Prepare a special dinner with Fort Myers Executive Chef Jillian Lane’s Mini Beef Wellington bites. This recipe offers a small-format version of the classic dish, featuring seared filet mignon, mushroom duxelles, Dijon, and chicken liver pâté wrapped in puff pastry and baked until golden. These bites make an impressive starter or main course addition for an evening at home.
Mini Beef Wellington with Chicken Liver Pâté
Prepare a romantic dinner with Fort Myers's Executive Chef's Jillian Lane's Mini Beef Wellington bites. A bite‑sized take on Beef Wellington featuring seared filet mignon, mushroom duxelles, Dijon, and chicken liver pâté wrapped in puff pastry and baked golden.
Equipment
- Chef's Knife
- Cutting Board
- Sauté Pan
- Wooden spoon or heatproof spatula
- Tongs
- mixing bowl
- Small bowl (egg wash)
- Pastry brush
- Sheet pan
- Parchment Paper
- Measuring spoons
- For the Chicken Liver Pâté:
- Medium Saute Pan
- food processor
- Spatula
- Ramekins or small serving dishes
- Small saucepan (to melt butter)
- Baking sheet (for toasting baguette)
Ingredients
Mini Beef Wellington
- 2 sheets puff pastry thawed and lightly rolled out; cut into 20–24 even squares
- 2 shallots minced
- 4 cloves garlic minced
- 1 lb baby portobello mushrooms cleaned and minced
- 1 Tbsp thyme leaves
- ¼ cup Dijon mustard
- 1 lb filet mignon cut into 1-inch cubes
- 2 Tbsp vegetable oil
- 1 egg lightly beaten
- Kosher salt and pepper
Chicken Liver Pâté
- Dee & Shane’s Fabulous Chicken Liver Pâté
- ½ lb chicken livers
- ½ cup butter plus additional melted butter for sealing, if desired
- 1 large white onion chopped
- 1 –2 cloves garlic crushed
- 2 bay leaves
- 1 shot brandy or cognac
- Freshly ground black or white pepper
- Orange marmalade for serving
- 1 baguette sliced and toasted
Instructions
Beef Wellington Instructions
Prepare the Beef
- Preheat oven to 400°F.
- Heat a sauté pan over high heat and add half the vegetable oil.
- Season half the steak cubes with salt and place into the hot oil. Quickly sear on all sides, then remove immediately to stop the cooking.
- Repeat with the remaining oil and steak. Set all seared steak aside.
Cook the Mushroom Mixture
- In the same pan, reduce heat to medium-high.
- Add the shallots, garlic, thyme, and minced mushrooms.
- Cook, stirring occasionally, until mushrooms release their liquid and the pan becomes dry.
- Season with salt and pepper to taste.
- Set mixture aside to cool slightly.
Assemble the Wellingtons
- Place puff pastry squares on a clean work surface.
- Using the back of a spoon, lightly spread Dijon mustard in the center of each square, keeping edges clean.
- Add a small dollop of pâté to the center of each square.
- Spoon about 1 teaspoon of the mushroom mixture over the pâté.
- Place one cube of filet mignon on top.
- Bring the four corners of the pastry together over the filling and pinch to seal.
- Place each piece seam-side down on a parchment-lined baking sheet.
- Bake at 400°F for 15 minutes, or until pastry is puffed and golden brown.
Chicken Liver Pate Instructions
Cook the Livers
- Melt butter in a pan over medium heat.
- Add chopped onion and sauté for about 5 minutes, until softened.
- Add chicken livers, garlic, and bay leaves.
- Cook over moderate heat, stirring, for 4–8 minutes, until livers are just cooked through.
- Season with salt and pepper.
- Add brandy and cook for 1–2 minutes more.
- Remove from heat and cool slightly.
Blend and Chill
- Remove bay leaves.
- Transfer mixture to a food processor and blend until smooth.
- Taste and adjust seasoning with additional salt and pepper.
- Spoon pâté into ramekins or serving dishes.
- If desired, pour a thin layer of melted butter over the top to seal.
- Chill in the refrigerator until ready to serve.
Prepare the Toasted Baguette
- Slice baguette into ¼-inch rounds.
- Lightly brush with olive oil and sprinkle with kosher sea salt.
- Place on a sheet pan and toast at 400°F for about 6 minutes, or until edges turn golden.
- Top each toasted baguette slice with pâté and a small dollop of orange marmalade.
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