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Faux Beef Wellington Bites -Steak Kabob Chunks


For Faux Beef Wellington

  • 2 tsp ghee or canola oil (or another oil with a high smoke point)

  • 2 lbs. Pasture to Plate Co. beef kabobs, Pre-cut into 24 1-inch pieces

  • 1 tsp each coarse salt and freshly ground black pepper

  • 12 oz. cremini mushrooms or white button mushrooms, finely chopped

  • 1 small shallot, minced

  • 2 sheets frozen puff pastry, thawed

  • 2 egg yolks, beaten

  • additional coarse salt for sprinkling before baking (optional)

For the Creamy Dijon Sauce:

  • 1/4 cup Dijon mustard

  • 3 tbsp mayonnaise

  • 2 tbsp sour cream

  • pinch of course salt and a few turns of freshly ground black pepper

For the Creamy Horseradish:

  • 1 cup sour cream

  • 1/4 cup prepared horseradish

  • kosher salt & freshly ground black pepper, to taste

  • a spoonful of dijon, optional


Make the sauce(s):

  1. Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to serve. These can be made up to two days ahead.

Make the wellingtons:

  1. Preheat your oven to 400F.

  2. Season the beef cubes with salt and pepper. Preheat a large skillet over high heat. Add the ghee or oil, and sear the beef quickly, for up to a minute, until browned. Remove the beef from the pan and set it in the refrigerator while you make the filling.

  3. Add the finely chopped mushrooms to the pan, also over high heat. Once they’ve released their liquid and are starting to brown, reduce the heat to medium and add the minced shallot. You’ll cook this for just a few more minutes until the shallot is soft, stirring frequently.

  4. “Drain” the filling on paper towels, remove the beef from the fridge and pat it dry.

  5. Line a sheet pan with parchment paper. Roll out two sheets of puff pastry to a large rectangle (add a small amount of flour if it sticks), about 10×14 inches. Cut each piece into 12 even pieces.

  6. Spoon approximately a tablespoon of the filling onto each square, then a piece of beef kabob. Bring up two opposite corners and press them together, then bring up the remaining two corners and press all the seams together. Place them seam-side down on the sheet pan.

  7. Brush the wellingtons with the beaten egg yolk. If desired, sprinkle a tiny amount of coarse salt on top of each wellington. Place in the preheated oven and bake until the puff pastry is golden brown, about 20 minutes.


Mindy L. Stedem

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