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Recipe courtesy of Fork-n-Cork

Show: Diners, Drive-Ins and Dives

Episode: Grab and Grub

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Total:: 1 hr 45 min
Active:: 1 hr 30 min

Yield:: 20 to 30 servings

Level:: Advanced

Ingredients

Puff pastry sheets, cut into 4-inch squares (1 sheet for each beef cube)
5 pounds beef filet, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
Wellington Filling, recipe follows
6 eggs, beaten
Port Wine Cherry Sauce, for serving, recipe follows
Horseradish Cream Sauce, for serving, recipe follows

Wellington Filling:

2 sticks (1 cup) butter
2 tablespoons olive oil
8 ounces prosciutto, finely diced
5 pounds mushrooms, cremini or button, finely chopped
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
7 ounces goose pâté

Port Wine Cherry Sauce:

1 bottle port wine
1 cup sugar
1 tablespoon dried rosemary
Freshly ground black pepper
3 cups dried cherries
1 pound (4 sticks) butter, at room temperature

Horseradish Cream Sauce:

4 cups sour cream
1 cup mayonnaise
3/4 cup prepared horseradish
2 tablespoons chives, chopped
Kosher salt and freshly ground black pepper

Directions

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.

Wellington Filling:

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.

Port Wine Cherry Sauce:

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.

Horseradish Cream Sauce:

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

My Private Notes

Name: Wellington Bites
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 20 to 30 servings
Ingredients: Puff pastry sheets, cut into 4-inch squares (1 sheet for each beef cube); 5 pounds beef filet, cut into 1-inch cubes; Kosher salt and freshly ground black pepper; Wellington Filling, recipe follows; 6 eggs, beaten; Port Wine Cherry Sauce, for serving, recipe follows; Horseradish Cream Sauce, for serving, recipe follows; 2 sticks (1 cup) butter; 2 tablespoons olive oil; 8 ounces prosciutto, finely diced; 5 pounds mushrooms, cremini or button, finely chopped; 2 tablespoons chopped fresh thyme; Kosher salt and freshly ground black pepper; 1/4 cup Dijon mustard; 7 ounces goose pâté; 1 bottle port wine; 1 cup sugar; 1 tablespoon dried rosemary; Freshly ground black pepper; 3 cups dried cherries; 1 pound (4 sticks) butter, at room temperature; 4 cups sour cream; 1 cup mayonnaise; 3/4 cup prepared horseradish; 2 tablespoons chives, chopped; Kosher salt and freshly ground black pepper