This is a delicious recipe we got at our cooking class. So yummy...I could eat these all the time! Slightly time-consuming, but you can make them ahead of time and leave them in the fridge until you are ready to cook them. This was another "fan favorite" at our "Merry Little Cocktail" party!
1 pound beef tenderloin, cut into 2" cubes
1 cup mushroom cream sauce
2 sheets puff pastry, thawed
1 package Boursin cheese (we used garlic and herb flavored)
oil for sauteing
1 egg yolk mixed with 1 tablespoon of milk for egg wash
- Pre-heat large saute pan over medium high heat.
- Season beef with your favorite seasonings
- Place 2 tablespoons of oil in the saute pan and swirl to coat
- Place beef in the pan and sear for 30 seconds to 1 minute per side
- Remove from pan and cool completely
- Roll puff pastry out to about 1/8" of thickness and cut into 16 3-4" squares, depending on the size of beef; dough must be able to wrap completely around the meat and mushrooms
- Place 1 teaspoon mushroom mix in the center of each square, then 1/2 tsp of the Boursin cheese, and top with a piece of seared beef.
- Brush the edges of the square with egg wash, and fold around the beef, mushroom sauce and cheese. Seal the edges as best as you can.
- Brush the bottom and the top with egg wash.
- Place the Wellingtons seam side down on a cookie sheet covered in parchment paper.
- Refrigerate the Wellingtons for at least 15-30 minutes to allow the pastry to get cool.
- Pre-heat the oven to 400 degrees
- Bake until golden brown and puffed, about 10-15 minutes
- Let rest for 5 minutes, then serve warm
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