Mini Beef Wellington Presents
Place your steak on a cutting board and remove the fat cap.
1
Cut the steak in 1 inch by 1 inch cubes about 1/2 inch thick.
2
Grab a new cutting board and wipe off the mushrooms with a damp paper towel.
3
Finely dice the mushrooms.
4
Dice all the mushrooms.
5
Place the mushrooms in a mixing bowl.
6
Finely dice one small onion.
7
Add the onion to the bowl.
8
Season the steak with pepper and salt. Flip the steak over and season the other side.
9
Preheat a pan over medium high heat. Add 1 tablespoon oil and sear the steak pieces.
10
Sear for 3 minutes per side. Then flip the steak and sear for another 3 minutes. Remove when cooked.
11
Add the mushroom and onions to the pan.
12
To remove the leaves from the thyme pinch from the top and remove.
13
Add 1 teaspoon fresh thyme leaves to the mushrooms.
14
Add 1 tablespoon butter and stir.
15
Add salt and stir. Remove and set aside.
16
Cut a piece of puff pastry in thirds. Then cut in thirds again.
17
Roll the squares slightly with a rolling pin.
18
Add cooled mushroom mixture, top with steak and top with mustard.
19
Fold over to form a package and seal. Place seal side down.
20
Repeat with the remaining puff pastry.
21
Take another piece of puff pastry and cut 1/4 inch strips. Wrap like a present and top with a bow.
22
Scramble one egg and brush the egg on top of the wellingtons.
23
Bake at 400 F for 20 minutes.
24
Remove from the oven and enjoy warm.
25
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