Description
Beef Wellington Bites with Dijon Sauce are an elegant twist on the classic dish, perfect for impressing guests at any gathering. These savory mini bites feature tender beef tenderloin wrapped in flaky puff pastry, complemented by rich mushroom duxelles and crispy prosciutto. The accompanying Dijon dipping sauce adds a delightful zing that enhances the overall flavor profile, making these hors d’oeuvres a must-try for holiday parties or special events.
Ingredients
Scale
- 8 ounces white button or cremini mushrooms
- 1 pound Chairman’s Reserve Platinum® Angus beef tenderloin
- 3 ounces prosciutto
- 1/2 pound puff pastry
- 1/4 cup Dijon mustard
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 garlic clove
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, melt 1 tablespoon of butter and sauté chopped mushrooms, shallots, and two garlic cloves until moisture evaporates. Stir in red wine, salt, and pepper; cook until dry. Mix in rosemary and let cool.
- Sear beef tenderloin chunks in remaining oil until browned; season with salt and pepper.
- Roll out puff pastry on a floured surface and cut into squares. Layer mushroom duxelles, prosciutto, and beef on each square before folding the pastry over.
- Place on a baking sheet lined with parchment paper. Brush with egg wash and bake for 15–20 minutes until golden brown.
- For the Dijon sauce, whisk together Dijon mustard, sour cream, mayonnaise, minced garlic, and salt.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 bites (60g)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg