Beef Wellington Bites
Serves: 4-6
Total: 55 min
Prep: 30 min
Cook: 25 min
5.0
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Recipe Preparation
- Beef Tenderloin
- Phyllo Pastry (sheet)
- 1 cup button mushrooms, finely diced
- 1 small scallion, finely diced
- 1 clove garlic, minced
- 12 slices prosciutto
- 3 Tbsp Dijon mustard
- ½ tsp thyme
- 1 medium egg
- Sesame seeds (optional for garnish)
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Step Description
1
Preheat your smoker or oven to 350ºF (176.7ºC). In a medium pan over medium-high heat, cook the mushrooms, scallions, garlic, and thyme. Stir frequently for 5–7 minutes until the mixture becomes paste-like and all liquid has evaporated.
2
Cut beef tenderloin into 1.5” cubes. Lay two slices of prosciutto in a cross shape, spread 1 Tbsp of mushroom mixture in the center, and coat beef cubes with Dijon mustard. Place the beef on the mushroom mixture and wrap it with prosciutto.
3
Cut two thin layers of phyllo pastry into 6” squares. Place each wrapped beef cube in the center and fold the pastry over. Place seam-side down on a grated baking sheet.
4
Brush each parcel with beaten egg and sprinkle with sesame seeds if desired. Bake or grill for approximately 25 minutes or until the internal temperature reaches 135ºF (57.2ºC).
Use your
TP08S Wireless Meat Thermometer
to ensure doneness. Cook longer if you prefer more well-done meat.
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