Beef Wellington is a traditional vacation centerpiece, and for good purpose. 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 final word present. However its preparation and its value could 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 spoil every part if they don’t seem to be sufficiently dry. And the chance 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 solution to seize all of the flavors of this traditional dish with out the stress and the value tag. As all the time, once I’m on the lookout for solutions in life, I look to sandwiches. 

My love for sandwiches is lifelong. They’re endlessly riffable, moveable, and applicable at any time of day, and are a wonderful car for absolutely anything. I began fascinated by how you can translate beef Wellington right into a sandwich. Sliced roast beef—selfmade or from the deli—will get the job completed 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 may barely soften the slices and convey out their taste. Wellington is historically slathered in sharp Dijon mustard, so I made a sauce with equal components 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 colour.

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

The final important ingredient 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 choose the flavour and heft of cooked sliced mushrooms in a sandwich, and in addition as a result of nobody desires to organize a duxelles only for a sandwich. 

This recipe is definitely scalable for eight or 40, relying on who you are feeding. And an incredible tip from my husband and in-house taster: Make these on mini croissants for an lovable occasion snack.