MINI BEEF WELLINGTON HORS D'OUERVES

Mini Beef Wellington Hors D'ouerves image

This is the perfect party appetizer! These little hors d'oeuvres are sure to impress guests. They really are like a Beef Wellington in bite-size form. Cooking down the mushrooms in Madeira wine gives them great flavor. Prosciutto (or salami) adds savoriness while Dijon mustard gives the app a pop of tang. Everything is baked...

Provided by Monica Keleher

Time 1h30m

Number Of Ingredients 17

Ingredients

2 filet mignon steaks
4 Tbsp unsalted butter, divided in half
1 pkg petite button mushrooms, diced
1 pkg petite cremini mushrooms, diced
1 large shallot
4 clove garlic
2 pinch Herbs de Provence (approx)
3 sprig(s) fresh thyme
1 Tbsp olive oil
1 pkg puff pastry sheet, thawed
madeira wine
sea salt
freshly ground black pepper
thinly sliced prosciutto or dry hard salami slices
Dijon mustard
egg wash
additional butter as needed

Steps:

1. 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 2 Tbsp of butter; let it melt. Add the shallots and garlic. Cook till just translucent.
2. Add the mushrooms, the thyme and, if needed, a bit more butter and olive oil. Cook it down.
3. Add the Madiera wine. Taste and add more wine if needed. Season with salt and pepper.
4. Again taste. If it's amazing, take off the heat and let cool completely.
5. Season filet mignon with salt pepper and a bit of Herb de Provence on both sides.
6. In a cast iron skillet or good heavy bottom pan, add some olive oil and remaining 2 TBSP butter. 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.
7. At this point, you can allow 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.
8. Preheat oven to 425. Slice the filet into 2 bite slices.
9. 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.)
10. Smear with Dijon mustard.
11. 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.
12. Place the filet slice wrapped in prosciutto and Dijon onto the center of the puff pastry.
13. Seal by overlapping the sides and pressing the ends closed.
14. On a cookie sheet covered with aluminum foil or parchment paper and butter, place the individual Wellingtons sealed side down.
15. Brush lightly with the egg wash.
16. Place in oven and cook about 30 minutes. Keep an eye on them they are small.