beef Wellington bites with Dijon sauce | Chairmans Reserve Meats

Ingredients

• 1 pound Chairman’s Reserve® Beef tenderloin, cut into 1-inch chunks
• 8 ounces white button or cremini mushrooms
• 2 shallots, roughly chopped
• 3 garlic cloves, roughly chopped, divided
• 1 ½ tablespoons unsalted butter, divided
• 1 ½ teaspoons rosemary, finely chopped, divided
• ¼ cup dry red wine
• Kosher salt & black pepper, to taste
• 3 ounces prosciutto, roughly chopped
• 1 sheet puff pastry, thawed
• 1 egg
• 1 tablespoon neutral oil (canola, vegetable, etc.)
• 2 tablespoons chopped chives
• ¼ cup Dijon mustard
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 garlic clove, minced
• Kosher salt, to taste