• Ruby Deubry

RECIPE: Beef Wellington Sliders

Updated: Mar 31, 2019


Includes recipes for fresh Ground Brisket Burger, Red Wine reduction and Duxelles.

(Serves 4)


INGREDIENTS FOR THE BURGER


Oil for coating griddle or pan

¾ lb. fresh beef brisket, freshly ground (ask your butcher to ground the brisket for you)

¼ teaspoon coarse salt

Freshly ground black pepper


4 - 6 teaspoon English mustard

Frisee lettuce leaves

4 thin slices of Proscuitto - Pio Tosini is a great choice if you can find it

4 Brioche slider buns, toasted if desired


PREPARATION

  1. Mix the ground beef with the ¼ teaspoon salt and pepper to taste. Mix well but do not over-mix else patties will be tough.

  2. Divide the mixture into 4. Roll each into a round ball then flatten slightly.

  3. Heat a griddle to medium until hot. Add about 1 tablespoon vegetable oil to coat surface. Cook 2 to 3 minutes on each side. Tip: alternatively you can use an oil-coated skillet or griddle pan over medium-high heat. Serve hot.

DUXELLES


INGREDIENTS


1 tablespoon butter

1 large shallot, finely diced

2 cloves garlic, finely diced

1 cup assorted mushrooms, like cremini, oyster, or shitake, finely chopped or processed in a food processor

1 teaspoon fresh thyme leaves

1 tablespoon freshly chopped parsley leaves

Coarse salt

Freshly ground pepper


PREPARATION

  1. Melt the 1 tablespoon butter in a sauté pan over medium heat.

  2. Sweat the shallots and garlic for a few minutes, stirring constantly until they are softened.

  3. Add the mushrooms and thyme and cook, stirring often, until the water has evaporated, and the mushrooms are soft.

  4. Add the parsley and season with salt and pepper.

  5. Cool and cover. Warm when ready to use.

RED WINE REDUCTION


INGREDIENTS


1 tablespoon butter 1 small shallot, diced finely

1 sprig fresh thyme, left intact

1 cup good quality beef broth. Tip: homemade is best. If store bought, opt for a low or no sodium brand

½ cup full-bodied red wine

½ tablespoon veal demi-glace, softened in a little hot water, optional

1 tablespoon red wine vinegar, like Cabernet vinegar

Salt and freshly ground pepper

2 tablespoon cold butter, cut into 4 cubes or 2 teaspoon arrowroot powder or cornstarch mixed with 2 teaspoon cold water (optional)


PREPARATION

  1. Melt 1 tablespoon butter in a saucepan over medium heat.

  2. Sweat the shallot with the thyme sprig for a few minutes, stirring constantly, until the shallot is softened.

  3. Add the beef broth and increase the temperature to high. Reduce the liquid to half

  4. Add the red wine and reduce the liquid by half.

  5. Reduce the heat to medium low. Add the demi-glace and red wine vinegar. Simmer 2 minutes to allow flavors to mingle. Remove the thyme sprig. Season with salt and pepper.

  6. Finish the sauce by either “mounting with butter” or using a slurry.

  7. Mounting with butter: Remove the pan from the stove. Add 1 cube of butter at a time to the hot sauce, whisking until the butter melts. Continue for all the cubes.

  8. Using a slurry: Keep the pan on the stove. Add the arrowroot or cornstarch/water mixture. Bring to a boil, whisking constantly until the mixture thickens slightly, then remove from the heat.

  9. Cover and warm gently when ready.


ASSEMBLY

  1. Spread 1 teaspoon (or to taste) English mustard on your bottom Brioche bun.

  2. Add a few lettuce leaves, place your burger on top, then a slice of prosciutto.

  3. Spread a thick layer of duxelle on the top bun and place it on top of the prosciutto.

© 2018 Ruby Deubry