Golden and elegant, savoury little bundles of tender beef and mushroom.
|1 lb||(454 g) Beef tenderloin, cut into ½” (1 cm) cubes|
|Salt and pepper|
|1 tbsp||(15 mL) Vegetable oil|
|1 tsp||(15 mL) Butter|
|1 tsp||(15 mL) Olive oil|
|(227 g/ 8 oz) Mushrooms, finely chopped|
|3||Large shallots, finely chopped|
|1 tbsp||(15 mL) Chopped fresh thyme|
|1||(397 g) Package Tenderflake® Frozen Puff Pastry, defrosted|
|2 tbsp||(30 mL) Dijon mustard|
SEASON the cubes of beef with salt and pepper. Heat the oil in a large skillet over high. Working in batches so as not to overcrowd the pan, sear the beef cubes for about one minute per side until evenly browned. Set aside to cool. When all the beef is cooked and cooled to room temperature, place in the freezer until the remaining preparation is complete.
PREHEAT the oven to 400°F (200°C).
HEAT butter and olive oil in a large skillet over medium-high. Add mushroom, shallots and thyme. Season with salt and pepper to taste, and cook for 5-6 minutes or until browned.
ROLL out each puff pastry to a 10 ½ x 10 ½” (26x26 cm) square. Using a sharp knife or pizza cutter, cut each sheet in 25- 2” (5 cm) squares. Brush the center of each square with a thin coating of Dijon mustard. Place 1 tsp (5 mL) of the mushroom mixture in the center and top with a piece of beef. Brush the edges of each square with beaten egg and wrap the pastry around the beef in a neat little parcel. Place on a parchment paper lined baking sheet. Brush the tops with more beaten egg.
ROLL out any remaining puff pastry if desired and using a decorative cutter make leaves and festive shapes to fix into the miniature Wellingtons.
BAKE in the preheated oven for 15-17 minutes or until golden brown.
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