Wellington Mini Beef – A Complete Cooking Recipe. друзьями: 
Time:1 hour. 10 min. Difficulty: easy Amount: 24 pies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. beef tenderloin, cut into pieces 2.5 wide cm.
- 2 tbsp. l olive oil
- Coarse salt and ground black pepper
- 300 gr caps cremini mushrooms, finely chopped
- 1 large shallots, finely chopped
- 2 sheets of frozen puff pastry, thaw
Recipes with similar ingredients: beef, crimini mushrooms, dough puff, shallots
Recipe preparation:
- Heat the olive oil in a large skillet over medium heat. Dry the beef with a paper towel and season on all sides salt and pepper. Lightly brown beef until light brown colors on both sides, about 4 min. Put on a plate, and give cool off.
- Add mushrooms and fry until they are slightly dried, about 5 min Add the shallots and continue cooking until it becomes soft, about 10 minutes Remove from heat and set aside.
- Preheat in the oven to 200 ° C. Lay the baking sheet parchment paper or silicone mat.
- On a work surface, roll puff pastry into a rectangle 25 x 35 cm in size. Arrange a teaspoon of the filling evenly distributed in rows 4 x 3. On top of each slide lay a piece beef. Cut the dough into squares with a knife. Pull on end from left to right and cover the edges. Seam down and lightly press. Repeat with the remaining dough and filling.
- Bake Wellington cakes until golden brown, 20 – 25 min. Remove from oven, and allow to cool for at least 10 min. before serving.
