Beef Wellington Appetizer

30 Min.
35 Min.
8
Ingredients
2
pounds beef tenderloin, cut into 1-inch cubes
2 pounds beef tenderloin, cut into 1-inch cubes
2
tablespoons Better Than Bouillon® Roasted Beef Base
2 tablespoons Better Than Bouillon® Roasted Beef Base
2
tablespoons olive oil
2 tablespoons olive oil
8
ounces baby bella mushrooms, minced
8 ounces baby bella mushrooms, minced
1
teaspoon Better Than Bouillon® Mushroom Base
1 teaspoon Better Than Bouillon® Mushroom Base
¼
cup minced shallots
¼ cup minced shallots
1
teaspoon minced garlic
1 teaspoon minced garlic
1
teaspoon Better Than Bouillon® Roasted Garlic Base
1 teaspoon Better Than Bouillon® Roasted Garlic Base
1
tablespoon freshly minced thyme
1 tablespoon freshly minced thyme
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
½
cup panko breadcrumbs
½ cup panko breadcrumbs
2
sheets puff pastry, thawed
2 sheets puff pastry, thawed
1
large egg beaten
1 large egg beaten
1
tablespoon water
1 tablespoon water
Directions
  1. Preheat the oven to 400°F.
  2. Add the tenderloin cubes and Roasted Beef Base to a large bowl, toss to coat.
  3. Add the olive, mushrooms, and shallots to a large sauté pan over medium-high heat. Cook for 3-4 minutes. Add the Mushroom Base, garlic, Roasted Garlic Base, thyme and pepper to the pan and cook for 2-3 minutes more. Add the panko and stir to combine. Remove the pan from the heat to cool.
  4. Whisk the egg and water together in a small bowl.
  5. Roll 1 sheet of the puff pastry to an 11-inch x 14-inch rectangle. Cut the puff pastry into 12 equal squares. Place 1 teaspoon of the mushroom mixture in the center of each square and top with 1 cube of meat. Brush the edges of the puff pastry with the egg wash and fold the over each side of the beef and seal tightly. Place each piece, sealed side down, onto a parchment lined baking sheet. Repeat with the remaining sheet of puff pastry.
  6. Place the pan directly into the oven and bake for 20-25 minutes or until golden brown.
  7. Carefully remove the pan from the oven and let rest for 10 minutes before serving.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base. Also try with Better Than Bouillon® Organic Mushroom Base.

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