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Mini Beef Wellingtons

Photo: Jennifer Davick; Styling: Linda Hirst

 

Prep time 25 mins
Cook time 14 mins
Stand time 5 mins
Yield Makes 8 to 10 servings
Mini Beef Wellingtons make an impressive presentation and will be a huge hit with party guests. We love the fresh rosemary and flaky puff pastry of these little bites.

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

How to Make It

  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.

  5. 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