Mini Beef Wellington Appetizers


  • 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


  • 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.