Mini Beef Wellingtons

Name: Mini Beef Wellingtons
Ingredients: 7 ounces frozen puff pastry, preferably all butter, thawed; 13 cup boursin cheese, at room temperature (about 2-1/2 ounces); 12 lb beef tenderloin, trimmed, cut into 1/2 -inch cubes; salt & freshly ground black pepper, to taste; 1 large egg, lightly beaten

5 ingredients

11 steps

Ingredients

7 ounces frozen puff pastry, preferably all butter, thawed
13 cup boursin cheese, at room temperature (about 2-1/2 ounces)
12 lb beef tenderloin, trimmed, cut into 1/2 -inch cubes
salt & freshly ground black pepper, to taste
1 large egg, lightly beaten

Directions

1

Preheat the oven to 400 degrees F.
2

On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7-1/2 by 15-inch rectangle, about 1/8 inch thick.
3

Cut the pastry into 1-1/2 -inch squares.
4

Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square.
5

Season the beef with salt and pepper and set a cube on each pastry square.
6

Fold the pastry over the beef, neatly tucking in the corners.
7

Arrange the pastries seam side down on a large baking sheet lined with parchment paper.
8

The recipe can be prepared to this point and frozen for up to 1 week.
9

Lightly brush each pastry with the beaten egg.
10

Bake for 10 to 12 minutes, or until puffed and golden brown.
11

Let cool slightly, then transfer to a platter and serve.