Beef Wellington Sandwich Recipe

Beef Wellington is a basic vacation centerpiece, and for good motive. Juicy beef tenderloin, earthy mushrooms, sharp mustard, and salty prosciutto, all wrapped in flaky, buttery puff pastry. Even with out a ribbon, beef Wellington is the last word present. However its preparation and its value might be prohibitive. The tenderloin must be solely partially pre-cooked so it neither comes out uncooked nor overcooks as soon as baked within the tastry. The pastry itself should be chilly. The mushroom duxelles will destroy every part if they are not sufficiently dry. And the danger of creating a mistake comes at the price of a famously costly piece of meat. Certainly, I assumed, there should be a neater and sooner strategy to seize all of the flavors of this basic dish with out the stress and the worth tag. As all the time, after I’m in search of solutions in life, I look to sandwiches. 

My love for sandwiches is lifelong. They’re endlessly riffable, transportable, and applicable at any time of day, and are a superb automobile for absolutely anything. I began desirous about methods to translate beef Wellington right into a sandwich. Sliced roast beef—selfmade or from the deli—will get the job accomplished completely. I used very thinly sliced London broil, however you possibly can slice it to your desire. Prosciutto provides salty, fatty richness to the sandwich, and I needed to layer it on high of the meat so the nice and cozy mushrooms might barely soften the slices and convey out their taste. Wellington is historically slathered in sharp Dijon mustard, so I made a sauce with equal elements Dijon and mayonnaise, plus a little bit of horseradish for warmth. Peppery arugula enhances the kick of horseradish and gives a pop of much-needed coloration.

To duplicate the flaky puff pastry exterior of conventional beef Wellington, I used a easy croissant. I minimize them lengthwise, then cut up them open on a baking sheet to dry them out barely for a satisfyingly crisp chunk, even when sauced. 

The final important factor of this sandwich is the mushrooms. In a beef Wellington, the mushrooms are ready as a duxelles: finely chopped and cooked in a skillet with butter till softened and thickened to a paste-like consistency. Right here, I skip the duxelles each as a result of I desire the flavour and heft of cooked sliced mushrooms in a sandwich, and likewise as a result of nobody needs to arrange a duxelles only for a sandwich. 

This recipe is well scalable for eight or 40, relying on who you are feeding. And an ideal tip from my husband and in-house taster: Make these on mini croissants for an lovely get together snack.