Name: Wellington Bites
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 20 to 30 servings
Ingredients: Puff pastry sheets, cut into 4-inch squares (1 sheet for each beef cube); 5 pounds beef filet, cut into 1-inch cubes; Kosher salt and freshly ground black pepper; Wellington Filling, recipe follows; 6 eggs, beaten; Port Wine Cherry Sauce, for serving, recipe follows; Horseradish Cream Sauce, for serving, recipe follows; 2 sticks (1 cup) butter; 2 tablespoons olive oil; 8 ounces prosciutto, finely diced; 5 pounds mushrooms, cremini or button, finely chopped; 2 tablespoons chopped fresh thyme; Kosher salt and freshly ground black pepper; 1/4 cup Dijon mustard; 7 ounces goose pâté; 1 bottle port wine; 1 cup sugar; 1 tablespoon dried rosemary; Freshly ground black pepper; 3 cups dried cherries; 1 pound (4 sticks) butter, at room temperature; 4 cups sour cream; 1 cup mayonnaise; 3/4 cup prepared horseradish; 2 tablespoons chives, chopped; Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 425 degrees F.
Roll out the puff pastry slightly. Sprinkle the beef cubes with salt and pepper. Place 2 teaspoons of the Wellington Filling in the center of each puff pastry square. Top the filling with 1 cube of beef. Fold the edges of the pastry over the beef and crimp to seal the filling inside. Place on a greased baking sheet and brush with beaten egg.
Bake until golden brown, 8 to 10 minutes. Serve with Port Wine Cherry Sauce and Horseradish Cream Sauce.

Wellington Filling:

Combine the butter and oil in a large skillet over medium-high heat. Add the prosciutto and cook until the fat has rendered. Add the mushrooms, thyme and 1 tablespoon each salt and pepper. Saute for 8 to 10 minutes.
Transfer the mixture to a large bowl and allow to cool before folding in the Dijon and pâté.

Port Wine Cherry Sauce:

Combine the port, sugar, rosemary and 1 tablespoon black pepper in a saucepan and cook until reduced by one-third. Add the cherries and continue to reduce by another third. Add the butter and mix into the wine reduction with a stick blender.

Horseradish Cream Sauce:

Mix together the sour cream, mayo, horseradish, chives and 2 tablespoons each salt and pepper in large mixing bowl. Place in an airtight container and refrigerate.