by Suzanne Henricksen0
Beef Wellington Appetizers with Red Wine Rosemary Dipping Sauce
I love Sunday dinners … love the idea of family and friends coming together, spending the afternoon cooking and then socializing over a delicious meal as you wrap up yet another fabulous weekend and get ready to start the week. This time of year, however, football and spreads of wings, subs and nachos have a tendency to take over my beloved Sunday dinners.
For the most part, I don’t mind, especially when my Patriots are playing, but every once in a while I want some slightly nicer food to go along with the football without annoying my friends who are watching the game too much! So this week, I decided to put a spin on some of the football classics and elevate the menu to make it feel a bit more like a Sunday night meal that’s still appropriate for the game!
So what did this classed-up party spread consist of? First, one of my old favorites, Buffalo Chicken Meatballs. Delicious, spicy heat of your traditional wings but in a mini meatball form that is healthier, easier and less messy to eat. Next up are my Spicy Broccoli Rabe and Provolone Grinders with hummus spread and thinly sliced red jalapeños.
Lastly is a new treat for me … realizing that I had some Omaha Steaks 1-Step Rapid Roast Individual Beef Wellington in the freezer, I came up with the idea to make Beef Wellington Bites with Red Wine Rosemary Dipping Sauce. Doesn’t get much more classed up than that! I cut my beef wellington up, but Omaha Steaks also offers Beef Wellington Appetizers that get the job done as well!
I made the Beef Wellington according to the instructions on the package (also found on the Details and Preparation tab towards the bottom of this page) … basically just pop right from the freezer into the oven for 40 minutes and let rest for 10 minutes before taking out of their wrappers and cutting into bite-sized chunks. Lastly, cut these very slowly and delicately so the puff pastry doesn’t slide off. Once cut, skewer each one with a substantial toothpick to keep the puff pastry in tact with each bite of steak and mushroom pate.
While the Beef Wellington is cooking prepare the Red Wine Rosemary Dipping Sauce according to the recipe below:
Red Wine Rosemary Dipping Sauce
– 2 TBS olive oil
– 2 medium shallots, sliced
– 1 clove of garlic, minced
– 1 large sprig of rosemary, finely chopped
– 2 TBS high quality balsamic vinegar
– 1 cup red wine
– 1 cup beef broth
– 1 TBS unsalted butter
– Freshly ground pepper to taste
1. Heat the olive oil in a medium pot over high heat and add the shallots, stirring constantly so they don’t burn and sautéing for 3-5 minutes until they start to brown.
2. Add the garlic and rosemary and sauté another 2-3 minutes, stirring constantly.
3. Add the balsamic and simmer until it reduces…almost completely to a thick syrup.
4. Add the red wine and simmer until it reduces by 2/3 and thickens slightly.
5. Add the beef broth and continue to simmer until it reduces by 2/3 and thickens slightly again.
6. Take the pot off the heat, whisk in the butter and pour into a small dish to serve alongside the Beef Wellington Bites.
Delicious, classed up fare for football and friends!