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Mini Beef Wellingtons

Source: Food & Wine
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Rating: 2.5   Reviews: 4 See Reviews
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Active Time:  10 Minutes
Total Time:  20 Minutes
  Makes about 4 dozen
7 ounces frozen puff pastry, preferably all butter, thawed
1/3 cup Boursin cheese (about 2 1/2 ounces), at room temperature
1/2 pound trimmed beef tenderloin, cut into 1/2 -inch cubes
Salt and freshly ground pepper
1 large egg, lightly beaten
Preheat the oven to 400 degrees F.

On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7 1/2 -by-15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1 1/2 -inch squares.

Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week.

Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes about 4 dozen
Calories: 37
Fat. Total: 3g
Protein: 2g
Carbohydrates, Total: 2g
Sodium: 18mg
% Cal. from Fat: 73%
Cholesterol: 9mg
Spotlight Recipe Review See all 4 reviews »

Rating: 2
by: Terry, AZ Reviewed: 02/08/2010
Mini Beef Wellingtons were small in pleasure
Very disappointed in this. Took well over an hour to prepare...not 10 minutes. Very tedious. They were beautiful on the pan, but were pretty ugly after baking. The half inch squares of filet were almost negligent to taste in the finished product. They weren't too popular at the party. I would, however, try them again, but I'd at least double the size of the appetizer if not more, and perhaps make them in a mini muffin pan to keep them more uniform in size.
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