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Catch ‘em & Cook ‘em: Mini Beef Wellington

December 28, 2016
By Capt. Dick May , Pine Island Eagle


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) squares.

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 1/2 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's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed



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