Prep time: 25 min
Ready in: 1 hour, 10 min
Serves: 4- 8
Ingredients:
2 T. olive oil
2 lb. beef tenderloin- cut into 24 (1") cubes
Salt
Pepper
10 oz. cremini mushrooms- stemmed, finely chopped
1 large shallot- finely chopped
2 sheets frozen puff pastry- thawed
Directions:
- Heat olive oil in a large skillet over medium-high heat
- Pat beef dry with a paper towel
- Season all sides with salt and pepper
- Quickly sear beef on 2 sides only until deep golden brown (do not overcook), about 4 min total
- Transfer to a plate to cool
- Add mushrooms and cook until beginning to brown and release liquid, about 5 min
- Add shallots and continue cooking until mushroom mixture dries out, is golden brown, and shallots are soft, about 10 min
- Remove from heat and cool
- Preheat oven to 400
- Line a baking sheet with parchment paper or a silicone baking mat
- On a work surface, roll 1 sheet of puff pastry to a 10x14" rectangle
- Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3
- Top each mushroom mound with a piece of beef, seared side up
- With a sharp knife or pizza cutter, cut pastry into even squares around meat and mushrooms
- Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold ends over the top to make a packet
- Invert and arrange packets seam side down on baking sheet and press lightly to seal pastry
- Repeat with remaining beef, mushrooms, and pastry
- Bake Wellingtons until golden brown, 20- 25 min
- Remove from oven to a serving platter and let cool at least 10 min before serving
*Karen found recipe here
10 oz. cremini mushrooms- stemmed, finely chopped
1 large shallot- finely chopped
2 sheets frozen puff pastry- thawed
Directions:
- Heat olive oil in a large skillet over medium-high heat
- Pat beef dry with a paper towel
- Season all sides with salt and pepper
- Quickly sear beef on 2 sides only until deep golden brown (do not overcook), about 4 min total
- Transfer to a plate to cool
- Add mushrooms and cook until beginning to brown and release liquid, about 5 min
- Add shallots and continue cooking until mushroom mixture dries out, is golden brown, and shallots are soft, about 10 min
- Remove from heat and cool
- Preheat oven to 400
- Line a baking sheet with parchment paper or a silicone baking mat
- On a work surface, roll 1 sheet of puff pastry to a 10x14" rectangle
- Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3
- Top each mushroom mound with a piece of beef, seared side up
- With a sharp knife or pizza cutter, cut pastry into even squares around meat and mushrooms
- Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold ends over the top to make a packet
- Invert and arrange packets seam side down on baking sheet and press lightly to seal pastry
- Repeat with remaining beef, mushrooms, and pastry
- Bake Wellingtons until golden brown, 20- 25 min
- Remove from oven to a serving platter and let cool at least 10 min before serving
*Karen found recipe here
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