BEEF TENDERLOIN RECIPES

Beef Tenderloin recipes.

MINI BEEF WELLINGTONS

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.

TRADITIONAL AMERICAN RECIPES

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