Recipe: REC: Mini Beef Wellington's

Mini Beef Wellingtons

2 tsp. olive oil
8 oz. assorted wild mushrooms, chopped
red wine (about 6 T.)
5 T. finely chopped green onions
dried thyme leaves, dried basil, salt and pepper
4 small beef tenderloins (3 to 4 oz. each)
puff pastry
butter

Preheat oven to 375 .

In skillet, heat oil and add mushrooms; cook to tender. Add wine; reduce by 2/3. Stir in green onions and seasonings. Remove from skillet, cool. On flat surface, roll out puff pastry to very thin. Cut into four rectangle's (large enough to place the meat on and then cover and seal
the meat.). Place these rectangles on baking sheet and cook for just a few minutes - until pastry begins to puff. Take out of oven immediately. (I have found that if I don't precook the pastry a bit before hand, by the time the pastry is done the meat is overdone!). Place a piece of meat on each rectangle, then spread 1/4 of mushroom/scallion mixture
on top of meat. Place thin pats of butter on top of mushroom/scallion mixture (less than the equivalent of 1 T. per mini!) and then wrap and seal pastry around beef. Because "partially precooked" pastry is not so easy to use, you may have to use toothpicks to secure pastry! Brush top with melted butter and bake until pastry is golden!