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 😉
- 1½-inch thick steak (enough to cut into 20 1-inch wide chunks of steak)
- Olive oil
- 20 Pepperidge Farm Puff Pastry Cups
- ¾ cup dijon mustard (approximately)
- Musrhoom Duxelle (See ingredients below)
- salt and pepper
- 6 slices of proscuitto
- Mushroom Duxelle
- 1 pint mushroom
- ¼ cup onion onion
- 1 tablespoon minced garlic
- 2 Tablespoons butter
- 1 tablespoon parsley
- ½ cup Chicken broth
- Preheat oven to the temperature on the puff pastry cup box.
- Cut steak into 1-inch thick pieces. Season both sides with salt and pepper.
- Heat oil over a skillet over high heat. Sear each piece of meat on each side for about 45 seconds - 1 minute.
- After taking the meat from the skillet, immediately brush every side lightly with dijon mustard.
- Cut each piece of proscuitto into three long slices. Cover with a thin layer of duxelle.
- 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.
- Place the puff pastry cups on a baking sheet, and bake for 10 minutes.
- After ten minutes, gently place one piece of steak on top of each puff pastry cup. Continue to bake for another ten minutes.
- Mushroom Duxelle
- In a food processor, place mushrooms, onions, and garlic and pulse until a slightly pasty mixture is created.
- In a sauce pan, heat butter until melted.
- 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)
- Remove from heat and cool completely.
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