Beef Wellington mini Hors d’oeurves

Beef Wellington mini Hors d’oeurves

I love beef wellington…and was having a cocktail/bookclub party with my friends one night…I really wanted to have some fantastic hors d’oeurves to go with the great wine and cocktails, since it was my first time hosting.  I came up with several unique tasty few bites. This was by far the favorite of everyone... although my lobster mac n cheese croquettes were a close second.

I am going to give you the measurements for the sampler batch I made this can easily be increased to accommodate your guest size.

 2 small filet mignon steaks

Salt pepper

Herbs d Provence

For the Duxelles

Mini button and porcini mushrooms (pulse in food processor)

Shallot (1 large 2 small) pulsed in food processor

4 garlic cloves pulsed in food processor

3 fresh time sprigs

2+ tablespoons of unsalted butter

1 tablespoon olive oil

Sea salt and freshly ground black pepper

Madeira wine

For the assembly of the dish

Puff pastry Thawed…and rolled out on some flour

I used two meats…prosciutto and salami

Fresh thyme leaves.

Dijon Mustard

Egg wash

Ok First off I made this dish in two days. I got the mushroom mixture ready and seared off the filet mignon. Then put it in the fridge for the night.

For the Duxelles

In a saute pan…add the olive oil and the butter let it melt…at the shallots and garlic. Cook till just translusent. Add the mushrooms and the thyme and if need be a bit more butter and olive oil…cook it down add the Madiera wine….taste it….add more wine if needed…then season with salt and pepper…again taste it…if it’s amazing…take of the heat and let it cool completely.

In a cast iron skillet of good heavy bottom pan add some olive oil and butter…Season filet mignon with salt pepper and a bit of herb de provence on both sides…When the pan is hot hot hot add the filet and sear on all sides…do not cook all the way through…you just want to sear the outside the inside should still be rare rare rare….

At this point you can all the meat to cool and put both the duxelles and the steaks in the fridge…If you want to make it all now…you can as well.

Preheat oven to 425

I sliced the filet into 2 bite slices.

Take a slice and wrap it in either prosciutto or the salami I made several of each and just decorated the puff pastry differently to be able to ID them later.

Smear them with Dijon mustard

Roll out the puff pastry and cut them so they are large enough to just fit and wrap  the slice of filet mignon.   Spread each square with the duxelles.  Place the filet slice wrapped in prosciutto and Dijon on the center of the puff pastry and seal by overlapping the sides and pressing the ends closed. 

On a cookie sheet covered in aluminum foil and butter Place the individual wellingtons…  Place in oven and cook about a ½ hour…keep an eye on them they are small.

When golden brown remove and place on a cutting board..allow to cool for at least 15 to 20 minutes…I made mine into lollipops for the prosciutto ones and just plated the salami one.  I loved them on their own but I made a bleu cheese dip.

Bleu cheese dip

Half and half

Wedge of bleu cheese

Parm cheese

Parsley

Scirachia

In a sauce pan heat the half and half till it is hot…just before it boils add some bleu cheese and grated parm cheese allow it to thicken on low heat..add salt and pepper to taste remove from heat and add chopped parsley and scirachia to taste .