Mini Beef Wellingtons
Ingredients
1 tablespoon extra virgin olive oil
1 Eight ounce package mushrooms, sliced
1/4 teaspoon freshly ground black pepper
salt
1 large egg, lightly beaten
1 (17.3-ounce) package frozen puff pastry dough, thawed
1 (1-pound) beef tenderloin, cut into cubes (about 3/4 inch each)
1 pkg. Boursin cheese
Directions:
1. Preheat oven to 450°. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and sauté 3 minutes or until browned. Season with pepper and salt. Set aside.
2. Whisk together egg and 1 tablespoon water in a small bowl.
3. Roll 1 puff pastry sheet into a 9-x 13 inch rectangle on a lightly floured work surface. Cut each into 4 squares. Arrange slices of the beef in the center of each pastry square. Top each with about 1/2 a
4. Spoonful of Boursin cheese and some mushroom slices. Brush edges of pastry squares with egg mixture. Fold dough corners over filling in the center to make a packet, pinching to seal. Place on a large, parchment paper lined baking sheet. Repeat with remaining ingredients, and brush all with remaining egg mixture.
5. Bake 9 -12 minutes or until pastry is puffed and golden brown. Let stand 5 minutes.
