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Mini Beef Wellington. by Robin Lea




Source of Recipe


WKRG
Mini Beef Wellington. by Robin Lea

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2 lbs beef tenderloin cut into 4” cubes
2 Tbsp Olive Oil
Kosher salt and fresh cracked pepper to taste
10 oz mushrooms stemmed and chopped
1 large shallot finely chopped
1/4 cup water
2 sheets frozen puff pastry, thawed

Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on two sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
Preheat to the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
On a work surface, roll one sheet of puff pastry to a 10-by-14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in rows . Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working one at a time, pull two opposite sides of pastry up over each beef piece then fold the ends over the top to make a packet. Invert and place the packets seam-side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms and pastry.
Bake the Wellingtons until golden brown, 20-25 minutes. Cool at least 10 minutes before serving