Prosciutto & Dijon Beef Wellington Bites

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Elegant individual portions of beef tenderloin wrapped in flaky puff pastry with a tangy Dijon-mushroom layer, ideal for parties or appetizers. This French-inspired beef recipe, ready in about 114 minutes, pairs beef tenderloin, mixed mushrooms, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 90 min Cook: 24 min Serves 8 French cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Trim 1 lb beef tenderloin, season with 1.5 tsp kosher salt and 1/2 tsp black pepper, then pat dry.
  2. Step 2: Finely chop 6 oz mixed mushrooms and 1 small shallot. Melt 2 tbsp unsalted butter in a skillet over medium heat, add mushrooms and shallot, and cook for 7 minutes until deeply golden and moisture evaporates.
  3. Step 3: Stir in 1 tbsp Dijon mustard and 1 tsp all-purpose flour, cooking for 2 minutes until mixture thickens and pulls away from pan, then cool completely.
  4. Step 4: Preheat oven to 425°F. Roll puff pastry to 12x8 inches. Cut into 4x3-inch rectangles. Lay 6 prosciutto slices on a work surface, overlapping slightly.
  5. Step 5: Spread cooled mushroom mixture evenly over prosciutto, leaving 1/2-inch borders. Place 1-inch thick beef slices on top, then fold pastry over, sealing edges with egg wash (1 large egg beaten with 1 tsp water).
  6. Step 6: Place seam-side down on a parchment-lined sheet. Brush with egg wash and score lightly with a knife. Bake 22-24 minutes until pastry is puffed and golden, rotating pan halfway.
  7. Step 7: Rest 10 minutes before serving to allow juices to settle.

Related recipes