Preheat the oven to 425 degrees F.
Roll out the puff pastry slightly. Sprinkle the beef cubes with salt and pepper. Place 2 teaspoons of the Wellington Filling in the center of each puff pastry square. Top the filling with 1 cube of beef. Fold the edges of the pastry over the beef and crimp to seal the filling inside. Place on a greased baking sheet and brush with beaten egg.
Bake until golden brown, 8 to 10 minutes. Serve with Port Wine Cherry Sauce and Horseradish Cream Sauce.
Combine the butter and oil in a large skillet over medium-high heat. Add the prosciutto and cook until the fat has rendered. Add the mushrooms, thyme and 1 tablespoon each salt and pepper. Saute for 8 to 10 minutes.
Transfer the mixture to a large bowl and allow to cool before folding in the Dijon and pâté.
Combine the port, sugar, rosemary and 1 tablespoon black pepper in a saucepan and cook until reduced by one-third. Add the cherries and continue to reduce by another third. Add the butter and mix into the wine reduction with a stick blender.
Mix together the sour cream, mayo, horseradish, chives and 2 tablespoons each salt and pepper in large mixing bowl. Place in an airtight container and refrigerate.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Fork 'N' Cork,Wilmington, NC
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