Nov 30, 2011 4:08 PM
Mini Beef Wellingtons
Yields 2 dozen
¾ Lb Beef Tenderloin or any scrap meat you may have.
½ Lb Button Mushrooms, sliced
1 Ea Medium Yellow Onion, diced
2 Ea Sheets Puff Pastry (approx. 1 lb each)
4 Cup Brown Sauce (Veal Demi)
2 Tbsp Vegetable Oil
Salt & Pepper
1 Ea Whole Egg
2 Tbsp Water
Cut the meat into small pieces and season with salt & pepper. In a large sauté pan over high heat add the oil, onions and mushrooms and cook for 3 minutes, stirring constantly so as not to burn. Add the beef and half of the brown sauce; continue to cook until the meat is done.
Put the mixture into a food processor and pulse just enough to break the meat up into smaller pieces. This will make the mixture easier to work with; if you do not have a food processor, simply chop the mixture on a cutting board with a large knife.
Mix the egg and water together to make the egg wash.
Place one of the puff pastry sheets on a flour-dusted cutting board and divide the mixture up into equal portions on the puff pastry, making 4 rows by 6 columns. Ensure that there is at least ½ to 1 inch space between each portion. Take the other sheet of puff pastry and lightly roll with a rolling pin just enough to stretch it out about 1 inch on all sides. Egg wash the rolled out sheet and then place on top of the first sheet, egg wash side down so as to seal the pastries together.
Seal the Wellingtons from the center of the sheet to the outside edge, pressing lightly around each portion so as to firmly seal the sheets of dough together. Cut the Wellingtons out using a rolling cutter or a knife, and then trim the outside edge to ensure an even product. Transfer the Wellingtons to a greased baking sheet, and cook in a 375 degree oven for 20 to 25 minutes, until the puff pastry is evenly golden brown. Serve hot with a side of the remaining brown sauce.