BEST OF BEEF TENDERLOIN RECIPESMINI BEEF WELLINGTONS
Here's one of the most elegant beef tenderloin recipes available, and super easy to make.
INGREDIENTS: 3 Tablespoons olive oil, divided 8 filet mignon steaks, 1-inch thick 1 lb. mushrooms, finely chopped 1/3 cup dry red wine 1/2 cup finely chopped green onions
1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (17 oz.) package frozen puff pastry sheets 1 egg, beaten with 1 Tablespoon water Slivered almonds (optional)
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DIRECTIONS:
Thaw pastry for about 30 minutes.
Heat 2 Tablespoons oil in a large skillet until hot.
Sear steaks in the oil for about 90 seconds on each side.
Remove from heat and drain steaks on paper towel. Chill.
Heat 1 Tablespoon oil in the same skillet.
Add mushrooms and stir until tender, about 3 minutes.
Add wine and cook for 2-3 minutes.
Stir in green onion, thyme, salt and pepper. Cook 1 minute longer.
Remove from heat and let cool.
On a lightly floured surface, roll each pastry into a 14-inch square. Then cut each sheet into four (7-inch) squares.
Place about 2 Tablespoons of mushroom mixture in the center of each square.
Place a slice of fillet on top of each.
Brush pastry edges with egg/water mixture, and wrap around each steak, pinching edges to seal.
Place on an ungreased baking sheet, seam-side down.
If desired, sprinkle slivered almonds on each pastry.
Bake at 375 ° F. for 20-25 minutes or until pastry is golden brown. If necessary, loosely cover pastry with foil to avoid over browning.
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