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Beef Wellington Turnover with Sweet Chili Wine Sauce Recipe


Beef Wellington Turnovers:

2 tablespoons Olive Oil, divided

12 ounces Sirloin, thinly sliced and chopped fine (or use ground beef)

17.3 ounces Package Pepperidge Farm Puff Pastry, use both sheets

4 ounces Prosciutto, 8 thin slices

½ c. Chopped Yellow Onion

1 ¾ c. Chopped Mushrooms

2 tablespoons Dijon Mustard

½ teaspoon Thyme

1 tablespoon Water

1 Large Egg

Salt & Black Pepper, to taste

Sweet Chili Wine Sauce:

1 tablespoon Minced Garlic

¾ c. White Granulated Sugar

½ c. Water

1 tablespoon Sherry Wine

¼ c. Rice Vinegar

1 teaspoon Red Pepper Flakes

1 tablespoon Corn Starch

2 tablespoons Cold Water

½ tablespoon Soy Sauce

How to make Beef Wellington Turnover with Sweet Chili Wine Sauce

Step 1: Place the chopped mushrooms and onions in a food processor. Process until blended.

Step 2: In a large pan, heat a tbsp olive oil over medium-high heat. Add the chopped sirloin to the hot oil along with the mushrooms, onions, and thyme. To taste, season with salt and pepper. Cook the sirloin, mushrooms, and onions for about 3 to 4 minutes or until the meat has browned. If needed, drain the excess grease before stirring in the Dijon mustard. Set aside when done.

Step 3: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line a baking sheet.

Step 4: Roll out both puff pastry sheets side by side on a clean surface. To make 4 equal squares, cut the sheets in half starting from left to right and top to bottom.

Step 5: On each square, place a slice of prosciutto diagonally. Into the middle of each prosciutto square, spoon the beef mixture diagonally from the top to the bottom corner. Lightly wet the two opposite corner tips. Overlap and press to adhere to the tips to close the puff pastry.

Step 6: On the prepared baking sheet, place the turnovers.

Step 7: In a small dish, whisk the egg and water to make an egg wash. Brush the puff pastries with it. Place the turnovers into the preheated oven and bake for about 20 to 25 minutes or until golden brown.

Step 8: In the meantime, combine the Sweet Chili Wine Sauce in a saucepan except for the cold water and cornstarch. Allow the sauce to simmer for approximately 8 minutes, whisking occasionally. In a small bowl, mix the cornstarch with water. Pour this into the sauce, stirring over high heat until thickened.

Step 9: Serve the turnovers right away with the sauce for dipping. Alternately, you can drizzle the sauce over the turnovers.

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