Mini Beef Wellington
Serves 625 mins prep45 mins cook
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!
0 servings
What you need
Instructions
0 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 1 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 2 Brush tenderloin with Dijon mustard 3 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 4 Bake in a preheated oven at 400 f degrees until golden for about 25 mins 5 Top with some chives, thyme and enjoy on its own or with your favorite sauce (I served them with some Bearnaise)View original recipe