Beef Wellington Bites Recipe |Appetizer

Ingredients:

1 tablespoon olive oil

1 cup diced button mushrooms

1 small shallot, diced

¼ teaspoon salt and pepper

1 (17.3 ounce) package frozen puff pastry dough, thawed

1 (5.2 ounce) Boursin cheese

1 (1-pound) trimmed beef tenderloin, cut into 24 (1/2 inch) cubes

3 tablespoons Dijon mustard

1 tablespoon butter

Egg Wash

2 egg yolks, beaten

½ teaspoon water

Horseradish Dipping Sauce

½ cup sour cream

½ cup mayonnaise

¼ cup prepared horseradish

½ teaspoon dried dill or chives

Heat oil in a small skillet over medium high heat. Add mushrooms and shallots. Sauté until browned. Toss in salt and pepper. Set aside to cool.
Dip each cut tenderloin into mustard. Set aside until all cubes are coated.
In medium sized skillet on simmer or medium high heat, let pan get hot. Watch carefully.
Add coated meat cubes to hot skillet. Allow to simmer until brown on both sides. Do not over cook.
Remove pan from heat, add 1 tablespoon of butter. Gently stir to coat browned meat. Let cool.
Whisk together egg yolk and water. Set aside.
On floured surface, roll out thawed pastry sheet into 12 x 12 inch square, about 1/8 inch thick.
Using a 3 x 3 inch template or biscuit square cutter, cut pastry into 12 squares.
Layer the following ingredients in the center of each pastry square, mushrooms, one beef cube, and ¼ teaspoon or more Boursin Cream. Brush edges of pastry with egg wash. Fold dough corners over filling in the center to make a packet. Pinch seal all 4 edges. Should look like an X on the top of the packet.
Place on a parchment lined baking sheet. Refrigerate for 20 minutes. Meanwhile make next batch.
Preheat oven to 450. Egg -wash refrigerated bites. Bake bites for 10 minutes until puffed and brown.
Mix together all ingredients for the dipping sauce. Serve with warm bites.