Mini Beef Wellington

Speaking of fancy, the next time you want to impress someone with your British culinary wizardry, make these mini beef wellington bites. They’re a golden burnished brown on the outside, but on the inside they’re a perfectly medium-rare pink. The tender, juicy beef is a nice foil against the flakiness of the pastry. There’s also secret added layers of deliciousness. Think thinly sliced parma ham, thyme butter roasted mushrooms, and a generous amount of dijon for a bit of a kick. I served these with a bit of garlicky mashed potatoes, but they’re perfect on their own as well.

Ingredients:

1 tbsp butter

1 lb mushrooms finely chopped

2-3 sprigs fresh thyme

beef tenderloin or filet, cubed

1 tbsp neutral oil

salt and freshly ground pepper

1-2 tbsp dijon mustard or to taste, Grey Poupon preferred

6 slices Prosciutto di Parma

2 sheets puff pastry thawed

1 egg yolk lightly beaten with 1 tsp water