Wellington Bites

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Puff pastry sheets, cut into 4-inch squares (1 sheet for each beef cube)

5 pounds beef filet, cut into 1-inch cubes

Kosher salt and freshly ground black pepper 

Wellington Filling, recipe follows

6 eggs, beaten 

Port Wine Cherry Sauce, for serving, recipe follows

Horseradish Cream Sauce, for serving, recipe follows

Wellington Filling:

2 sticks (1 cup) butter

2 tablespoons olive oil 

8 ounces prosciutto, finely diced

5 pounds mushrooms, cremini or button, finely chopped 

2 tablespoons chopped fresh thyme

Kosher salt and freshly ground black pepper 

1/4 cup Dijon mustard 

7 ounces goose pâté

Port Wine Cherry Sauce:

1 bottle port wine

1 cup sugar 

1 tablespoon dried rosemary 

Freshly ground black pepper 

3 cups dried cherries 

1 pound (4 sticks) butter, at room temperature

Horseradish Cream Sauce:

4 cups sour cream

1 cup mayonnaise 

3/4 cup prepared horseradish 

2 tablespoons chives, chopped

Kosher salt and freshly ground black pepper