Mini Beef Wellingtons

Mini Beef Wellingtons
Mini Beef Wellingtons

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon extra virgin olive oil

  • 4 to 5

    crimini mushrooms or button mushrooms, sliced

  • 1/2

    teaspoon finely chopped fresh rosemary

  • 1/4

    teaspoon freshly ground black pepper

  • Sea salt

  • 1

    large egg, lightly beaten

  • 1

    (17.3-ounce) package frozen puff pastry dough, thawed

  • 1

    (1-pound) trimmed beef tenderloin, cut into 24 cubes (about 3/4 inch each)

  • 1/3

    cup Boursin cheese

Directions

1. Preheat oven to 450°. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and rosemary; sauté 3 minutes or until browned. Stir in pepper and 1/8 teaspoon sea salt. Set aside. 2. Whisk together egg and 1 tablespoon water in a small bowl. 3. Roll 1 puff pastry sheet into a 9- x 12-inch rectangle on a lightly floured work surface. Cut into 12 (3-inch) squares. Arrange 1 beef cube in the center of each pastry square, and sprinkle with a pinch of sea salt. Top each beef cube with about 1/2 teaspoon Boursin cheese and 1 mushroom slice. Brush edges of pastry squares with egg mixture. Fold dough corners over filling in the center to make a packet, pinching to seal. Place on a large, parchment paper–lined baking sheet. Repeat with remaining ingredients, and brush all with remaining egg mixture. 4. Bake 9 minutes or until pastry is puffed and golden brown. Let stand 5 minutes.

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