Sally's Recipe Of The Week: Mini Beef Wellingtons

Mini Beef Wellingtons Makes 24 appetizers


I love these appetizers and they are great to take to holiday parties.


Here Is What You Need:

1

2 pounds beef tenderloin
2 sheets frozen puffed pastry - thawed
30 slices of mushrooms (I make a few extra)
small tub of soft herb cheese - I like Boursin
1 TBS olive oil
kosher salt and fresh cracked back pepper
sprig of rosemary
1 egg

2

Cut the steaks into one inch cubes. Strip leaves off the rosemary and  fine chop it. season the cubes with salt, pepper and rosemary.

3

On a floured service or on parchment paper roll out the puffed pastry to about a 12 by 10 rectangle.

4

Then you want to slice the pastry into 12 squares.

5

Heat the oil in a pan then add the mushrooms and cook until soft. Season with salt and pepper.

6

Place a steak piece in the center of each puff pastry square.

7

Place a about 1/2 tsp of cheese on each steak piece and then top with a mushroom slice.

8

Working one at a time, fold opposite sides of pastry up and over the beef piece and pinch to seal.  Beat the egg in a small bowl with a splash of water and brush over your steak packets.
Bake in a 400 degree oven for about 25 minutes.

10

Let them cool for about 10 minutes then enjoy. Let's Eat!

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