Bite Siz Beef Wellingtons

Ingredients

• 1 medium shallot (about 1/2 ounce) peeled
• 6 ounces mushrooms halved if large
• 1 1/4 sticks unsalted butter, melted
• salt and freshly ground black pepper
• 10 thin sheets phyllo pastry, each 17 by 12 inches
• 8 ounces fillet of beef, trimmed and cut into 1 1/2 by 1/2 by 1/2 inch pieces
• Bearnaise Sauce:
• 1/4 cup fresh tarragon leaves or 2 teaspoons dried
• 1 medium shallot, peeled
• 1/4 cup tarragon vinegar
• 1/4 teaspoon freshly ground black pepper
• 3 large egg yolks
• 1 1/2 sticks unsalted butter,melted
• 1/8 teaspoon salt
• pinch cayenne
• Chop the tarragon finely about 10 seconds. Drop the shallot through the feed tube of a processer with the motor running and process until finely chopped. Combine the tarragon, shallot, vinegar and pepper in a small sauce pan and cook over moderate heat until reduced to 2 tablespoons about 3 minutes. Process the egg yolks until combined and with the motor running slowly drizzle the hot butter thru the tube. When the mixture is thick and the butter is incorporated, add the tarragon mixture salt and cayenne pulse to combine