Recipe courtesy of Fork-n-Cork
Episode: Grab and Grub
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Wellington Bites
Total:
1 hr 45 min
Active:
1 hr 30 min
Yield:
20 to 30 servings
Level:
Advanced
Total:
1 hr 45 min
Active:
1 hr 30 min
Yield:
20 to 30 servings
Level:
Advanced

Ingredients

Wellington Filling:
Port Wine Cherry Sauce:
Horseradish Cream Sauce:

Directions

Preheat the oven to 425 degrees F.

Roll out the puff pastry slightly. Sprinkle the beef cubes with salt and pepper. Place 2 teaspoons of the Wellington Filling in the center of each puff pastry square. Top the filling with 1 cube of beef. Fold the edges of the pastry over the beef and crimp to seal the filling inside. Place on a greased baking sheet and brush with beaten egg.

Bake until golden brown, 8 to 10 minutes. Serve with Port Wine Cherry Sauce and Horseradish Cream Sauce.

Wellington Filling:

Combine the butter and oil in a large skillet over medium-high heat. Add the prosciutto and cook until the fat has rendered. Add the mushrooms, thyme and 1 tablespoon each salt and pepper. Saute for 8 to 10 minutes.

Transfer the mixture to a large bowl and allow to cool before folding in the Dijon and pâté.

Port Wine Cherry Sauce:

Combine the port, sugar, rosemary and 1 tablespoon black pepper in a saucepan and cook until reduced by one-third. Add the cherries and continue to reduce by another third. Add the butter and mix into the wine reduction with a stick blender.

Horseradish Cream Sauce:

Mix together the sour cream, mayo, horseradish, chives and 2 tablespoons each salt and pepper in large mixing bowl. Place in an airtight container and refrigerate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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