"Hunger is the best sauce in the world."--Cervantes

Mini Beef Wellingtons Recipe

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This recipe for Mini Beef Wellingtons, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 T. butter, divided
8 (3 oz.) beef tenderloin fillets, 1-inch thick
1/4 t. salt
1/4 t. black pepper
8 oz. fresh mushrooms, chopped
2 T. dry sherry or beef broth
17 1/4 oz. pkg. frozen puff pastry sheets, thawed
1 egg white, lightly beaten
1 1/2 T. butter
1 1/2 T. flour
1 T. tomato paste
2 (14 1/2 oz.) cans beef broth or beef stock
1 bay leaf, crushed

Directions:
Directions:
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 baking sheet; brush with egg white. Bake at 425 on lowest oven rack for 25-30 minutes or until golden. Melt 1 1/2 tablespoons butter in skillet; whisk in flour. Cook, whisking constantly, 2-3 minutes or until lightly browned. Add tomato paste; cook, stirring constantly, 1-2 minutes. Gradually whisk in broth or stock. Add bay leaf; simmer 20 minutes. Pour through a wire-mesh strainer into a bowl. Serve sauce with Beef Wellingtons.

 

 

 

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