Wellington Bites
Ribeye bites flavored with peppercorn dijonnaise and duxelles, wrapped in prosciutto, baked in puff pastry.
Ingredients
3 ounces ribeye steak
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
2 ounces mushrooms, finely chopped
1 tablespoon shallot, finely chopped
1/2 teaspoon fresh thyme leaves
1/2 cup mayonnaise
1/4 Dijon mustard
1 tablespoon cracked peppercorns
1 ounce prosciutto
1 sheet frozen puff pastry, thawed
1 egg, beaten
1 tablespoon parsley, chopped
Instructions
Preheat oven to 400F. Place ribeye in the freezer for 15-20 minutes until it’s firm; cut into 9 1-inch cubes. Season with salt and pepper.
Sear ribeye in a small skillet over medium heat for about 3 minutes; transfer ribeye to a plate to cool.
In the same skillet, add olive oil, mushrooms, shallots, and thyme and sauté for 15 minutes (your duxelles); set aside.
Combine mayonnaise, Dijon, and cracked peppercorns (your peppercorn dijonnaise). Set aside 1/4 cup of peppercorn dijonnaise for serving.
Combine remaining peppercorn dijonnaise with duxelles and add the ribeye. Toss to coat the ribeye in the mixture.
Slice the prosciutto into 9 equal ribbons. Wrap each ribeye cube in a piece of prosciutto.
Unroll the puff pastry and cut into 9 square pieces. Place a prosciutto-wrapped bundle on each square. Seal each square around the meat and place seam side down on a parchment lined baking sheet.
Brush the puff pastry with egg wash and bake for 20 minutes, until golden. Serve with reserved peppercorn dijonnaise and chopped parsley.
Wellington Bites
Ingredients
Instructions
- Preheat oven to 400F. Place ribeye in the freezer for 15-20 minutes until it’s firm; cut into 9 1-inch cubes. Season with salt and pepper.
- Sear ribeye in a small skillet over medium heat for about 3 minutes; transfer ribeye to a plate to cool.
- In the same skillet, add olive oil, mushrooms, shallots, and thyme and sauté for 15 minutes (your duxelles); set aside.
- Combine mayonnaise, Dijon, and cracked peppercorns (your peppercorn dijonnaise). Set aside 1/4 cup of peppercorn dijonnaise for serving.
- Combine remaining peppercorn dijonnaise with duxelles and add the ribeye. Toss to coat the ribeye in the mixture.
- Slice the prosciutto into 9 equal ribbons. Wrap each ribeye cube in a piece of prosciutto.
- Unroll the puff pastry and cut into 9 square pieces. Place a prosciutto-wrapped bundle on each square. Seal each square around the meat and place seam side down on a parchment lined baking sheet.
- Brush the puff pastry with egg wash and bake for 20 minutes, until golden. Serve with reserved peppercorn dijonnaise and chopped parsley.
Check out some of my other creations:
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