Mini Beef Wellingtons
1 tablespoon canola oil
1 pound beef Tenderloin, sliced into 1 inch medallions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
4 large shallots, diced
8 medium mushrooms, chopped
1/2 teaspoon dried thyme
1/4 cup dry sherry
4 oz Gorgonzola cheese, cut into 1/2 inch pieces
4 sheets puff pastry
1 egg
Preheat oven to 400 degrees.
Season the beef medallions liberally with the salt and pepper. In a 10 or 12 inch skillet, heat the oil over medium high heat. sear the medallions quickly until browned on both sides, but nice and rare in the center. Remove from skillet and set aside.
Add butter to the pan and sauté the shallots until softened. Add the mushrooms and cook until both the mushrooms and shallots are slightly browned. Add the thyme and cook, stirring, for one more minute. deglaze the pan with the sherry and cook for two more minutes. Remove from heat.
Cut the beef medallions into small squares (approximately 3/4-inch to 1 inch each).
On a lightly floured surface, roll out the pastry to a 12” by 15” rectangle. Cut the pastry lengthwise into three evenly spaced strips and crosswise into four evenly spaced strips, for a total of 12 squares.
To assemble the medallions, place a 1/2 teaspoon of mushroom mixture in the center of each pastry square. Top with a piece beef tenderloin, and then with a piece of Gorgonzola cheese. Bring the opposite ends of each square together and Pinch. Repeat with the other opposite ends. Using your fingers, press the seams closed and give the top of the pastry a little twist to close.
In a small bowl, mix the egg with 1 tablespoon of water to create an egg wash. Brush each Wellington with a small amount of the egg wash using a pastry brush.
Place on a cookie sheet that has been lined with parchment paper or sprayed with Pam. bake for 15 minutes at 400°. reduce the heat to 350° and cook for an additional 10 minutes or until the pastry is slightly browned. Remove from oven and let rest for at least 5 minutes before serving.
Yield: 48 pieces
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