Mini Beef Wellingtons
Ingredients
2 tablespoons olive oil
2 pounds beef tenderloin, cut into 24 (1-inch) cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed (recommended: Dufour)
Directions
Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
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