Beef Wellington Appetizers
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- 1/4 cup Dijon mustard
- 2 Tbsp sour cream
- 2 Tbsp mayonnaise
- 1 garlic clove, minced
- Kosher salt , to taste
- 8 oz white button or cremini mushrooms, roughly chopped
- 2 shallots, roughly chopped
- 3 garlic cloves, roughly chopped (divided)
- 1 1/2 Tbsp unsalted butter (divided)
- 1 1/2 tsp minced fresh rosemary (divided)
- 1/4 cup dry red wine
- 3 oz prosciutto, roughly chopped
- 1/2 lb puff pastry (1 thawed sheet)
- All-purpose flour , for dusting
- 1 egg (beaten, for egg wash)
- 1 lb Angus beef tenderloin, cut into 1-inch chunks
- 1 Tbsp canola oil
- 2 Tbsp fresh chives, chopped (for garnish)
- Kosher salt and black pepper , to taste
Ingredients
Dijon Sauce
Mushroom Duxelles & Assembly
Instructions
1. Mix the Cold Sauce
- Whisk together the Dijon mustard, sour cream, mayonnaise, minced garlic, and a pinch of kosher salt in a small bowl.
- Cover and refrigerate until you are ready to serve.
2. Make the Mushroom Duxelles
- Pulse the chopped mushrooms, shallots, and two-thirds of the chopped garlic in a food processor until very finely minced (do not puree).
- Melt 1 Tbsp of butter in a skillet over medium heat.
- Sauté the mushroom mixture with 1 tsp of rosemary for 8 to 10 minutes until the released moisture completely evaporates.
- Pour in the red wine and simmer until the liquid is fully absorbed. Stir in the chopped prosciutto, season with salt and pepper, and remove from heat to cool completely .
3. Bake the Puff Pastry Squares
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface and cut it into equal bite-sized squares.
- Arrange on the baking sheet , brush the tops lightly with the beaten egg wash, and bake for 10 to 12 minutes until puffed and golden brown.
4. Sear the Beef Chunks
- Heat canola oil in a heavy skillet over high heat.
- Season the beef chunks generously with kosher salt and black pepper.
- Sear the beef for 1 to 2 minutes per side to form a brown crust, keeping the interior medium-rare.
- Toss in the remaining 1/2 Tbsp of butter , the remaining garlic, and 1/2 tsp of rosemary during the last 30 seconds to baste the meat. Remove beef from the pan.
5. Assemble and Serve
- Top each warm pastry square
with a spoonful of the
mushroom duxelles.
- Place a seared beef chunk directly on top of the mushrooms. .
- Drizzle with the chilled Dijon sauce.
- Garnish with fresh chopped chives and serve immediately.
Recipe Notes
- Dry the Mushrooms Perfectly : Ensure the mushroom mixture is cooked until completely dry in the skillet. If the duxelles retains moisture, it will make your crisp pastry squares soggy.
- Moisture Alert : Squeeze as much water out of the boiled cabbage as possible before mixing. Excess water will make the filling soggy and tear the wrappers during assembly.
- Cool Before Pastry Contact : Always let the mushroom duxelles cool to room temperature before placing it anywhere near the puff pastry to prevent the pastry fat from melting prematurely.