Mini Beef Wellingtons Recipe
Tried it? Rate this Recipe:
|
 This recipe for Mini Beef Wellingtons, by Amy and Sarah Hollister, 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. |
|
|
