My favorite thing to eat are appetizers! I can never decide when I go out for lunch or dinner, what to have; so, what better than appetizers to sample different flavors? I have never had Beef Wellington, but I love filet mignon. I am a huge fan of all breads. So what could be better? But wait! I love steaks with compound butters; and, I love accouterments like blue cheese, caramelized onions, mushrooms, wine reductions, and if I were independently wealthy, foie gras, with meat. So as an experiment, I have put together Unbelievable Beef Wellington Bites, kicked up from the traditional recipe and in an appetizer size so my guests and I will have room to eat other things. —Pam
In saute pan over medium high heat, add oil. Season filet both sides with salt and pepper. Add filets to pan and sear both sides, approximately 3 minutes per side. When caramelized on both sides. Remove from heat to a plate and let rest for 5 minutes.
While steak is resting, add 2 TBSP butter and shallots to pan. When translucent, add other 2 TBSP butter and mushrooms. Let all the items caramelize and then add port wine and thyme. Simmer over medium low heat until wine has reduced. Remove from heat.
In a mixing bowl, combine Philadelphia Cream Cheese and crumbled blue cheese.
On a lightly floured surface, roll out puff pastry dough to form a 12" x 12" square. Cut into 4" x 4" squares. You will have 9 squares when done. Repeat process with other puff pastry sheet.
Now, slice filet into 1/4" strips. Working one dough square at a time, spread cheese mixture on center of dough leaving about 1/2" on the sides. Next, put a teaspoon of shallot/mushroom mixture on top. Then top with a slice of filet. Roll tucking sides under, like making a burrito, making sure to pinch the seams closed. Place seam side down on baking sheet and repeat process to all the squares are complete.
Brush rolled dough with egg wash and place baking sheet in the oven for 20 minutes or until golden brown. Remove from oven and serve.
These can be made ahead, covered with plastic wrap and placed in the refrigerator. Then when ready, brush with egg wash, bake, and serve.