Mini Beef Wellingtons with Beef Cubes

By á-178825

8-10 servings

Ingredients

• 1 T EVOO
• 4-5 crimini or button mushrooms, sliced
• 1/2 t finely chopped fresh rosemary
• 1/4 t fresh ground black pepper
• Sea salt
• 1 lg egg, lightly beaten
• 17.3 oz pkg frozen puff pastry dough, thawed
• 1 lb trimmed beef tenderloin, cut into 24 cubes about 3/4 in each
• 1/3 c Boursin cheese

Preparation

Step 1

Preheat oven to 450. Heat oil in med nonstick skillet over med heat. Add mushrooms & rosemary; sauté 3 min until browned. Stir in pepper & 1/8 t salt. Set aside.

Whisk together egg & 1 T water in sm bowl.

Roll 1 puff pastry sheet into 9x12 in rectangle on lightly floured surface. Cut into twelve 3 in squares. Arrange 1 beef cube in center of each pastry square & sprinkle with pinch of sea salt. Top each beef cube with 1/2 t Boursin cheese & 1 mushroom slice. Brush edges of pastry squares with egg mixture. Fold dough corners over filling in center to make a packet, pinching to seal. Place on lg parchment paper lined baking sheet. Repeat with remaining ingredients & brush all with remaining egg mixture.

Bake 9 min or until pastry is puffed & golden brown. Let stand 5 min.