Two-Bite Beef Wellingtons

By nancyjcanzi

Ingredients

• 3/4 lbbeef tenderloin, cut into 1-inch (2.5 cm) cubes (about 20)375 g
• 1/3 cupDiana Marinade Garlic & Herbs75 mL
• 3 ozcream cheese, softened90 g
• 2 tbspeach finely chopped green onions and fresh parsley30 mL
• 1 tbspbutter15 mL
• 4 ozportobello mushrooms, gills removed and sliced into 1-inch (2.5 cm) portions125 g
• 1 lbpuff pastry, thawed if frozen500 g
• 1/4 cupEgg Creations Original, well shaken60 mL

Details

Servings 18
Adapted from dianasauce.ca

Preparation

Step 1

Marinate the cubes of beef in all but 2 tbsp (30 mL) of the marinade at room temperature for 15 minutes. Blend the cream cheese with the reserved marinade, green onions and parsley. Heat the butter in a large skillet over medium-high heat; sauthe mushrooms until golden. Remove from the pan and reserve.

Increase the heat to high. Remove the beef cubes from the marinade and blot dry on paper towels. (Discard the marinade.) Add the beef cubes to the pan; brown on both sides. Reserve on a paper towel. Preheat oven to 425F (220C).

Roll out the pastry (if necessary) into two 10-inch (25 cm) squares. Cut each sheet of dough into 9 squares. Place a piece of mushroom and a spoonful of cream cheese mixture in the centre of each piece of dough. Place a beef cube on top of the cream cheese.

Bring the sides in over the beef and pinch lightly to seal the pastry, creating a closed bundle. Place seam side down on a parchment paper-lined baking sheet and brush with the egg. Bake for 15 minutes or until pastry is golden and puffed.