Beef Wellington Bites

Instructions

1. Prepare the beef
   Season beef cubes with salt and pepper. Heat olive oil in a large skillet over high heat. Quickly sear the beef on all sides for about 30-45 seconds total (they should be very rare inside). Transfer to a plate, brush with Dijon mustard, and refrigerate for 15 minutes.
2. Make the mushroom duxelles
   In the same skillet, add shallots and garlic, cooking until fragrant (about 1 minute). Add mushrooms and thyme, cooking until mushrooms release their moisture and it evaporates (about 8-10 minutes). Add sherry or Madeira and cook until liquid is absorbed. Season with salt and pepper. Transfer to a bowl and refrigerate until cool.
3. Prepare the pastry
   Preheat oven to 400°F (200°C). Cut each puff pastry sheet into 12 equal squares (24 total). Place the squares on parchment-lined baking sheets and refrigerate for 15 minutes.
4. Assemble the bites
   Place a small amount of mushroom duxelles in the center of 12 pastry squares. If using pâté, add a small amount on top of the mushrooms. Place a piece of prosciutto on top, then place a beef cube on each. Brush the edges of pastry with egg wash, then place remaining pastry squares on top. Press edges with a fork to seal and trim excess if necessary.
5. Finish and bake
   Brush the tops with egg wash and cut a small vent in the top of each. Bake for 18-20 minutes, until pastry is golden brown and puffed. Let cool for 5 minutes before serving.
6. Prepare serving platter
   While the bites are cooling, prepare a serving platter by lining it with fresh greens or a napkin. Arrange the bites in rows or a circular pattern for an elegant presentation.