Mini Beef Wellingtons with Morel Mushrooms, Sherry and Thyme


  • One 17.3-ounce package frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1 ounce dried morels or porcini mushrooms
  • 2 tablespoons vegetable oil, for cooking
  • Kosher salt
  • Freshly ground black pepper
  • Four 6-ounce pieces beef tenderloin
  • + 7 more ingredients
    • 4 small shallots, peeled and finely chopped
    • 2 tablespoons unsalted butter
    • 1 pound fresh chestnut or crimini mushrooms, cleaned and finely chopped
    • ¼ cup medium-sweet sherry, optional
    • 1 bunch thyme, leaves only
    • 1 large egg, lightly beaten
    • 1 cup heavy cream

Roll out the puff pastry on a well-floured work surface until about 14-inches square and 1/8-inch thick. Trim the edges, if necessary, and cut the puff pastry into 4 squares. You may need to roll the puff pastry larger or smaller depending on the size of the meat. Put them in a single layer onto ...

View full recipe at SpringPad


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