Recipe & Wine Pairing

by Far Niente Executive Chef Trevor Eliason

Mini Kobe Beef Wellingtons

With

Far Niente
Estate Bottled
Cabernet Sauvignon

Oakville, Napa Valley
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Mini Kobe Beef Wellingtons
INGREDIENTS
(YIELDS 50)

1 pack of Kobe beef gourmet frankfurters from Snake River Farms

2 cups Fiscalini aged
cheddar cheese, grated

Puff pastry sheets,
cut into 3 1/2 x 2 inch triangles

Egg wash

Method

Preheat the oven to 375°F. Cut four slices along the length of the hotdogs—and if you are using full-size frankfurters, cut them into thirds, about two inches long. Lay the chilled puff pastry triangles, three in a row, on a sheet pan, allowing for space when they expand. Brush the egg wash on the top pointed end, and sprinkle the Fiscalini cheddar at the base of the triangle. Place the Kobe slice on top and roll up from the base. Bake until golden brown, about 12 minutes. You can also chill the mini Wellingtons until needed. Arrange your mini beef Wellingtons on a beautiful platter and serve at your next gathering with Far Niente Cabernet Sauvignon.