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Sizzling Stuffed Beef Wellington Rolls with Garlic Herb Butter
Indulge in these sizzling beef Wellington rolls stuffed with savory goodness and drizzled with garlic herb butter. A comfort food delight!
Meet the ultimate indulgence: Sizzling Stuffed Beef Wellington Rolls with Garlic Herb Butter. These rolls take the classic beef Wellington and wrap it into a hand-held delight, perfect for those who crave a savory bite with every mouthful. Enveloped in a buttery, flaky dough, each roll is stuffed with tender beef, earthy mushrooms, and a rich pâté, delivering a flavor explosion that’s impossible to resist.
Imagine tender beef mingling with the umami richness of mushrooms and the luxurious pâté, all encased in a warm blanket of homemade dough. Then, just when you think it can't get any better, these rolls are doused with a decadent garlic herb butter that seeps into every cranny. Whether you're serving them as a hearty appetizer or the star of the meal, these rolls are sure to steal the show with their indulgent taste and irresistible aroma.
Recipe Overview
Prep Time
40 mins
Cook Time
35 mins
Total Time
75 mins
Servings
6
Calories
650 kcal
per serving
Cuisine
Mediterranean
Indulge in these sizzling beef Wellington rolls stuffed with savory goodness and drizzled with garlic herb butter. A comfort food delight!
Ingredients
- • all-purpose flour: 3 cups
- • unsalted butter, chilled and cubed: 1 cup
- • ice water: 1/2 cup
- • salt: 1 tsp
- • beef tenderloin, thinly sliced: 1 lb
- • mushrooms, finely chopped: 1 cup
- • shallots, minced: 2
- • garlic cloves, minced: 4
- • duck or chicken liver pâté: 1/2 cup
- • egg, beaten: 1
- • fresh thyme leaves: 2 tsp
- • fresh rosemary, chopped: 1 tsp
- • ground black pepper: 1 tsp
- • olive oil: 2 tbsp
- • garlic herb butter (butter, garlic, parsley, thyme): 1/2 cup
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a food processor, combine the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough holds together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 3 In a skillet over medium heat, warm the olive oil. Add the shallots and garlic, sautéing until fragrant. Stir in the mushrooms, cooking until they release their moisture and begin to brown. Season with salt, pepper, thyme, and rosemary.
- 4 Roll out the chilled dough on a floured surface into a large rectangle. Spread a thin layer of pâté over the dough, leaving a border. Lay the beef slices evenly over the pâté, followed by the mushroom mixture.
- 5 Carefully roll the dough into a tight log, sealing the edges with beaten egg. Slice into 2-inch rolls and place them seam-side down on a parchment-lined baking sheet. Brush with remaining beaten egg for a golden finish.
- 6 Bake in the preheated oven for 25-30 minutes or until the rolls are golden brown and cooked through. Meanwhile, melt the garlic herb butter over low heat.
- 7 Once the rolls are baked, drizzle generously with the warm garlic herb butter and serve hot.
Serving Suggestions
- • These Sizzling Stuffed Beef Wellington Rolls pair beautifully with a tangy horseradish cream or a rich red wine reduction for dipping. Consider serving alongside a fresh green salad drizzled with balsamic vinaigrette to balance out the richness. A glass of full-bodied red wine, like Cabernet Sauvignon or Merlot, complements the savory beef and aromatic herbs perfectly.
Storage Tips
Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place rolls on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. Avoid microwaving as it may affect the texture of the dough.
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