Another win for puff pastry.  You can make these, freeze them (uncooked) and always have an impressive treat on hand.

Ingredients:

• 2 Tab olive oil
• 1 lb beef tenderloin, cut into 12 cubes (Recommend Certified Angus Beef ® brand)
• Kosher salt
• Fresh cracked black pepper
• 1 large shallot, finely chopped
• 8 oz cremini mushrooms, finely chopped
• 1/4 c red wine (cook should finish the bottle, because, you know it won’t keep!)
• 1 can pate (if you want to be authentic)
• 2 sheets puff pastry, thawed
• 1 egg, lightly beaten
• 1 c beef stock
• 1 c dry red wine
• 2 Tab  butter
• 12 wood sandwich picks

Instructions:

1. Preheat oven to 40°.
2. Line a baking sheet with parchment paper or a silicone mat.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Pat the beef dry with a paper towel’
5. Season all sides with salt and pepper.
6. Quickly sear the beef on two sides only until deep golden brown, about 3 to 4 minutes total, do not overcook.
7. Transfer to a plate to cool.
8. Add the mushrooms to the pan and cook until they begin to brown and release liquid, about 5 minutes.
9. Add the shallots, 1/4 c wine and salt and pepper, and continue cooking until mushroom mixture dries out, is golden brown, and the shallots are soft about 10 minutes.
10. Remove from heat and cool.
11. Lightly flour a work surface.
12. Slightly roll 1 sheet of puff pastry to thin it out a bit. (about 14″ x 14″)
13. Cut each of the three sections in half.
14. Put a teaspoon of the mushroom mixture in the center of each piece of pastry.
15. Top with a dab of pate.
16. Lay the beef cube at one end of the pastry.
17. Begin to roll it, tucking the ends as you go pressing the seams together.
18. Place seam side down on the parchment lined baking sheet.
19. Repeat with 5 more.
20. Cut the 2nd pastry sheet and continue with the remaining beef cubes.
21. Bake the Wellingtons until golden brown, 20 to 25 minutes.
22. Meanwhile, in a small sauce pot, bring the beef stock and red wine to a simmer.
23. Reduce by 1/2.
24. Remove from the heat and whisk in the butter 1 tablespoon at a time.
25. Remove the Wellingtons from the oven to a serving platter and let cool at least 10 minutes before serving.
26. When cool, skewer with the sandwich pick.  Cooling allows the juices to set and not goo up the pastry.
27. Serve with the red wine sauce.

Serves:  Makes 12 – 16

 Source:  Bobbi’s Kozy Kitchen