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Recipe courtesy of Biker Jim's Gourmet Dogs

Weiner Wellington

  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 30 min
  • Cook: 1 hr 25 min
  • Yield: 4 servings
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4 smoked beef brats

1/2 cup Dijon Cream, recipe follows

1 cup Mushroom Duxelle, recipe follows

8 ounces puff pastry, flattened, cut into four 2-ounce pieces

1 egg

1/4 cup milk

1/2 cup Bordelaise Sauce, recipe follows

Dijon Cream:

4 cups heavy cream

2 tablespoons grainy Dijon mustard

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Mushroom Duxelle:

4 shallots, finely diced

1 yellow onion, finely diced

4 tablespoons butter

5 pounds mushrooms, finely diced

2 tablespoons salt

1/2 tablespoon freshly ground black pepper

Bordelaise Sauce:

1 1/2 cups garlic cloves, diced

1 cup finely diced shallots

2 tablespoons olive oil

1 bottle red wine

1 gallon Marsala cooking wine

1 1/2 cups brown sugar

1/2 cup red wine vinegar

8 ounces butter

1 cup all-purpose flour

2 tablespoons beef stock


  1. Preheat the oven to 350 degrees F. 
  2. Coat the steak brats in the Dijon Cream. Cover the coated brats in the Mushroom Duxelle, and then roll each one in a piece of the flattened puff pastry. 
  3. In a bowl, thoroughly beat the egg with the milk to create an egg wash. Brush the egg wash onto the puff pastry. Bake in the oven until golden brown, about 15 minutes. Drizzle the cooked brat in puff pastry with the Bordelaise Sauce. Serve on a plate as a knife-and-fork-dog.

Dijon Cream:

  1. In a medium saucepan, bring the cream to a simmer on medium heat and whisk in the mustard, salt and pepper. Cook until slightly reduced, and then set aside to cool.

Mushroom Duxelle:

  1. In a large saute pan, sweat the shallots and onions in the butter. Add the mushrooms to the saute pan and season with the salt and pepper. Cook until there is no more moisture in the pan.

Bordelaise Sauce:

  1. In a large saucepan over low heat, sweat the garlic and shallots in the olive oil, about 10 minutes. Deglaze with the red wine. Add the Marsala, brown sugar and red wine vinegar, raise the heat to a rolling simmer and reduce the liquid by half, 20 to 25 minutes. Strain the liquid through a fine mesh strainer into a clean saucepan and bring back to a simmer. In a small saucepan, melt the butter, and then add and thoroughly combine the flour to create a roux. 
  2. Once the wine sauce has been brought back to a simmer, whisk in the beef base and the roux and reduce by one quarter, 15 to 20 minutes.