Mini Beef Wellingtons

Name: Mini Beef Wellingtons
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams trimmed beef tenderloin, cut into 24 cubes (about 3/4 inch each); 0 teaspoons freshly ground black pepper; 79 milliliters Boursin cheese; 4 to 5 crimini mushrooms or button mushrooms, sliced; 1 large egg, lightly beaten; 1 Tbsp extra virgin olive oil; 1 teaspoons finely chopped fresh rosemary; 490 grams package frozen puff pastry dough, thawed; 10 servings Sea salt

Mini Beef Wellingtons might be a good recipe to expand your main course recipe box. This recipe serves 10. One serving contains 448 calories, 13g of protein, and 34g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 39 minutes. Head to the store and pick up beef tenderloin, button mushrooms, egg, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.

Instructions

Preheat oven to 45

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Oven

Heat oil in a medium nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add mushrooms and rosemary; saut 3 minutes or until browned. Stir in pepper and 1/8 teaspoon sea salt. Set aside.

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Mushrooms

Rosemary

Sea Salt

Pepper

Whisk together egg and 1 tablespoon water in a small bowl.

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Water

Egg

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Whisk

Bowl

Roll 1 puff pastry sheet into a 9- x 12-inch rectangle on a lightly floured work surface.

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Puff Pastry Sheets

Roll

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.

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Boursin Cheese

Mushrooms

Sea Salt

Beef

Brush edges of pastry squares with egg mixture. Fold dough corners over filling in the center to make a packet, pinching to seal.

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Dough

Egg

Place on a large, parchment paperlined baking sheet. Repeat with remaining ingredients, and brush all with remaining egg mixture.

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Egg

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Baking Sheet

Bake 9 minutes or until pastry is puffed and golden brown.

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Oven

Let stand 5 minutes.

Sip: Diebolt-Vallois Champagne, NV Blanc de Blanc, 100% Chardonnay ($36): "This bubbly is rich and toasty--just right with the herbs and flaky puff pastry." --Michael Velo, bubbly expert from the Carriage House Restaurant in Chicago

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Puff Pastry Sheets

Chardonnay