RECIPE: Mini Beef Wellingtons
Mini Beef Wellingtons
- 1 Beef tenderloin (4-5 pounds), trimmed and silverskin removed
- Coarse salt and freshly ground pepper
- 2 tablespoons Safflower oil
- 2 packages (12 ounces each) all-butter Puff Pastry
- 8 ounces Mousse Pate (Mousse de Foie de Canard)
- 2 large eggs
- Sautéed mushrooms with cognac, for serving
Season beef with salt and pepper. Heat 1 tablespoon oil in a heavy skillet over high heat. Add beef and sear, turning, until browned all over, 2 to 3 minutes side. Transfer to a cutting board and let cool for about 30 minutes. Cut into 8 to 10 equal pieces.
Roll out 1 sheet of puff pastry to a little larger than 16 by 12 inches. Trim edges; cut into four 8-by-6-inch squares. Place one piece of beef, cut-side down, on a pastry square; top with 2 tablespoons mousse, spreading evenly. Lightly beat 1 egg, then brush over edges of pastry, fold up corners to enclose filling, and gently press to seal. Repeat with remaining pastry, beef, and mousse. Arrange Wellingtons, seam-side up, on parchment-lined baking sheet; wrap well in plastic and then foil. Chill in refrigerator for several hours or you can freeze up to 2 weeks.
Preheat oven to 425 degrees. Lightly beat remaining egg, then brush over thoroughly chilled Wellingtons. Bake about 35 minutes for medium-rare. Remove Wellingtons from baking sheet and let rest 10 minutes before serving with mushrooms.
Recipe adapted by Chef Rob Koeller, owner of Culinary Concepts & Hospitality Consultants