ourdoeuvre or appetizers. Elegant enough for a party, but delicious enough for Game Day. 

Did you watch Master Chef kids this past summer? I must admit, I was completely in awe over these kids…part of me couldn’t believe that such talented chefs could exist at such a young age. Like, what was I doing at that age? Not cooking like a trained chef, that’s for sure!

One of the things they made that stood out to me especially was beef wellington. I have always wanted to try to make beef wellington, but I just never feel like making and eating that much meat. However, it’s on my bucket list of foods to make, especially after seeing these kids make it.

When I saw puff pastry cups at the store during the holidays, I had a stroke of brilliance — I could make mini beef wellingtons. In case you aren’t familiar with beef wellington, it’s wrapped in puff pastry. So, I thought these puff pastry cups would be a fun way to incorporate that into these mini beef wellingtons.  Plus they are like the cutest little things ever, so I couldn’t wait to use them.

Everyone really enjoyed them…they didn’t last long at our New Year’s Eve Party, that’s for sure! It was a rather long process to make them, but it wasn’t hard. Just a lot of steps. And don’t let the mushroom duxelle scare you away…It really makes the dish. I also am not usually a fan of proscuitto, but after everything is cooked together, I think it tastes great. But, if you want a less expensive option, you can always use bacon.

Oh, and you have to brush the meat with the mustard immediately after you take them off the stove. That’s one lesson I learned from Chef Ramsey on Master Chef, Jr. So, just do it 😉

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Mini Beef Wellington Appetizers

Yield: 10

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Ingredients

• 1 1/2- inch thick steak, enough to cut into 20 1-inch wide chunks of steak
• Olive oil
• 20 Pepperidge Farm Puff Pastry Cups
• 3/4 cup dijon mustard, approximately
• Musrhoom Duxelle, See ingredients below
• salt and pepper
• 6 slices of proscuitto
• Mushroom Duxelle
• 1 pint mushroom
• 1/4 cup onion onion
• 1 tablespoon minced garlic
• 2 Tablespoons butter
• 1 tablespoon parsley
• 1/2 cup Chicken broth

Instructions

1. Preheat oven to the temperature on the puff pastry cup box.
2. Cut steak into 1-inch thick pieces. Season both sides with salt and pepper.
3. Heat oil over a skillet over high heat. Sear each piece of meat on each side for about 45 seconds - 1 minute.
4. After taking the meat from the skillet, immediately brush every side lightly with dijon mustard.
5. Cut each piece of proscuitto into three long slices. Cover with a thin layer of duxelle.
6. Place one piece of steak at the end of one of the proscuito and roll it up. Repeat until all of the pieces of steak are rolled up.
7. Place the puff pastry cups on a baking sheet, and bake for 10 minutes.
8. After ten minutes, gently place one piece of steak on top of each puff pastry cup. Continue to bake for another ten minutes.
9. Mushroom Duxelle
10. In a food processor, place mushrooms, onions, and garlic and pulse until a slightly pasty mixture is created.
11. In a sauce pan, heat butter until melted.
12. Add the paste, chicken brother, and parsley to the melted butter, and cook over medium heat until the liquid cooks out (about 4-5 minutes)
13. Remove from heat and cool completely.