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Healthy Recipes: Mini Beef Wellingtons

INGREDIENTS:

4 ounces Beef tenderloin, cut into ½ ounce pieces, salt and peppered

1 cup Crimini or button mushrooms, cleaned and sliced

1 large Shallot, diced

2 cloves Garlic, fresh, chopped fine or mashed

2 Tablespoons Sherry cooking wine

1 teaspoon Thyme, fresh, chopped

¼ teaspoon Salt

¼ teaspoon Crushed black pepper

½ sheet Puff pastry dough, thawed, rolled out and cut into ½ ounce squares

¼ cup Egg beaters or egg white and water mixture

1 each Nonstick pan spray

PREPARATION:

  • Preheat sauté pan to medium high heat, also preheat oven to 425°F.
  • Season tenderloin pieces on both sides
  • Lightly spray pan with non-stick pan spray
  • Once heat source is hot, place tenderloin pieces in the sauté pan.
  • Sear on each side then remove from pan and set aside, this process is very quick.
  • Then add cut mushrooms, shallots, garlic, thyme, salt and pepper.  Once the mixture is sautéed until tender, deglaze the pan using the sherry. Turn down heat and let sherry reduce until barley any is left in the pan.  Set aside and cool.
  • In each rolled out ½ ounce of puff pastry, place cooled mushroom mixture and cooled tenderloin.  Using egg beaters and a pastry brush or your finger, tab around the pastry to help seal it once you wrap the pastry around the wellington mixture.  Then baste the top of the pastry to ensure a golden crispy color.
  • Bake in oven for about 10-12 minutes or until golden brown.

Chef’s Note:  Remember everything can be cooked the day before, simply wrap then froze or keep in the refrigerator before dinner service.  If cooking from frozen state, reheat in oven at the same temperature.

Number of Servings: 8

Serving Size: 1 wellington

Calories: 50

Fat: 2.5 grams

Sodium: 85 milligrams

Carbohydrates: 2 grams

Protein: 6

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