Beef Wellington. There’s something so… refined about Beef Wellington. I’m incredibly drawn to its classic allure, and how the English staple seems to stand the test of time.
I first tried Beef Wellington at Boca — one of my favorite restaurants at the time in Cincinnati, Ohio. They do an incredible Beef Wellington served perfectly medium-rare, with a truffle sauce that’ll blow your mind. I went on to make Beef Wellington at home for special occasions, but it’s no secret that it’s not exactly the simplest recipe to execute.
Enter: Beef Wellington BITES. All of the flavors of a classic Beef Wellington, but miss me with the hours of slaving away in a kitchen and praying to the culinary gods that when you slice into your little pocket of meaty goodness the beef won’t be overcooked. Once all of the ingredients are cooked and ready, I set up a little assembly line with Jeffrey and try to resist popping every other piece of steak into my mouth.
These are always the first hors d’oeuvres to go whenever I make them, so if you’re looking for a crowd-pleasing dish to bring to your next holiday party then I’ve got you right here.
- 1 sheet puff pasty
- 1 pound steak
- 1 package sliced white mushrooms
- 1 3oz package sliced proscuitto
- 2 tbsp butter
- Olive oil
- Dijon Mustard
- Salt and pepper to taste
- Cocktail skewers or toothpicks
- Remove puff pastry from freezer and allow to thaw.
- Slice steak into bite-sized cubes, approximately half an inch across. (I prefer a bigger bite of pretty rare steak as you can see in the photos, so keep in mind that larger bites will take longer to cook.) Set aside steak to allow meat to come to room temperature.
- Cook puff pastry according to package instructions; typically 12-15 minutes at 400 degrees.
- While the puff pastry bakes, sauté mushrooms in olive oil until well-browned and the mushrooms' natural moisture has evaporated. Add 1 tbsp butter and allow the butter to brown, then add salt, pepper and thyme to taste.
- In a cast iron pan, heat a mixture of 1 tbsp butter and olive oil until very hot. Working in batches, add your steak cubes and brown on each side, being careful not to overcook. Transfer to a plate and allow meat to rest.
- Once the puff pastry is cool enough to handle, use a sharp knife to cut the dough into 1-inch squares.
- Begin assembling your bites on skewers in this order: puff pastry with a dab of dijon mustard, a small bundle of prosciutto, one mushroom slice and finally one steak bite.
- Sprinkle salt and crack pepper over top to taste, serve.
© 2017, insatiably. All rights reserved.