Beef Wellington Bites

4 center cut filet mignons, 1½ inches thick, about 6 ounces each

4 tablespoons butter, divided

1 pound large mushrooms, thinly sliced

2 tablespoon finely chopped shallot

2 tablespoon minced garlic

1 teaspoon dried thyme

2 teaspoons chopped parsley

¼ cup Madeira wine (optional)

2 large eggs

3 sheets puff pastry, defrosted, from 1½ boxes

12 tablespoons blue cheese (about 8 ounces)

1 egg, beaten for egg wash

Pat filets dry; season generously with salt and pepper.

Melt 2 tablespoons of butter in hot cast iron skillet, or shallow sauté pan; add meat and sear quickly, being careful not to cook through as you want it to be rare on the inside. (A meat thermometer should register 110 degrees for rare.) Chill in refrigerator uncovered, until cold, about 1 hour.

Melt remaining 2 tablespoons butter in a heavy skillet over high heat. Add mushrooms, shallots, garlic, thyme, parsley and wine; stir to combine and season with salt and pepper to taste. Cook over moderate heat, until mushrooms are lightly browned and mixture is dry. Transfer mushroom mixture to a bowl to cool completely. Cut each steak into 1½-by-1-inch cubes, about 36 pieces.

On a lightly floured surface roll one sheet of puff pastry sheet to a 12-by-14-inch rectangle. Divide and cut into 12 smaller squares. Place 1 teaspoon blue cheese in center of a square and top with small amount of mushroom mixture and then a piece of filet. Wrap by overlapping opposite corners of pastry. Press seam to ensure filling is completely encased. Repeat until all ingredients have been used. Refrigerate, loosely covered, until pastry is cold and firm; at least 1 hour, or up to 1 day.

Heat oven to 425 degrees. Line a baking sheet with parchment paper.

In a small bowl lightly beat egg to make an egg wash. Place Wellingtons on prepared pan and brush top and sides of each beef Wellington with egg wash. Bake 15-20 minutes, or until pastry is golden brown. Serve hot.

Makes three dozen.

Cook's note: After Wellingtons are wrapped, you can freeze them. Arrange them on a sheet pan, being careful they are not touching, and place pan in freezer until completely frozen. Once frozen, store in a resealable bag until ready to use. When ready to eat, bake from frozen and follow directions below, allowing a little extra time; they are ready when golden brown.