Beef Wellington Bites
Beef Wellington Bites
When I think of Beef Wellington, Chef Gordon Ramsay comes to mind. His is a traditional version using a cast-iron skillet, beef tenderloin, mustard, prosciutto, a chive crepe, mushrooms, and puff pastry. And there’s no question his recipe makes an impressive, decadent visual impact.
My recipe is a little different, and by “little” I mean bite size. The intent was to provide morsels packed with flavor perfect for your next tailgating party, or any gathering where you want finger food. Instead of tenderloin, I’ve used beef short ribs because they have more fat, making the meat juicier.
What is Beef Wellington?
Beef Wellington has roots in France, being used as a main dish. It’s not your everyday “pot roast.” Rather, this is a special occasion meal utilizing a good cut of meat (often filet or tenderloin). By using the center cut of beef, you get the most tender and succulent cut.
Think of the dish as an oversized, fancy wrap. You start with the mustard “marinade,” prosciutto, and mushroom, then put it inside a blanket of puff paster, which comes out golden brown.
Beef Wellington Bites, Ingredients
- 1 lb. beef ribs per person
- Coarse grain brown mustard
- Barbecue rub (your favorite)
- 1 oz. minced mushrooms per 1 pound of ribs
- Egg wash
Beef Wellington Bites, Instructions
- Preheat the smoker to 200 degrees F.
- Lather the ribs with mustard. This acts as an agent to keep the barbecue rub in place.
- Sprinkle on all sides with the barbecue rub.
- Smoke the ribs until their internal temperature is 203 F.
- Let cool enough so you can cut them.
- Increase the temperature on the grill to 400 F.
- Separate the ribs with a kitchen cleaver.
- Cut 1” cubes using a Chef’s Knife and solid cutting board.
- Layout 2” squares of the puff pastry.
- Using a pastry brush, apply a little of the egg wash on all four sides of the squares.
- Place a piece of 2” long prosciutto in the center of the square.
- Sprinkle with mushrooms.
- Wrap the cubes inside the puff pastry.
- Smoke at 400 degrees until the pastry is lightly browned.
- Serve with wine sauce.
Wine Sauce Ingredients
- 1 Tbs fresh minced garlic
- ¼ cup red or white onions
- 2 Tbs aged balsamic vinegar
- 1 cup beef stock
- 1 cup red drinking wine
- 2 Tbs butter
- Lightly sauté the garlic and onions in a touch of olive oil (1 minute)
- Add the vinegar, stock, and red wine.
- Increase for a rapid simmer (medium-high)
- Watch for reduction. It takes about 4 minutes for this to thicken.
- Turn the heat to low and whisk in the butter.
- Salt and pepper to taste (optional)
- Serve in paper cups for portable dipping.
Tips for Successful Wine Sauce
If you notice your wine sauce starting to break remove it from the burner right away. Quickly whisk in the butter.
Pit Master’s Memo: Beef Wellington History
Beef Wellington gets its name from the Duke of Wellington. It was created after his victorious battle at Waterloo in 1815. Chefs, of course, went straight to work to find the right dish to serve. The Duke wasn’t fussy, and enjoyed letting his cooks get creative.
Wrapping meat in pastry isn’t anything new. The Greeks started the trend with Cornish Pastry. However, what we now think of as Beef Wellington has a strong kissin’ cousin with French filet de boeuf en croute (say that 10 times fast!).
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