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(Family Features) If a versatile, easy and economical recipe is just what you need for game day, get-togethers or stress-free evenings at home, these Mini Beef Wellingtons are perfect for you. Enjoy them as a meal with favorite sides or serve as an appetizer the next time you play host.
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Watch video to see how to make this recipe!
Mini Beef Wellingtons
Recipe courtesy of “Cookin’ Savvy”
Mushroom Sauce:
- 1 can (14 ounces) mushrooms
- 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
- 8 ounces beef tenderloin steaks, cubed
- 1 package (17 ounces, 2 sheets) puff pastry
- water
- garlic and herb spreadable cheese
- 1 package (2 1/2 ounces) real bacon pieces
- mashed potatoes, for serving
- 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.
- 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.
SOURCE:
Culinary.net
