Assembling a classic beef Wellington is a bit of a dramatic process.
Make beef dumplintons
If you havent run into beef Wellington yet, its a rather impressive meal.
Sounds delicious, and it is, but its a pain in my tenderloin.
The layering and rolling process is the most difficult part, because anything can go wrong.
I want nothing to do with that, so bite-sized Wellingtons it is!
Instead of fussing with that wrapping and rolling nonsense, I chose a more dumpling-esque appearance.
Similarly to preparing the traditional version, youll start with cooking the duxelles and set them aside to cool.
Its very easy to overcook smaller pieces, so just make a run at get color on two sides.
I cut the steak into cubes first so the searing would be quick.
Although the speed was there, I would have liked them to be less well-done.
Wrap and bake
Line a baking sheet with parchment paper.
Egg wash the perimeter of each pastry square.
Place a cube in the center of each prepared pastry square.
Bake at 415F for 10-15 minutes, or until the pastry has fully puffed, and browned.
The dumpling shape ensures all of the components stay inside for every bite, no slicing necessary.
This miniature iteration makes it easy to save a few pennies, just use a different cut of meat.
Line a sheet pan with parchment paper.
Pan sear the cut of steak in the olive oil over high heat.
About 1-2 minutes per side.
Set aside to cool.
Cut the steak into six equal sized pieces, and set aside in a small bowl.
Once the beef has cooled slightly, add the dijon and stir to coat.
Cut the thawed sheet of puff pastry into six equal squares.
Place them on the prepared sheet pan, and lightly egg wash the borders of each piece.
Rip or cut a small piece of prosciutto and lay it in the center of the pastry.
Layer a teaspoon or two of the duxelles on top.
Place a dab of pate on the mushrooms.
Place one piece of dijon-coated beef in the center of the filling.
Pull all four corners of the pastry square together, up and over the filling.
Pinch the seam securely.
Using a toothpick or paring knife, make a tiny vent hole at the top of each pastry.
Lightly egg wash the outside walls.
Bake at 415F for 10-15 minutes, or until the pastry has fully puffed, and browned.
Let cool slightly before serving.
