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Catch ‘em & Cook ‘em: Mini Beef Wellington

December 31, 2013
By Capt. Dick May , Pine Island Eagle

Ingredients:

1 Tbsp EVOO (Extra Virgin Olive Oil)

4 to 5 Button Mushrooms sliced

1/2 tsp finely chopped fresh Rosemary

1/4 tsp freshly ground Black Pepper

Sea Salt

1 Large Egg lightly beaten

1 (17.3 oz pkg) frozen Puff Pastry Dough thawed

1 (1 lb trimmed Beef Tenderloin (cut into cubes about 3/4 inches thick)

1/3 C Boursin Cheese

How to:

1. Preheat oven to 450 degrees

2. Heat Oil in medium non-stick skillet over medium heat.

3. Add Mushrooms and Rosemary and saute for 3 minutes or until browned

4. Stir in Pepper and 1/8 tsp Sea Salt and set aside.

5. Whisk together Egg and 1 Tbsp water in a small bowl.

6. Roll 1 sheet of Puff Pastry into a 9 x 12 inch rectangle on a slightly floured work surface.

7. Cut into 12 (3 inch) square.

8. Arrange 1 Beef Cube in the center of each pastry square and sprinkle with a pinch of Sea Salt.

9. Top each Beef Cube with about tsp Boursin Cheese and 1 Mushroom slice.

10. Brush edges of pastry squares with egg mixture. Fold dough corners over filling in the center to make a packet pinching to seal.

11. Place on a large, parchment paper lined baking sheet.

12. Repeat with remaining ingredients, and brush with remaining egg mixture.

13. Bake for 9 minutes or until pastry is puffed and golden brown.

14. Let stand for 5 minutes.

Makes 8 10 servings

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or easyridercharters.com. "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.

 
 

 

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