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Ingredients

For the Puffs

  • 1 Tbsp olive oil

  • 1 Tbsp butter

  • 1 sliced onion

  • 2 Tbsp worcestershire sauce

  • 2 thawed pastry puff sheets

  • salt for seasoning

  • horseradish aioli

  • rare roast beef

  • provolone cheese

  • black pepper

  • 1 egg + splash of water (egg wash)


For the Au Jus

  • 2 Tbsp butter

  • 3 cloves minced garlic

  • 1 cup beef broth

  • 1 Tbsp worcestershire sauce

  • 1/2 tsp dried parsley


Preparation

For the Puffs

  1. Preheat oven to 375

  2. Add olive oil to skillet on high heat

  3. Add butter

  4. Add onion & season with salt

  5. Turn heat to low to caramelize onions

  6. Add worcestershire sauce

  7. Allow onions to cook until soft & golden brown (up to 30 minutes)

  8. While onions are cooking, roll out 1 pastry puff sheet

  9. Spread pastry puff with horseradish aioli leaving a 1/2 inch border around the edge

  10. Add a layer of rare roast beef

  11. Top with caramelized onions & season with black pepper

  12. Add a layer on top of that with provolone cheese

  13. Brush exposed edge lightly with egg wash

  14. Cover with second pastry puff sheet

  15. Close edges with fingers & crimp with a fork

  16. Cut 3 slits in top to allow for steam and brush entire top with egg wash

  17. Bake on 375 for 30 minutes until golden brown


For the Au Jus

  1. Heat 2 Tbsp butter in same skillet that the onions were cooked

  2. Add garlic, sautee 2 minutes

  3. Add beef broth, simmer & allow to reduce slightly

  4. Add worcestershire & parsley

  5. Remove from heat, serve immediately

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French Dip Puffs

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