Beef Wellington Puffs
Beef Wellington Puffs
10 minutes
Appetizers
Ingredients
- 1 tablespoon Fustini's Sage & Wild Mushroom olive oil
- 8 oz mushrooms, chopped
- Kosher salt and freshly ground black pepper
- flour for dusting
- 2 puff pastry sheets, thawed
- 2 lbs sirloin or tenderloin, cut into 1" cubes
- 4 oz Boursin (or goat cheese and Fustini's Tuscan Spice blend)
- 1 egg, whisked
- parsley for garnish
Directions
- In a medium sauté, pan heat olive oil. Add mushrooms and sauté, until lightly browned. Remove from heat and allow to cool slightly. Place a parchment paper on a baking sheet. Preheat the oven to 450 degrees.
- Dust a clean surface with flour. Roll out puff pastry sheets. Roll them to flatten to a consistent thickness. Using a knife or pizza cutter, cut squares in the sheets. For a main course - cut sheets into 4 squares each, adjust the size and number of squares needed for your purposes.
- In the center of each square, divide out the steak, season with salt and pepper, top with mushrooms, and then a dab of cheese. Using a pastry brush, brush the four edges of each square. Pick up one corner and join it with the corner next to it, pinching the seams closed. Repeat around the puff until all four corners are in the center of the mixture and all side seams are pinched. Repeat with the remaining squares.
- Place each puff on the prepared baking sheet. Bake in the oven for 10 minutes or until puff pastry browns. Garnish with parsley before serving.
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