Bites of flavorful deli-style beef set between delectable puff pastry create a tea-appropriate version of traditional beef Wellington.
Beef Wellington Stacks
Serves: 9
Ingredients
- 1 (17.3-ounce) package frozen puff pastry (2 sheets)
- 1 large egg
- 1 tablespoon water
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Mushroom-Dijon Aïoli (recipe follows)
- 9 slices deli-style London broil beef
- 9 slices prosciutto
- 2 cups loosely packed baby arugula
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Let puff pastry thaw slightly but still remain firm. Using a sharp knife, cut 1 puff pastry sheet into 9 (2¾×2¼-inch) rectangles. Place puff pastry rectangles on prepared baking sheet.
- Using point of a sharp knife, cut 27 leaf shapes from remaining puff pastry sheet.
- In a small bowl, whisk together egg and water. Brush egg mixture over puff pastry rectangles. Arrange 3 leaves atop each rectangle. Brush leaves with remaining egg wash.
- Bake until puff pastry is puffed and deep golden brown, 13 to 15 minutes.
- In a small bowl, whisk together olive oil and vinegar.
- Using a sharp knife, carefully cut puff pastry rectangles in half horizontally. Spread Mushroom-Dijon Aïoli onto each cut surface of puff pastry rectangles. On bottom half of each rectangle, arrange a roast beef slice, folding to fit. Top each with a prosciutto slice and arugula, and drizzle with olive oil mixture. Cover each with a decorative puff pastry half, aïoli side down. Serve immediately.
Mushroom-Dijon Aïoli
Serves: ⅓ cup
Ingredients
- 1 teaspoon unsalted butter
- ½ teaspoon extra-virgin olive oil
- 1½ cups sliced white button mushrooms
- 1 tablespoon finely chopped shallot
- 1 tablespoon water
- 1 teaspoon fresh thyme leaves
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon mayonnaise
- 1 tablespoon country-style Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon fresh ground pepper
Instructions
- In a small sauté pan, heat butter and olive oil over medium-high heat until butter melts. Add mushrooms, shallot, 1 tablespoon water, thyme, salt, and pepper, stirring until combined. Cover with lid and lower heat to medium-low. Let cook until mushrooms are soft and tender, approximately 7 minutes. Remove lid and cook off all liquid, increasing heat if necessary. Transfer mushroom mixture to a cutting surface and let cool completely.
- Using a sharp knife, chop mushrooms finely. Transfer mushroom mixture to a small bowl. Add mayonnaise, mustard, Worcestershire sauce, and pepper, stirring until combined.
Notes
Mushroom-Dijon Aïoli can be made one day in advance, stored in a covered container, and refrigerated.
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