This is a recipe for a bite-sized version of Beef Wellington. Tastes great paired with a Berry Tart. Makes 8 servings |
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Ingredients Cooking spray |
Prep
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Steps
1) Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add steaks; cook 1–2 minutes on each side (to sear). 2) Transfer steaks to baking sheet. Roast steaks 8–10 minutes or until 145°F (for medium-rare). Bake pastries 10–12 minutes in same oven or until golden and puffed. Let steaks stand 5 minutes; then cut into 1/4-inch-thick slices. 3) Place remaining 1 tablespoon oil in same sauté pan, then add mushrooms; cook 3–4 minutes or until browned. Add sherry and cook 2–3 minutes or until reduced by about one-half. 4) Stir in broth; cook 2–3 more minutes. Combine cornstarch and water; slowly add to sauce while whisking. Simmer 1–2 minutes to thicken sauce. Place puff pastry shells on serving plates; top each pastry with two pâté slices and one-fourth of the steak slices. Drizzle with sherry mushroom sauce. Serve.
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