Mini Beef Wellingtons with Red Wine Sauce

Ingredients and Weight:

• 1 pound (450g) beef tenderloin, cut into 8 equal pieces
• 8 slices (4 ounces/113g) puff pastry
• 8 slices (1 ounce/28g) prosciutto
• 8 ounces (227g) mushrooms, finely chopped
• 1/2 cup (118ml) shallots, finely chopped
• 1/4 cup (59ml) dry red wine
• 2 tablespoons (30ml) chopped fresh herbs (e.g., thyme, rosemary, parsley)
• 1 teaspoon (5g) Dijon mustard
• 1 egg, beaten
• Salt and black pepper to taste

For the Red Wine Sauce:

• 1 cup (237ml) dry red wine
• 1 cup (237ml) beef broth
• 1/2 cup (118ml) shallots, finely chopped
• 1 tablespoon (15g) cornstarch
• 1 tablespoon (15ml) water
• Salt and black pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 3

Preparation Method Steps:

1. Season the beef: Season the beef tenderloin pieces with salt and black pepper.
2. Sauté the mushrooms and shallots: Heat a skillet over medium heat and sauté the chopped mushrooms and shallots until softened and golden brown.
3. Deglaze with red wine: Add the red wine to the skillet and reduce until most of the liquid has evaporated.
4. Add herbs and mustard: Stir in the chopped fresh herbs and Dijon mustard.
5. Wrap the beef in prosciutto: Wrap a slice of prosciutto around each beef tenderloin piece.
6. Spread the mushroom mixture: Spread the sautéed mushroom mixture evenly over the prosciutto-wrapped beef.
7. Roll in puff pastry: Roll out the puff pastry and cut it into 8 equal pieces. Wrap each beef tenderloin in a piece of puff pastry, ensuring it is completely sealed.
8. Glaze with egg: Brush the pastry with the beaten egg.
9. Bake: Preheat oven to 400°F (200°C). Transfer the Mini Beef Wellingtons to a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
10. Make the red wine sauce: While the Beef Wellingtons are baking, prepare the red wine sauce. In a saucepan, combine the red wine, beef broth, chopped shallots, cornstarch, and water. Bring to a simmer and cook until the sauce thickens. Season with salt and black pepper to taste.
11. Serve: Serve the Mini Beef Wellingtons with the Red Wine Sauce drizzled over them.

Nutritional Information:

• Calories: 450 per serving
• Protein: 30g
• Fat: 30g
• Carbohydrates: 20g

Dish Characteristics:

• Tender and juicy beef tenderloin
• Flaky and buttery puff pastry
• Savory mushroom and prosciutto filling
• Rich and flavorful red wine sauce
• Perfect appetizer or main course for special occasions

User Comments:

• "These Mini Beef Wellingtons were absolutely delicious! The beef was cooked perfectly, and the mushroom filling was so flavorful."
• "I love the combination of the beef, prosciutto, and mushrooms. The red wine sauce was the perfect finishing touch."
• "These were so easy to make, and they looked very impressive on the plate. My guests raved about them."

Special Precautions and Tips:

• To ensure the beef is cooked to your desired doneness, use a meat thermometer. For medium-rare, cook to 135°F (57°C) internal temperature.
• If you don't have Dijon mustard, you can use yellow mustard instead.
• Make sure to seal the Beef Wellingtons tightly in the puff pastry to prevent the filling from leaking out.
• Let the Beef Wellingtons rest for a few minutes before slicing and serving, to allow the juices to redistribute.