Brynne's Beef Wellington Football Sandwiches
Medium 6
1 hour 30 minutes
Main Dish, Side Dish American Beef
Submitted by Brynne Corcoran
Oven Coven OriginalIngredients
- For the Sliders:
- 12 square soft white dinner rolls1
- 6 tbsp Dijon mustard
- 8oz rare filet mignon, sliced2
- 6 slices prosciutto
- 2 tablespoons prepared horseradish (optional)
- 1/2 cup heavily caramelized onions (optional)
- Fresh Ground Pepper
- For the Duxelles3:
- 1 lb. mixed mushrooms
- 2 shallots
- 1 tsp fresh or quarter tsp dried thyme
- 1 stick butter
- 1/4 cup brandy
- 1/2 cup heavy cream
- For the Butter Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons finely chopped onion
- 1 tablespoon poppy seeds
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
Directions
Make the duxelles
Place half the mushrooms in the bowl of a food processor and pulse until very finely chopped, scraping down sides and redistributing mushrooms with spatula as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms.
Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallots and thyme and cook, stirring frequently, until softened, about 2 minutes.
Add brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add heavy cream and soy sauce and continue to cook, stirring frequently until mixture is thick and collects in one large mass when you shake the skillet. Season to taste with salt and pepper. Transfer to a bowl.
Assemble the Sliders
Adjust oven rack to middle position and heat oven to 350 degrees. Slice rolls in half horizontally. Spread 4 tablespoons mustard on cut sides of roll tops and bottoms. Spread 2 tablespoons Arrange roll bottoms, cut side up and side by side, in 13 by 9-inch baking dish. Fold prosciutto into a small square and place a square on each roll bottom. Spread a thin layer of the duxelles onto the prosciutto and onto the roll top. Place a few thin slices of beef on the bottom roll. Season with pepper. Add a tsp of caramelized onions or a schmear of horseradish (if using). Cap with roll tops.
Combine butter, onion, and poppy seeds in bowl. Microwave until butter is melted and onion is softened, about 1 minute. Whisk Worcestershire, garlic powder, and remaining 2 tablespoons mustard into butter mixture until combined. Generously brush tops and edges of sandwiches with all of butter mixture. Spoon any remaining solids over sandwiches.
Bake
Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce. Bake for 20 minutes. Uncover and continue to bake until tops are slightly firm and browned, 7 to 9 minutes. Let cool for 10 minutes. Serve.
Notes
WHY THIS RECIPE WORKS
Letting the sandwiches sit for 10 minutes before baking allows the rolls to absorb the sauce. After about 30 minutes in the oven (20 covered and 10 uncovered), the sandwiches are slightly crisp on the outside, soft inside, and the aroma from the duxelles has spread throughout.
1 We prefer the soft, white dinner rolls found in the bakery section of your supermarket, but dinner-size potato rolls will also work.
2 The ideal meat for these sliders is Filet Mignon, cooked to rare. A tall (1in+) 8oz filet is ideal, as it can be carved into appropriately sized slices. If you do not have filet available, you can substitute with rare sirloin steak, or, at a push, rare shaved roasted top round.
3 This recipe makes a LOT of duxelles. You will find that you have a significant amount left over. Fortunately it freezes well, and can be used to make any number of delicious dishes, such as the Decadence Omelet.
