Beef Wellington Bites with Red Wine & Mushroom Gravy

Donna Stolpman

Beef Wellington

Beef Wellington Bites with Red Wine & Mushroom Gravy
Print Recipe
Servings Prep Time
8 - 9 slices 40 minutes
Cook Time Passive Time
35 minutes 24 Hours
Servings Prep Time
8 - 9 slices 40 minutes
Cook Time Passive Time
35 minutes 24 Hours
Beef Wellington Bites with Red Wine & Mushroom Gravy
Print Recipe
Servings Prep Time
8 - 9 slices 40 minutes
Cook Time Passive Time
35 minutes 24 Hours
Servings Prep Time
8 - 9 slices 40 minutes
Cook Time Passive Time
35 minutes 24 Hours
Ingredients
Servings: slices
Instructions
Wellington
  1. Marinate steak with wine, garlic, mustard, sugar, thyme, salt & pepper in a ziplok bag overnight. When ready to cook, unroll a sheet of puff pastry, place a layer of Prosciutto & then a thin layer of Duxelles on top of this. Remove steak from marinade and roll into a cylindrical shape, then smear with Dijon mustard. Place on top of the Duxelles and lift up and overlap the two longer sides (as if to wrap the meat), then fold up the two remaining ends, and brush all edges with egg wash to seal. Place the Wellington on a lightly greased baking sheet, seam side down. Score the top slightly, brush with egg wash, and sprinkle with coarse salt. Bake at 425 until an instant-read meat thermometer registers 125 – 130 degrees (about 20 – 25 minutes). Let rest 10 minutes before cutting. Slice in 1/2 to 3/4 icnh slices and top with red wine & mushroom gravy.
Duxelles
  1. Process 1 lb. Mushrooms (mixed varieties such as baby bellas, white, cremini, etc.), ¼ cup chopped shallots, 2 tsp. minced garlic, and 1 tsp. fresh thyme leaves in a food processor, being careful not to over process (it will become mushy); then sauté in 1-1/2 to 2 Tblsp. butter until the moisture from the mushrooms cooks out.
Red Wine & Mushroom Gravy
  1. Sauté a small shallot, finely diced, ½ lb mushrooms (mixed varieties), quartered, and 1 Tblsp. minced garlic in 2 Tblsp. butter. Add 32 ounces low sodium beef broth, 1 Tblsp. fresh thyme leaves, 2 Tblsp. Flour dissolved in 1 cup Valiente (semi-sweet red wine), a bay leaf, and 1 tsp. each salt & black pepper (or adjust to taste). Simmer until desired consistency.
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