Finger Food Beef Wellington
November 21, 2023 by Kimberly
Enjoy the fancy version of Beef Wellington in bite-sized form. Enjoy tender beef wrapped in buttery batter and create a delicious and premium snack. Perfect for adding a touch of class to any gathering or occasion, a simple yet sophisticated treat that everyone will enjoy.
45 MINUTES
INTERMEDIATE
OMNIVORE
ENGLISH
93 PER PIECE
FANCY
DINNER PARTY / CHRISTMAS
APPETIZER
AUTUM/ WINTER
INTRODUCTION
ABOUT THE RECIPE
Take your event to the next level with these mini beef wellingtons, as a symphony of flavors unfolds with every bite, seamlessly blending mushrooms, Parma ham and a touch of Dijon mustard. This exquisite combination offers a sophisticated taste sensation in each delicious, finger-friendly parcel – perfect for adding a touch of gourmet flair to your party or event.
How to serve:
Present these delicious Beef Wellington finger foods at your Christmas party or on Christmas Eve, for example. These beef bites can be enjoyed on their own or with my spicy Cumberland sauce for an extra festive kick. With their delicious flavors, these canapés will enhance your Christmas party and are an irresistible and perfect addition to your festive table.
How to store:
To ensure optimum freshness, keep Beef Wellington wrapped in plastic wrap, beeswax cloths, aluminum foil or an airtight container in the refrigerator for up to two days. If you plan to store them for longer, freeze them in an airtight container, making sure to separate the layers with parchment paper. When you’re ready to enjoy the Wellingtons, reheat them in the oven to keep the batter crispy. Defrost frozen Wellingtons in the fridge before reheating to ensure they retain their delicious texture.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
If you want to get to know me better, click here!
„Let’s make a piece of happiness“
INGREDIENTS
FOR 16 PIECES
Mushroom Filling
- 1 shallot
- 1 tbsp butter
- 180g mushrooms (1.5 cups)
- 1 tsp dried thyme
- 1 tbsp fresh parsley
- 3 tbsp port wine (or any other red wine)
- salt
- pepper
individual ingredients
- 1 store-bought puff pastry
- 200g beef fillet (7 oz.)
- 100g prosciutto di parma (3.5 oz.)
- 1 tbsp butter
- 1 tsp dijon mustard
- 1 egg
- salt
- pepper
ACTIVE: 10 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- sharp knife
- chopping board
- food processor if necessary
- small bowl
- small pan
- kitchen basting brush
- Cut the mushrooms into very small pieces with a knife or chop briefly in a food processor.
- Cut the shallot into very small pieces or chop briefly in a food processor.
- Finely chop the parsley.
- Cut the puff pastry into 16 equal pieces.
- Cut or tear the Prosciutto di Parma into 16 equal pieces.
- Crack an egg into a bowl and whisk it together.
ACTIVE: 25 min
PASSIVE: 10 min
COOKING
1. Fry the mushrooms in a pan without adding any fat so that the water can evaporate and the mushrooms do not become mushy and brown. Once the mushrooms are lightly browned, add a tablespoon of butter to the pan.
2. Secondly fry the finely chopped shallot in the pan with the mushrooms and melted butter until soft. When the onions are soft, deglaze everything with 3 tablespoons red wine and reduce for approx. 5-8 minutes. There should be no liquid left on the bottom, but everything should be absorbed into the mushrooms. Next, add the chopped fresh parsley, dried thyme and salt & pepper to taste to the pan. Set the mushroom mixture aside.
3. Now sear the fillet of beef very briefly on all sides in a pan with 1 tbsp butter. Remove the meat from the pan and cut into 16 equal pieces. Set aside.
4. First place the Prosciutto di Parma on the individual pieces of puff pastry so that the edges of the pastry are still visible around the ham. Next, place approx. 1/2 tsp of the mushroom mixture on each piece of ham. Then place a piece of beef fillet on top of the mushroom mixture. Brush the fillet of beef with a little mustard. Now roll up the pieces and seal the ends.
5. Preheat the oven to 200°C (390°F) and place the Beef Wellington finger food in the fridge until then.
6. When the oven is preheated take the Beef Wellington Finger Food pieces out of the fridge and place on a baking tray lined with baking paper. Make diagonal incisions in all the pieces and brush with the beaten egg.
7. Finally bake in the oven at 200°C (390°F) for about 10 minutes or until lightly browned on the outside. If the pieces of meat are very thin, it cannot be guaranteed that the meat will be cooked medium. But even if the meat is not medium, it will be very tender and fall apart in the mouth. My Cumberland sauce goes wonderfully with this.
NOTE: The calorie information may vary depending on the product used, country and region.
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