Molly’s Garlic Goddess Seasonings

Beef Wellington Bites

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This is a simple, yet fancy looking appetizer for holiday entertaining! Beef Wellington normally calls for tenderloin, but I chose to use 29 hour sous vide chuck roast cut into cubes. After it cooks for 29 hours at 129.5° the chuck is still rare and just as tender as any filet you’ll ever taste! [ingredients]

MFT Mustard
Swanky Devil Syrah
Molly’s Italian Blend

1. Dice the mushrooms, shallot, and thyme
2. Season with Molly’s Italian Blend
3. Add 2T of butter

4. Sauté the mushroom mix
5. Deglaze the pan with red wine

6. Simmer the drippings from the sous vide chuck steak
7. Add 1/2 cup red wine
8. Add 1T of butter
9. Once thickened, strain and keep warm

10. Preheat the oven to 425° F
11. Roll out the puff pastry

12. Coat the steak pieces with mustard and Molly’s Italian Blend

13. Cut the puff pastry into squares about 3″ x 3″
14. Add the prosciutto to each
15. Add a spoonful of the mushroom mix

16. Place a steak cube in the center
17. Wrap with the puff pastry

18. Beat the egg and use it to coat the puff pastry

19. Bake for 15-20 minutes, or until golden
20. Serve with the drippings/wine reduction as a dipping sauce and enjoy!

#anova #beefwellington #chuckroast #puffpastry #sousvide mushroom thyme