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Beef Wellington Appetizers

Beef Wellington Appetizers

Ingredients

  • 1 Tbsp. + 1 tsp. butter
  • 2 Tbsp. shallot, minced
  • 2 cloves garlic, minced
  • 1/2 lb. mushrooms, minced
  • Few sprigs of thyme
  • 1 tsp. kosher salt, split
  • 1/2 tsp. black pepper, split
  • 1/4 C red wine
  • 1 Tbsp. Dijon mustard
  • 4 2-oz. filet mignon pieces
  • 8 oz. puff pastry, defrosted, pricked with fork, quartered
  • 1 egg yolk, beaten with 1 Tbsp. water

Preparation

  1. Heat 1 Tbsp. butter in pan. Add shallots, garlic, mushrooms, thyme, 1/2 tsp. salt, & 1/4 tsp. pepper; deglaze with wine. Cook on medium-high until mixture forms a spreadable paste. Remove thyme; cool.
  2. Preheat oven to 425°F.
  3. Salt and pepper filet pieces. Sear all sides in hot pan with 1 tsp. butter for 1 minute.
  4. Place each filet on a pastry square brushed with egg wash; coat filet with mustard. Top with mushroom duxelle. Wrap pastry; secure with egg wash. Chill for 30 minutes.
  5. Bake on parchment-lined sheet for 15 minutes.
  6. Let rest 5 minutes. Top with dollop of mashed potatoes; serve.

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