Mini Beef Wellington
Serves 6
25 mins prep
45 mins cook
70 mins total
An appetizer or dinner, you can’t go wrong either way! These are so cute and delicious and a great option for hosting a dinner party!
Mushroom Duxelles
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Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
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Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Pat dry, slice and season tenderloin with salt and pepper and sauté in olive oil on all sides, add butter, garlic and thyme and cook until desired doneness; note: steak will continue cooking in the puff pastry
Process mushrooms in a food processor or finely chop by hand and start sautéing, once water has evaporated add olive oil, butter, shallots, garlic and thyme; season with salt and pepper; cook for a few minutes then add cognac and cook it down until the alcohol smell has disappeared; add in cream, stir and turn the burner off- at this point you should have a brown smooth consistency
Brush tenderloin with Dijon mustard
Roll puff pastry over a floured surface into 15x12 inch rectangle; slice into 6 rectangles as you leave some pastry to slice with the lattice and decorate each beef Wellington; 5. Add a prosciutto slice over each piece if pastry , spread a tbs of mushroom duxelles, add the filet and as you stretch and pinch the sides to close them up; add your decoration; brush egg wash and refrigerate for 10 mins
Bake in a preheated oven at 400 f degrees until golden for about 25 mins
Top with some chives, thyme and enjoy on its own or with your favorite sauce (I served them with some Bearnaise)
