This traditional dish gets reimagined into an easy but elegant appetizer. A creamy Dijon mustard sauce adds tangy contrast to the rich, savory flavors of beef tenderloin wrapped in puff pastry.
.Ingredients:
Beef Wellington bites
1 pound Chairman’s Reserve® Beef tenderloin, cut into 1-inch chunks
8 ounces white button or cremini mushrooms
2 shallots, roughly chopped
3 garlic cloves, roughly chopped, divided
1 ½ tablespoons unsalted butter, divided
1 ½ teaspoons rosemary, finely chopped, divided
¼ cup dry red wine
Kosher salt & black pepper, to taste
3 ounces prosciutto, roughly chopped
1 sheet puff pastry, thawed
1 egg
1 tablespoon neutral oil (canola, vegetable, etc.)
2 tablespoons chopped chives
Dijon sauce
¼ cup Dijon mustard
2 tablespoons sour cream
2 tablespoons mayonnaise
1 garlic clove, minced
Kosher salt, to taste
Directions:
Beef Wellington bites
- Preheat oven to 400°F. Line two sheet pans with parchment paper.
- Add the mushrooms, shallots and 2 garlic cloves to the bowl of a food processor. Pulse until the mixture is finely chopped, scraping down the sides if necessary.
- To make the duxelles, melt 1 tablespoon of butter in a large pan over medium heat. Add the mushroom-shallot mixture and cook until the veggies are very soft and the liquid is evaporated (it will almost be a paste). Add 1 teaspoon of rosemary, and salt and pepper to taste and cook for about 30 seconds.
- Then, deglaze the pan with the red wine. Cook until the wine is mostly evaporated. Transfer the mixture to a large bowl and stir in the chopped prosciutto. Cool completely. Then, wipe out the pan and set it aside for later.
- Next, roll the puff pastry on a lightly floured surface until it’s 10-by-10 inches. Cut into 25 two-inch squares. Place the squares on the prepared sheet pans about 2 inches apart and prick them with the tines of a fork, leaving about a ¼-inch border.
- Beat the egg with 1 tablespoon of water until it’s smooth. Brush the egg wash over the puff pastry squares. Then, spoon about 1 tablespoon of duxelles into the center of each square. Use a spoon to gently flatten the duxelles. Then, bake 15 to 16 minutes, until the puff pastry is golden-brown.
- Meanwhile, pat the beef cubes dry and generously season with salt and pepper. Using the same pan that you made the duxelles in, heat the neutral oil over medium-high heat until it’s shimmering. Add the beef cubes and cook until they’re seared all over, about 1 to 2 minutes.
- Add the remaining ½ tablespoon of butter, chopped garlic clove, and ½ teaspoon of rosemary to the pan, and toss the cubes with the garlic-rosemary butter until the beef cubes are medium-rare, another 1 to 2 minutes. Transfer to a plate to prevent further cooking.
- Transfer the puff pastry squares to a serving platter and add a beef cube to the center of each pastry. Add a small dollop of Dijon sauce on top of each beef Wellington and garnish with chives.
Dijon sauce
- In a small bowl, whisk the Dijon mustard, sour cream, mayonnaise, garlic and a pinch of salt together. Taste and add more salt, if necessary. Cover the bowl and refrigerate for later.
Recipe courtesy of Sara Lynn Hunt-Broka, Sunday Table
