Congratulations to Stephen from Ashland, Oregon for his recipe for Mini Beef Wellingtons.
This recipe is a perfect brunch or lunch and makes a great contribution to any buffet or
dinner party. Great tasting without losing that traditional taste. Thanks Stephen and keep
up the good cooking.
5 tbl butter or margarine divided
8 beef tenderloin fillets, 1"-thick (3 oz ea)
1/4 tsp salt
1/4 tsp freshly-ground black pepper
3 lrg fresh mushrooms chopped
fresh mushrooms - (8 oz) chopped
2 tbl dry sherry or beef broth
1 pkt frozen puff pastry sheets - (17 1/4 oz) thawed
1 x egg white lightly beaten
1 1/2 tbl butter or margarine
1 1/2 tbl all-purpose flour
1 tbl tomato paste
2 cans of beef broth - (14 1/2 oz ea)
1 lrg bay leaf crushed
Melt 3 tablespoons butter in a large skillet over medium heat; add beef, and
cook 3 minutes on each side or until browned. Remove from skillet; sprinkle with
salt and pepper, and let cool.
Melt remaining 2 tablespoons butter in skillet; add mushrooms, and saute 5
minutes. Stir in sherry.
Unfold pastry sheets on a lightly floured surface; roll to 1/8-inch thickness,
and cut into fourths. Place 1 fillet in center of each square; top with mushroom
mixture. Bring opposite corners of squares together over beef, gently pressing
to seal. Place on a baking sheet; brush with egg white.
Bake at 425 degrees on the lowest oven rack for 25 to 30 minutes or until
Melt 1 1/2 tablespoons butter in skillet; whisk in flour. Cook, whisking
constantly, 2 to 3 minutes or until lightly browned. Add tomato paste; cook,
stirring constantly, 1 to 2 minutes. Gradually whisk in broth. Add bay leaf;
simmer 20 minutes. Pour through a wire-mesh strainer into a bowl. Serve sauce
with Beef Wellingtons.