Mini Beef Wellingtons
Ingredients
Mushroom Sauce:
- 1 can mushrooms 14 ounces
- 1 1/2 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon garlic powder
- salt to taste
- pepper to taste
- 1/2 cup heavy cream
Beef Wellingtons:
- 8 ounces beef tenderloin steaks cubed
- 1 package 2 sheets puff pastry 17 ounces
- water
- garlic and herb spreadable cheese
- 1 package real bacon pieces 2 1/2 ounces
- mashed potatoes for serving
Instructions
To make mushroom sauce:
- In blender, blend mushrooms and chicken broth; set aside.
- In skillet over medium heat, melt butter and mix in flour. Slowly add mushroom broth while stirring. It should start to thicken; if it doesn’t, add 1 tablespoon flour and stir well.
- Add garlic powder and salt and pepper, to taste. Mix in heavy cream while continuing to stir. Remove from heat and set aside.
To make beef wellingtons:
- Heat oven to 400 F.
- Cube steaks and place in bowl then cover and mix well with 1 cup mushroom sauce.
- Cut each puff pastry into six squares for 12 total. Use water to moisten each corner of squares and bring them together, forming small box shape. Place 1 heaping tablespoon meat mixture into each pastry square.
- Place squares on parchment paper-covered cookie sheets and bake 15 minutes.
- Spoon spreadable cheese over hot squares and top with bacon pieces.
- Serve with mashed potatoes and use leftover mushroom sauce as gravy.