Wellington Bites
- Level: Advanced
- Total: 1 hr 45 min
- Active: 1 hr 30 min
- Yield: 20 to 30 servings
- Level: Advanced
- Total: 1 hr 45 min
- Active: 1 hr 30 min
- 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
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.
