Catering for a Crowd at Home - Ep.4: Mini Beef Wellingtons
Step by step for this crowd pleasing appetizer, recipe below.
RECIPE
1 Tb olive oil
4-6 mushrooms, sliced
1/2 ts very finely chopped fresh rosemary
1/4 ts ground black pepper
salt to taste
1 large egg, beaten with 1 Tb of water
1 sheet of puff pastry, defrosted (half a package)
1 lb trimmed beef tenderloin, in 3/4" cubes
1/3 cup bleu cheese, feta, or gorgonzola crumbled
Preheat oven to 450 degrees if baking same day - OR prepare and freeze unbaked, they can go in a 450F oven straight out of the freezer later.
PREP WORK:
Heat oil in a medium skillet over medium heat, add mushrooms and rosemary, saute 3 minutes or until browned. Stir in pepper and 1/8 ts salt, turn off heat and set aside.
Roll out puff pasty to 9 x 12" rectangle on a floured surface, cut into twelve 3" squares. Place one beef cube on each square and add a pinch of salt, top the beef with a dab of cheese and a mushroom slice.
Brush edges of each square with the egg and water wash, fold dough corners up over filling and make a square packet, pinching to seal.
Place on a large parchment- or silicone-covered baking sheet, bake at 450F for about 9 minutes or until golden brown, let stand 5 minutes, serve warm. One sheet of puff pastry makes 12 servings.
TO FREEZE ahead and bake later. Place frozen wellingtons directly on a lined baking pan and bake straight into the oven at 450F for 15-30 minutes, watching them until they are golden brown, and serve warm.
YOU'RE WELCOME. :)
Also apologies for my odd lighting...I must live in Narnia lol. 😂
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