Robert Aikens’ Beef Wellington Sliders
2½ cups beef stock
¾ cup dry red wine
1 tbsp. honey
6 black peppercorns
1 bay leaf
3 fresh thyme sprigs, divided
½ (17.3-oz.) package frozen puff pastry dough, thawed
8 tbsp. unsalted butter, divided
1 (8-oz.) beef tenderloin fillet
½ tsp. kosher salt
½ tsp. black pepper
1 lb. assorted fresh mushrooms, sliced
1 shallot, finely chopped
¼ cup heavy whipping cream
2 tbsp. chopped fresh flat-leaf parsley
1. For the wine sauce, stir together the stock, wine, honey, peppercorns, bay leaf and 1 thyme sprig in a medium saucepan. Bring to a boil over high heat; reduce heat to medium, and simmer until mixture reduces to about 1/3 cup, 30 to 35 minutes.
2. Preheat oven to 400°. Roll puff pastry sheet into a 10-in. square on a lightly floured surface. Using a 3-in. cookie cutter, cut 8 rounds. Place rounds on a baking sheet, and prick all over with a fork.
3. Bake until golden brown, 15 to 20 minutes, pricking again with a fork halfway through, if needed, to prevent rounds from puffing too much.
4. Remove sauce mixture from heat; discard peppercorns, bay leaf and thyme. Add 3 tbsp. butter, 1 tbsp. at a time, whisking until melted.
5. Season beef with salt and pepper. Melt 1 tbsp. butter in a small ovenproof skillet over medium-high heat. Add beef; cook until well browned on all sides, about 6 minutes. Transfer skillet to oven.
6. Bake until a meat thermometer inserted in thickest portion registers 135° (medium-rare) or desired temperature, 3 to 10 minutes. Remove from oven, and let rest.
7. Remove and reserve leaves from remaining thyme sprigs; discard stems. Melt remaining butter in a large skillet over medium-high heat. Add mushrooms, and cook, stirring occasionally, until liquid evaporates and mushrooms are lightly browned, about 10 minutes. Add the shallots; cook 1 minute. Stir in cream; cook, stirring constantly, until almost all liquid evaporates, 1 to 2 minutes. Remove from heat, and stir in thyme leaves and parsley.
8. Cut steak into thin slices. Spoon mushroom mixture over the puff pastry rounds. Place one or two slices of beef on each round, and top with a spoonful of wine sauce.
Active time: 40 minutes
Total time: 1 hour, 15 minutes