Mini Beef Wellingtons with Shredded Beef

By á-178825

40 appetizers

Ingredients

• 3-4 lb boneless chuck roast
• 14 T butter, divided
• 10.5 oz can beef broth
• 1 c Madeira or Marsala wine, divided
• 1/2 lb med fresh mushrooms finely chopped
• 1 garlic clove, minced
• 3 T minced fresh parsley
• 5 16.3 oz tubes lg refrigerated flaky biscuits
• 1/2 t salt
• 1/2 t pepper

Preparation

Step 1

In Dutch oven brown roast on all sides in 4 T butter. Pour 1/2 c broth & 1/2 c wine over roast. Cover & bake at 325 for 1 1/4 - 1 1/2 hrs. Remove roast & cool slightly. Shred meat with 2 forks.

In sm skillet sauté mushrooms in 2 T butter until tender. Add garlic & cook 1 min longer. Stir in parsley & set aside.

In lg pan bring remaining broth & 1 T butter to boil. Combine cornstarch & remaining wine until smooth. Gradually stir into the pan. Bring to boil. Cook & stir for 2 min until thickened. Stir in meat, mushroom mixture, salt & pepper.

Press each biscuit into 4 in circle. Place 2 T meat mixture on 1/2 of each circle. Bring edges of biscuit over mixture & pinch to seal. Place on greased baking sheet. Bake at 400 for 15-20 min until golden brown. Melt remaining butter & brush over appetizers.