11/06/2022
Beef Wellington Bites
Perfect finger foods or served as a light meal with a tossed salad or garlic loaves....
From Rainbow meats.
Ingredients
1 tbsp. vegetable oil
2 sheets frozen puff pastry, defrosted
1kg beef tenderloin, trimmed and cut into 1cm cubes
1 tbsp. butter
170g mushrooms, minced
2 shallots, minced
1 tbsp. rosemary, chopped (plus whole sprigs for garnish)
1/4 c. Dijon mustard
1 Egg, lightly beaten
kosher salt
Freshly ground black pepper
Directions
Preheat oven to 200°C. Line two large baking sheets with parchment paper.
Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels.
Season all over with salt and pepper.
Add to skillet and sear all over, until browned, about 2-3 minutes.
Remove from heat and clean skillet.
Melt butter in the same skillet over medium heat.
Add mushrooms and shallots and sauté until tender.
Season with salt and pepper. Stir in rosemary and remove from heat.
On a lightly floured surface, unfold puff pastry.
Roll each sheet into a large square, about 1/8cm thick.
Cut each into 16 squares. Place one piece of meat onto each square and dollop with about a teaspoon of mustard.
Top the meat with about a tablespoon of the mushroom mixture.
Fold pastry edges over the meat and pinch to seal.
Place on baking sheets and brush with egg wash.
Bake 15-20 minutes or until golden-brown.
Garnish with rosemary sprigs before serving.
