Individual Beef Wellington Bites

Ingredients

Instructions

1. 1

   PREPARE THE BEEF: Remove tenderloin from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels - this is essential for a good sear. Season generously with salt and pepper on all sides.

2. 2

   SEAR THE BEEF: Heat olive oil in a large skillet over high heat until smoking. Working in batches to avoid crowding, sear each beef piece for 30-45 seconds per side until deeply browned all over - you want a dark crust but the interior should remain completely raw. Transfer to a wire rack immediately. The searing adds flavor and creates a barrier to keep juices in.

3. 3

   COOL AND SEASON: Let seared beef cool to room temperature, about 15 minutes. Once cool, brush each piece evenly with Dijon mustard - this adds flavor and helps the prosciutto adhere. The beef must be completely cool before wrapping or the prosciutto will cook and tear.

4. 4

   MAKE THE DUXELLES: In the same skillet over medium heat, melt 2 tbsp butter. Add minced shallots and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add finely chopped mushrooms (they should be almost paste-like) and fresh thyme. Season with salt and pepper. Cook 15-20 minutes, stirring frequently, until ALL moisture has evaporated - this is crucial. The mixture should be completely dry and paste-like. Spread on a plate to cool completely.

5. 5

   ASSEMBLE THE WELLINGTONS: Lay a large piece of plastic wrap on your work surface. Arrange 1 slice of prosciutto on the plastic. Spread 2-3 tbsp duxelles in an even layer over the prosciutto. Place one beef piece at the edge closest to you. Using the plastic wrap to help, roll the beef tightly in the prosciutto and duxelles, creating a tight cylinder. Twist the ends of the plastic wrap like a candy wrapper to compress. Refrigerate 15 minutes to firm up.

6. 6

   WRAP IN PASTRY: Roll GF puff pastry to 1/8-inch thickness on a lightly floured surface. Cut into rectangles large enough to wrap each beef bundle with 1-inch overlap. Remove plastic wrap from beef. Place beef bundle on pastry and roll up, sealing the seam with beaten egg. Trim excess pastry and seal ends by pressing with a fork. Score the top decoratively with a sharp knife if desired. Refrigerate all wellingtons at least 30 minutes (up to 24 hours) - this firms the pastry and prevents shrinkage.

7. 7

   BAKE THE WELLINGTONS: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Brush each wellington generously with egg wash (beaten egg with 1 tbsp water). Bake 20-25 minutes for medium-rare (internal temp 125°F), 25-28 minutes for medium (135°F). The pastry should be deep golden brown and puffed.

8. 8

   MAKE THE RED WINE SAUCE: While wellingtons bake, make the sauce. In a saucepan over medium-high heat, melt remaining 2 tbsp butter. Add any reserved shallots and cook 2 minutes. Pour in red wine and let it bubble vigorously, scraping up any browned bits. Reduce by half, about 3-4 minutes. Add beef broth and continue reducing until sauce coats the back of a spoon, another 5-8 minutes. Season with salt and pepper. For a richer sauce, swirl in 1 tbsp cold butter off heat.

9. 9

   REST AND SERVE: Remove wellingtons from oven and let rest 5 minutes - this allows juices to redistribute and the internal temperature to equalize. Slice each wellington in half on a diagonal to show the layers. Arrange on warm plates and drizzle with red wine sauce. Serve immediately while pastry is crisp.