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4096 5196 R170

4096 Wild Mushroom Beef Wellington Bites

4096 Wild Mushroom Beef Wellington Bites

Preheat oven to 400°.  Line 2 large baking sheets with parchment paper. 

Generously season beef with 1 tablespoon of Cyprus Wild Mushroom Salt and Ground Black Pepper.  In a skillet over medium high heat, add the vegetable oil and sear the beef on all sides until browned.  Remove beef from skillet and place into a bowl with the Dijon mustard.  Coat all sides of the beef with the mustard. 

In the same skillet over medium high heat, melt the butter and then add the Freeze-Dried Shallots and mushrooms.  Sauté until tender, season with remaining Cyprus Wild Mushroom Salt, and Cut & Sifted Rosemary. 

On a cutting board, roll out 1 sheet of puff pastry until it is 1/8” thick.  Cut into 9 even squares, place a dollop of mushrooms on each, cover with a slice of prosciutto, and then a piece of the beef.  Bring each of the edges of the puff pastry together into the center and pinch together.  Turn over and place on a baking sheet.  Brush both the tops and sides of the puff pastry with egg.  Repeat with the other sheet of puff pastry.  When both baking sheets are filled, bake for 18 minutes or until puff pastry is golden brown. 

- 1 tablespoon vegetable oil

- 2 pounds beef tenderloin, cut into 1” cubes

- 1 tablespoon unsalted butter

- 8 ounces mushrooms, minced

- 2 tablespoons (5170) Freeze Dried Shallots

- 1 tablespoon (5010) Cut & Sifted Rosemary

- 2 tablespoons (4096) Cyprus Wild Mushroom Salt (Flake)

- ¼ teaspoon (5196) Ground Black Pepper

- ¼ cup Dijon Mustard

- 3 ounces Prosciutto, cut into 2 “squares

- 2 sheets puff pastry, at room temperature

- 1 egg, lightly beaten

Serve with a horseradish cream dipping sauce.   In a medium sized bowl combine, 1 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon Horseradish Powder, 1 tablespoon Dried Green Chives, 1/4 teaspoon Ground Black Pepper.


Beef Wellington Bites make an impressive presentation and will be a huge hit with any party


More Information
SKU 4096 5196 R170


Prep Time 20 Minutes
Cook Time 20 Minutes
Total Time 40 Minutes
Yield 18
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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