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

1. 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.

2. Sear ribeye in a small skillet over medium heat for about 3 minutes; transfer ribeye to a plate to cool.

3. In the same skillet, add olive oil, mushrooms, shallots, and thyme and sauté for 15 minutes (your duxelles); set aside.

4. Combine mayonnaise, Dijon, and cracked peppercorns (your peppercorn dijonnaise). Set aside 1/4 cup of peppercorn dijonnaise for serving.

5. Combine remaining peppercorn dijonnaise with duxelles and add the ribeye. Toss to coat the ribeye in the mixture.

6. Slice the prosciutto into 9 equal ribbons. Wrap each ribeye cube in a piece of prosciutto.

7. 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.

8. Brush the puff pastry with egg wash and bake for 20 minutes, until golden. Serve with reserved peppercorn dijonnaise and chopped parsley.

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Wellington Bites

Yield: 2

Author: Alicia Shevetone

Prep time: 15 MinCook time: 20 MinInactive time: 15 MinTotal time: 50 Min

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

1. 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.
2. Sear ribeye in a small skillet over medium heat for about 3 minutes; transfer ribeye to a plate to cool.
3. In the same skillet, add olive oil, mushrooms, shallots, and thyme and sauté for 15 minutes (your duxelles); set aside.
4. Combine mayonnaise, Dijon, and cracked peppercorns (your peppercorn dijonnaise). Set aside 1/4 cup of peppercorn dijonnaise for serving.
5. Combine remaining peppercorn dijonnaise with duxelles and add the ribeye. Toss to coat the ribeye in the mixture.
6. Slice the prosciutto into 9 equal ribbons. Wrap each ribeye cube in a piece of prosciutto.
7. 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.
8. Brush the puff pastry with egg wash and bake for 20 minutes, until golden. Serve with reserved peppercorn dijonnaise and chopped parsley.

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