English Elegance
Beef Wellington Stacks
Makes 9
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
• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
• Let puff pastry thaw slightly but still remain firm. Using a sharp knife, cut 1 puff pastry sheet into 9 (2¾x2¼-inch) rectangles. Place puff pastry rectangles on prepared baking sheet.
• Using point of a sharp knife, cut 27 leaf shapes from remaining puff pastry sheet.
• 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.
• Bake until puff pastry is puffed and deep golden brown, 13 to 15 minutes.
• In a small bowl, whisk together olive oil and vinegar.
• 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.
