STEP 1: For these individualized beef wellington bites, you can either throw them on your smoker OR oven at the exact same temperature (350ºF / 176.7ºC) – whichever you prefer. First, start off by creating your mushroom-based spread. Using a medium-sized pan, on medium-high heat, add your mushrooms, scallions, garlic, and thyme. Let the mushrooms sweat out all the liquid and turn into almost a paste by stirring frequently for about 5-7 minutes.
STEP 2: Next, let’s assemble our individualized beef wellington bites. Cut your beef tenderloin into 1.5” x 1.5” (3.8 cm x 3.8 cm) even cubes. Then, lay two slices of prosciutto in a cross, spread about 1 Tbsp of your prepared mushroom mixture into the centre. You want to coat your beef tenderloin cubes in a thin layer of dijon mustard. This will really give them lots of flavour. Place the cubed beef on top of your mushroom mixture and enclose/wrap each piece by folding it up onto itself and set aside.
STEP 3: Preheat your oven or pellet grill to 350ºF / 176.7ºC and have a grated baking sheet ready. You now want to lay out your phyllo pastry sheet. I used about 2 thin layers and cut them into approximately 6” (15.2 cm) squares. Place your prosciutto-wrapped beef wellington bites into the centre and fold up each side onto each other. Place each individualized beef wellington bite – seam side down on your grated baking sheet.
STEP 4: You can do an egg wash over the top to create a golden finish. Brush each piece with egg evenly and sprinkle sesame seeds (optional) to create golden gorgeous bites. Place in your oven or grill for approximately 25 minutes or until an internal temperature of 135ºF / 57.2ºC. If you want it more well done, continue cooking until your desired temperature. I used my TP-06B Thermopro meat thermometer to get an accurate reading. I did not want to overcook this delicate meat as it is so tender.
