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Chef John's Beef Wellington Bites

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PREP TIME
45 min
COOKING TIME
75 min
TOTAL TIME
140 min
SERVINGS
4 servings
Dinner British
Chef John's Beef Wellington Bites
Ingredients
  • 3 tablespoons unsalted butter
  • 10 large brown mushrooms, finely chopped
  • 1/4 teaspoon salt
  • 2 tablespoons minced shallots
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 3 tablespoons white wine
  • 2 ounces pate
  • 4 (8 ounce) filet mignon steaks
  • salt and freshly ground black pepper to taste
  • 2 tablespoons salted butter
  • 1 (17.25 ounce) package frozen puff pastry
  • 2 tablespoons Dijon mustard
  • 1 large egg, beaten
  • 1 teaspoon water
Instructions
1
Heat a substantial amount of butter over a medium-high heat setting. Add the sliced mushrooms and a pinch of salt; stir constantly until they develop a deep, rich brown color and an appealing caramelized aroma, approximately 5 minutes. Initially, they will appear wet and soggy but will transform as the cooking progresses.
2
Add sliced shallots to the pan and cook until they soften and turn translucent, around 3 minutes. Introduce a few grinds of black pepper, a dash of cayenne, and a splash of white wine into the mixture; stir until the liquid has evaporated, about 1 minute. Remove the pan from the heat source and transfer the contents to a chilled bowl to cool to room temperature.
3
Add the pate to the cooled mushroom mixture; use a spoon to mash and combine it thoroughly. Set aside for future use.
4
Generously season the filets with a combination of salt and pepper. Melt butter in the same pan over high heat; sear, one at a time, until the sides and edges are nicely browned, approximately 5 minutes per filet. Transfer the cooked filets to a plate and refrigerate until needed.
5
Cut each sheet of puff pastry into 4 equal squares. Place one square on a lightly floured surface and spoon about 3 tablespoons of the pate mixture into its center. Press out the pastry to roughly the same size as a filet and spread 1/2 tablespoon of mustard on top of one filet; place it, mustard-side down, onto the pate.
6
Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough on the bottom of the filet, but try not to overstretch it on the sides and top. It's okay if there are a few small holes at the bottom; flip Wellington over and place seam-side down on a plate. Repeat this process to create the remaining 3 Wellingtons; then transfer all of them to the refrigerator.
7
Preheat your oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
8
Cut the remaining 4 squares of puff pastry into circles that are roughly the same size as the Wellingtons. Place these circles on the prepared sheet pan and poke all over each circle with a fork.
9
Bake in the center of your preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase your oven temperature to 450 degrees F (230 degrees C).
10
Transfer the Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat an egg with water in a small bowl.
11
When the Wellingtons have been frozen for 15 minutes, transfer them to the prepared pan and generously brush with egg wash.
12
Bake pastry in the center of your preheated oven until it's golden brown and puffed, and the filets are cooked through, approximately 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
13
Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
14
Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.