Beef Wellington Bites

Have you ever wanted a Beef Wellington for lunch at work but nobody has one ready to go? Problem solved with these Beef Wellington Bites 🤣

I don't really think this makes the process any quicker, if anything it probably takes longer to do this than it does to make a full size one 😅

I started with the duxelles because it takes a little bit to cook down the shrooms. About halfway through I added minced shallots, garlic, and a little thyme.

In the same pan, I seard some chunks of costco flap meat in butter then chilled them. While that cools, cook shallots and garlic in the butter until soft, a little s&p, then red wine and let it reduce.

While it reduces, wrap the beef in prosciutto with the duxelles, wrap & roll tight, then chill again.

When the red wine is mostly gone, add beef stock, bay leaves, and thyme. Simmer and reduce by about half, strain out all the solids, adjust s&p to taste, and keep on low heat. If you'd rather have a thick gravy, now would be the time to whisk in a cornstarch or flour slurry to thicken it up.

While it reduces before straining it, wrap the chilled meat with puff pastry, roll it tight, and chill again 🤣

Preheat the oven to 400°, egg wash the pastry, bake until it browns, then dip and enjoy! These were great for work lunch the next day too, still tender without any need for a fork or knife 😂