Sometimes a special Valentine’s Day meal is most memorable when spent at home with your sweetie and made in your own kitchen. You put your heart into everything you cook, and this filet Wellington bites recipe is no exception.
Treat those you care about most to a not-your-everyday main course in honor of the holiday.Curious about the origins of this dish? It was named after the Duke of Wellington and traces back to a classic French recipe of beef wrapped in pastry.
Gather up the ingredients—it's time to get cooking! Impress your sweetheart with my take on the classic and enjoy every bite just as much as they do, too.
- 8 pieces beef tenderloin filet (2 ounces each)
- 1/2 pound white mushrooms (sliced)
- 1/2 teaspoon thyme (chopped)
- 1 shallot (diced)
- 4 tablespoon oil
- 1/4 cup Parmesan cheese (grated)
- 1 teaspoon black pepper
- 1 teaspoon salt (kosher)
- 4 prosciutto slices (halved)
- 10 puff pastry squares (4'' x 4'' each)
- 1 egg (beaten with 2 teaspoon water)
Preheat oven to 425°F.
Pour 2 tablespoons of the oil in a skillet set over medium heat.
Sauté the mushrooms with the shallots and thyme until all the moisture has evaporated and the mushrooms and shallots are cooked through, about 8–10 minutes.
Set the pan aside to cool.
In the meantime, in another skillet, heat the remaining oil.
Season the beef pieces with 1/2 teaspoon of salt and pepper.
Place the beef in the heated skillet and sear on each side about 2–3 minutes, or until brown.
Remove the beef from the skillet and set it aside.
When the mushrooms have cooled, place them into a bowl of a food processor and add the Parmesan cheese as well as the remaining salt and pepper.
Process until the ingredients are combined and very finely chopped, but not pureed.
Divide the mixture and place it in the middle of eight of the puff pastry squares.
Wrap a slice of prosciutto around the seared beef and place it on top of the mushroom mixture. Repeat with the remaining beef.
Wrap the puff pastry around each piece of beef and pinch the seams together. Place each wellington, seam-side-down, onto an ungreased cookie baking sheet.
With the two remaining squares of puff pastry, use a small heart-shaped cookie cutter to make eight heart garnishes.
Brush the surface of each pastry with the beaten egg and place a heart garnish on top.
Brush the hearts with the beaten egg and refrigerate the wellingtons for 10 minutes.
Bake until the pastries become puffy and golden brown, about 10 minutes to achieve a medium-rare doneness. (Add 5 minutes to the baking time to achieve a medium doneness; 10 minutes for medium-well.)
Let each wellington rest for 5 minutes before serving.
Cook’s Note: Have chicken on hand? It makes a delicious substitute for beef. Just cook thoroughly until a meat thermometer reaches 165°F, about 20–25 minutes.
If you want to prepare these for another holiday or special occasion, use a different cookie cutter shape or skip that step altogether. Any extra puff pastry can be transformed into a variety of easy desserts.