mini boeuf wellington la bouchée parfaite épices steak montréal sauce piquante ghost sauce dijon
40 minutes • 12 bites (starter)

Mini Beef Wellington

Firebarns Mini Beef Wellington are a perfect, sophisticated bite, topped with our Montreal Steak seasonings and topped with a Ghost-spiked Dijon sauce. Perfect for impressing at your holiday parties or shining at the next potluck!

Ingredients

  • 250 g beef tenderloin
  • 2 tbsp Montreal Steak seasonings
  • Olive oil
  • 200 g of puff pastry cut into 12 small squares
  • 1 beaten egg
  • 227 g white mushrooms
  • 1 French shallot
  • 1 clove of garlic
  • 6 slices of coarsely chopped prosciutto
  • 50 ml of red wine
  • Chopped chives for serving

Dijon sauce

  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 4 to 5 drops of Ghost Hot Sauce
  • Pepper from the mill to taste

Preparation

  1. Mix all the ingredients for the Dijon sauce and set aside in the refrigerator.
  2. In a food processor, mix the mushrooms, shallot and garlic well.
  3. In a skillet over medium-high heat, cook the mushroom mixture with butter until the water from the mushrooms has completely evaporated.
  4. Deglaze with the red wine and continue cooking until the wine has completely evaporated.
  5. Pour into a bowl and mix with the prosciutto and set aside.
  6. On a cookie sheet lined with parchment paper, spread the puff pastry squares and brush with the beaten egg.
  7. Spoon about a tablespoon of the mushroom mixture into the center of the squares and bake at 400°F for about 15 minutes or until the pasta is golden brown.
  8. Brush the filet mignon with oil and sprinkle with Montreal steak spice.
  9. Sear the filet mignon in a pan over high heat with butter for about 1 minute on each side (cooking time may vary depending on the thickness of the piece).
  10. Let the piece of meat rest for about 10 minutes and cut into small cubes.
  11. Place the beef cubes on the puff pastry and add the Dijon sauce. Sprinkle with chives before serving.

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