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
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Using point of a sharp knife, cut 27 leaf shapes from remaining puff pastry sheet.
  4. 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.
  5. Bake until puff pastry is puffed and deep golden brown, 13 to 15 minutes.
  6. In a small bowl, whisk together olive oil and vinegar.
  7. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/beef-wellington-stacks-recipe/