Beef Wellington Appetizer

Chef Shayna is making an appetizer that pairs perfectly with red wine.
1 tablespoon extra virgin olive oil

4 to 5 crimini mushrooms or button mushrooms, sliced
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
Sea salt
1 large egg, lightly beaten
1 (17.3-ounce) package frozen puff pastry dough, thawed
1 (1-pound) trimmed beef tenderloin, cut into 24 cubes (about 3/4 inch each)

1/3 cup Boursin cheese


1. Preheat oven to 450. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and rosemary; sauté 3 minutes or until browned. Stir in pepper and 1/8 teaspoon sea salt. Set aside.

2. Whisk together egg and 1 tablespoon water in a small bowl.

3. Roll 1 puff pastry sheet into a 9- x 12-inch rectangle on a lightly floured work surface. Cut into 12 (3-inch) squares. Spread about 1/2 teaspoon Boursin cheese and 1 mushroom slice in the center of each pastry square, Top with 1 beef cube and sprinkle with a pinch of sea salt . Brush edges of pastry squares with egg mixture. Fold dough corners over filling in the center to make a packet, pinching to seal. Place each pocket seam side down on a large, parchment paper-lined baking sheet. Repeat with remaining ingredients, and brush all with remaining egg mixture.

4. Bake 9-11 minutes or until pastry is puffed and golden brown. Let stand 5 minutes.
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