Mini Beef Wellingtons

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 2 tablespoons olive oil
• 2 lbs beef tenderloin, cut into 24 (1-inch)
• kosher salt & freshly ground black pepper
• 10 ounces cremini mushrooms, stemmed and finely chopped
• 1 large shallot, finely chopped
• 2 sheets frozen puff pastry, thawed (recommended -- dufour)

Recipe

• 1 heat the olive oil in a large skillet over medium-high heat. pat the beef dry with a paper towel and season all sides with salt and pepper. quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. transfer to a plate to cool.
• 2 add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. remove from heat and cool.
• 3 preheat to the oven to 400 degrees f. line a baking sheet with parchment paper or a silicone baking mat.
• 4 on a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. top the mushroom mound with a piece of beef, seared side up. with a sharp knife, cut the pastry into even squares around the meat and mushrooms. working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. repeat with the remaining beef, mushrooms, and pastry.
• 5 bake the wellingtons until golden brown, 20 to 25 minutes. remove from the oven to a serving platter and let cool at least 10 minutes before serving.