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Title: Beef Wellington Bites
Categories: Appetisers, Beef, Mushrooms, Herbs, Pastry
Yield: 8 Servings

1 tb Oil
2 Sheets frozen puff pastry
1 lb Beef tenderloin; trimmed, in
- 1" cubes
1 tb Unsalted butter
6 oz Mushrooms; minced
2 Shallots; minced
1 tb Rosemary; chopped
1/2 c Dijon mustard
1 lg Shell egg
Salt & black pepper

Wash hands.

Set the oven @ 400°F/205°C.

Line two large baking sheets with parchment paper.

Heat oil in a large skillet over medium-high heat. Pat
meat dry with paper towels. Season all over with salt
and pepper. Add to skillet and sear all over, until
browned, about 2-3 minutes. Remove from heat.

Melt butter in the same skillet over medium heat. Add
mushrooms and shallots and sauté until tender. Season
with salt and pepper. Stir in rosemary and remove from
heat.

On a lightly floured surface, unfold puff pastry. Roll
each sheet into a large square, about 1/8" thick. Cut
each into 16 squares. Place one piece of meat onto each
square and add about one teaspoon of mustard. Top the
meat with one tablespoon of the mushroom mixture. Fold
pastry edges over the meat and pinch to seal. Place on
baking sheets and brush with egg wash.

Bake 14-16 minutes or until golden-brown.

Yield: 8 servings

RECIPE FROM: https://gfsstore.com

Uncle Dirty Dave's Kitchen

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