Mini Beef Wellington with Mushrooms & Artichokes
Preparation Time: 15 min
Cooking Time: 30 min
Serves 8
INGREDIENTS
- 1 jar Reese Marinated Mushrooms, drained
- 1 can Reese Artichoke Hearts, drained
- 1 medium shallot, minced
- 2 tbsp. DaVinci Extra Virgin Olive Oil
- 2 tsp. Reese Steak Salt
- 9 oz. beef tenderloin
- 2 sheets frozen puff pastry, thawed
- 1 egg
- 2 jars Reese Béarnaise Sauce
- Salt and pepper, to taste
- Flour
DESCRIPTION
Give a nod to tradition with this elegant dish – in miniature version! This recipe is perfect for parties or a classic family meal.
DIRECTIONS
1. Preheat oven to 400 degrees.
2. In a food processor, finely grind mushrooms and artichoke hearts.
3. In a medium skillet, sauté the shallot in the olive oil until translucent, 3 to 5 minutes.
4. Add the mushroom and artichoke mixture to the skillet and cook for an additional 3 minutes, stirring occasionally. Season with salt and pepper to taste. Set aside to cool.
5. Cut the beef into 18 pieces (about ½ oz. each) and season lightly with steak salt.
6. In a large skillet, heat the remaining olive oil and quickly brown each piece of beef – do not fully cook. Allow meat to cool before proceeding.
7. On a floured surface, roll the puff pastry sheets to 12 inches by 18 inches. Cut the pastry into 18 equal squares.
8. In the center of each pastry square, place one piece of beef and top with 2 tbsp. of the mushroom-artichoke mixture. Bring the sides of the pastry around the meat and seal at the top. Place on an ungreased baking sheet.
9. In a small bowl, beat the egg and with a pastry brush, coat each pastry lightly with the beaten egg.
10. Place the tray in the oven and bake for 15 to 20 minutes or until golden brown and heated through.
11. Serve with Reese Béarnaise Sauce.
2. In a food processor, finely grind mushrooms and artichoke hearts.
3. In a medium skillet, sauté the shallot in the olive oil until translucent, 3 to 5 minutes.
4. Add the mushroom and artichoke mixture to the skillet and cook for an additional 3 minutes, stirring occasionally. Season with salt and pepper to taste. Set aside to cool.
5. Cut the beef into 18 pieces (about ½ oz. each) and season lightly with steak salt.
6. In a large skillet, heat the remaining olive oil and quickly brown each piece of beef – do not fully cook. Allow meat to cool before proceeding.
7. On a floured surface, roll the puff pastry sheets to 12 inches by 18 inches. Cut the pastry into 18 equal squares.
8. In the center of each pastry square, place one piece of beef and top with 2 tbsp. of the mushroom-artichoke mixture. Bring the sides of the pastry around the meat and seal at the top. Place on an ungreased baking sheet.
9. In a small bowl, beat the egg and with a pastry brush, coat each pastry lightly with the beaten egg.
10. Place the tray in the oven and bake for 15 to 20 minutes or until golden brown and heated through.
11. Serve with Reese Béarnaise Sauce.