Petite Beef Wellington Paired with Rosemary Potatoes

Petite Beef Wellingtons

*Adopted from Better Homes and Garden Magazine

Ingredients:

2 pound center cut beef tenderloin roast, cut into eight 1-inch-thick slices
Kosher salt and coarse ground pepper
3 tablespoons olive oil
2 tablespoons butter
½ cup finely chopped shallots

2 finely cut garlic cloves
3 portobello mushroom caps, stemmed and sliced (3 1/2 cups)
½ cup chopped fresh thyme, oregano and basil
1 17.3 ounce package puff pastry sheets (2 sheets), thawed
¼ cup Mustard
2 oz of Beechers or other shredded sharp white cheddar cheese
2 two ounce packages very thinly sliced prosciutto (about 16 slices)
1 egg yolk
1 teaspoon water

Directions

Step 1

Preheat oven to 450°F. Line an extra-large baking sheet with foil. Season both sides of beef with salt and black pepper. In an extra-large skillet heat 1 tablespoon oil over medium-high. Add half the fillets. Cook each side 1 minute or until browned. (Fillets will not be cooked through.) Remove. Repeat with 1 tablespoon oil and remaining four fillets.

Step 2

In same skillet heat butter over medium. Add shallots; cook and stir 3 minutes. Add garlic and mushrooms; cook and stir 8 to 10 minutes or until tender and browned and liquid has evaporated. Remove from heat. Stir in herbs. Season with 1/4 teaspoon each salt and pepper. Let cool slightly.

Step 3

Cut each pastry sheet into quarters. On a lightly floured surface roll each quarter to an 8-inch square. Cut 1/4-inch-wide strips from each side of each square; set aside. Spread a 3-inch area in the center of each pastry square with mustard. Divide mushroom mixture then cheese evenly between squares, placing them on mustard. Wrap each filet with two slices prosciutto. Place a fillet on cheese. Beat together egg yolks and 1 tablespoon water. Brush edges of pastry with egg mixture. Bring corners of pastry up and over fillet, pinching edges to seal. Place seam sides down on prepared baking sheet. Brush egg mixture over pastry. Use trimmed pastry strips to make bows. Attach pastry bows; brush bows with egg mixture.

Step 4

Bake on rack (we use a cooling rack) placed on baking sheet for 16 minutes or until pastry is golden and an instant-read thermometer inserted into fillet registers 135°F*. Let stand 5 minutes before serving. (Temperature will rise to 145°F.)

We like to pair this meal with a green salad and Rosemary Potatoes:

Rosemary Potatoes

Slice 4 yukon gold potatoes thinly (1/8-1/4 inch). Melt 1/4 cup of butter and add in a tablespoon of finely cut rosemary. Toss potato slices till coated. Place in pan standing upright. Drizzle any leftover butter mixture on top. Bake at 450 for 75 minutes. Let cool before eating.