small-er beef wellingtons

“Mini” Beef Wellingtons

Makes 8, but they are big enough to share.  We served this Martha Stewart recipe for Christmas Dinner 2014.  It is nice to be able to make them in advance and just bake from frozen.  Or, chill them for at least one hour and then bake for 25 minutes for medium-rare.  Of course, if you like mushrooms, you would serve with a side of sautéed mushrooms.

            1 beef tenderloin (5 lbs.), trimmed and halved crosswise

            coarse salt and freshly ground black pepper

            2 Tbs. oil

            2 pkg. (12 oz. each) all-butter puff pastry, thawed

            8 oz. mousse pâté (like foie de canard)

            2 large eggs

Season beef with salt and pepper.  Heat 1 Tbs. oil in a heavy skillet over high heat.  Add one beef piece (remember, you cut the tenderloin in half); cook, turning, until browned all over, 2 to 3 minutes a side.  Transfer to cutting board; repeat with second half.  Let cool, 40 minutes.  Cut each half into 4 equal pieces.

Roll out 1 sheet puff pastry to a little larger than 16 x 12 inches.  Trim edges; cut into four 8-by6-inch squares.  Place one piece of beef, cut side down, on a pastry square; top with 2 Tbs. mousse, spreading evenly.  Lightly beat 1 egg, then brush over edges of pastry, fold up corners to enclose filling, and gently press to seal.  Repeat with remaining pastry, beef, and mousse.  Arrange Wellingtons, seam-side up, on a parchment-lined baking sheet; wrap well in plastic and then foil.  Freeze up to 2 weeks. 

Heat oven to 425 degrees.  Lightly beat remaining egg, then brush over frozen Wellingtons.  Divide between 2 parchment-lined baking sheets.  Bake about 35 minutes for medium-rare.  Remove Wellingtons from baking sheet and let rest 10 minutes before serving.