Mini Beef Wellingtons with Dijon Sauce 1 pound beef tenderloin, cut into 3/4-inch pieces 2 tablespoons canola oil, divided 1 package (8 ounces) mushrooms, chopped 3 tablespoons minced onion 1-1/2 teaspoons chopped fresh thyme 1-1/2 teaspoons chopped fresh rosemary 3/4 teaspoon salt, divided 1/2 teaspoon ground black pepper, divided 1 package (17.3 ounce) frozen puff pastry, thawed 1/2 cup Dijon-style mustard (save half for the Dijon Sauce) In large nonstick skillet, heat one tablespoon oil over medium-high heat. Add mushrooms; cook for two to three minutes until tender and all liquid is evaporated, stirring often. Stir in onion, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper; remove from heat and set aside. Preheat oven to 425°F. Toss beef with remaining one tablespoon of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spray 24 mini-muffin cups with cooking spray. Unfold puff pastry on a lightly floured cutting board; cut each sheet into 12 (two-inch) squares. Place squares into mini-muffin cups. Brush dough with mustard, then place heaping teaspoon of mushroom mixture in center of dough. Top with steak piece. Bake 10 to 12 minutes or until golden brown and instant-read thermometer inserted in center registers 135°F for medium rare; 150°F for medium. Let rest. Temperature will continue to rise to 145°F
Apple Butter Cheese Twists (Vegetarian) 1 cup shredded sharp cheddar cheese 1/2 cup grated parmesan cheese 1 (17.3-oz.) package puff pastry sheets, thawed 1 large egg, lightly beaten 1/4 cup of apple butter 2 tsp. chopped fresh thyme Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium bowl, combine the cheddar and parmesan cheeses. Sprinkle a clean work surface with ¼ cup of the cheese blend. Place one puff pastry sheet over the cheese and sprinkle with another ¼ cup of cheese blend. Use a rolling pin to press the cheese into the pastry. Roll the sheet into a 10-by-14-inch rectangle. Repeat the rolling out process with the second sheet of puff pastry and 1/2 cup of the cheese blend. Brush the surface of one puff pastry sheet with egg wash. Place the other sheet on one of the prepared baking sheets, brush the surface with the apple butter, maintaining a one-inch border, and sprinkle with the remaining ½ cup of the cheese blend and thyme. Top with the second sheet, egg wash- side down, pressing the layers gently together. Place the assembled sheet in the refrigerator for 30 minutes or the freezer for 15 minutes. Transfer the chilled sheet to a cutting board. Using a sharp knife or pizza cutter, cut the pastry into ¾-inch wide strips. Transfer the strips to the prepared baking sheets, spacing them at least one inch apart. Pinch the ends to close and twist each end in the opposite direction to create a spiral. If CONTINUED
for medium rare and 160°F for medium. Serve warm, topped with Dijon sauce. Dijon Sauce 1/4 cup Dijon mustard
2 Tablespoons sour cream 2 Tablespoons mayonnaise
1 garlic clove, minced Kosher salt, to taste
Mix the Dijon, sour cream, mayo, garlic, and salt in a small bowl. Set aside to top the Wellington bites once they’re out of the oven.
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