Mini Wellingtons
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Mini Wellingtons
Mini Wellingtons
1 lb. Raley's Beef tenderloin California raised USDA choice
1 tbsp. butter
1/2 lb. baby bella mushrooms, very finely chopped OR
crimini mushrooms, very finely chopped
1/4 cup minced shallots
2 cloves garlic, minced
1/4 cup red wine
1/2 tsp. dried tarragon
Salt to taste
Freshly ground pepper to taste

Prep: 20 minutes, Chill: 30 minutes,
Cook: about 25 minutes, Makes: 18 appetizers

1. Place beef cubes in the freezer for 30 minutes (this will keep them from overcooking). Melt butter in a medium skillet. Add mushrooms, shallots and garlic and cook over medium heat for 10 minutes, stirring frequently. Add wine and tarragon and cook until all excess liquid has cooked off. Season to taste with salt and pepper and set aside.

2. Preheat oven to 450°F and line a baking sheet with parchment paper. Roll each puff pastry sheet into an 11-inch square on a lightly floured board. Cut each sheet into 9 equal squares and place equal amounts of the mushroom mixture in the center of each. Top with beef cubes and brush the edges of pastry with water. Fold in the pastry to enclose and pinch the edges to seal well; place seam side down on prepared baking sheet.

3. Bake for 12 minutes or until pastry is golden brown. Immediately remove from baking sheet and serve warm with horseradish, if you like.

Nutritional Information:
346 calories, 15 g protein, 21 g total fat (7 g sat., 0 g trans), 21 g carbohydrate, 1 g fiber, 2 g sugar, 39 mg cholesterol, 290 mg sodium, 9 points