Mini Beef Wellington

Mini Beef Wellington
Mini Beef Wellington

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 135

    Ingredients

  • 1

    boneless beef chuck roast (3 to 4 pounds)

  • 14

    tablespoons butter, divided

  • 1

    can (10-1/2 ounces) condensed beef broth, undiluted, divided

  • 1

    cup Madeira or marsala wine, divided

  • 1/2

    pound medium fresh mushrooms, finely chopped

  • 1

    garlic cloves, minced

  • 3

    tablespoons minced fresh parsley

  • 2

    tablespoons cornstarch

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 5

    tubes (16.3 ounces each) large refrigerated flaky biscuits

Directions

Directions In a Dutch oven, brown roast on all sides in 4 tablespoons butter. Pour 1/2 cup broth and 1/2 cup wine over roast. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until tender. Remove roast and cool slightly; shred meat with two forks. In a small skillet, saute mushrooms in 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in parsley; set aside. In a large saucepan, bring remaining broth and 1 tablespoon butter to a boil. Combine cornstarch and remaining wine until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meat, mushroom mixture, salt and pepper. Press each biscuit into a 4-in. circle. Place 2 tablespoons meat mixture on half of each circle. Bring edges of biscuit over mixture and pinch seam to seal. Place on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over appetizers. Yield: 40 appetizers.

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