Lunch: Mini Beef Wellingtons Recipe | Myrecipes

Recipe by Jackie Newgent, R.D. Mini Beef Wellingtons make an impressive presentation and will be a huge hit with party guests. We love the fresh rosemary and flaky puff pastry of these little bites.

This recipe includes superfoods such as:

Crimini Mushrooms

Health benefits of Mini Beef Wellingtons Recipe | Myrecipes

Crimini mushrooms are a tasty way of loading up on vitamins B2. Vitamin B2 plays an integral role in normal thyroid function and metabolism, which is vital for those with PCOS, as those with the disorder also tend to have a thyroid that doesn’t produce sex hormone-binding globulin (SHBG) in sufficient quantities (Reference: http://www.thyroiduk.org.uk/tuk/treatment/vitamins.html). Getting sufficient Vitamin B2 allows androgen and testosterone to be better restrained, preventing them from causing a whole host of undesired symptoms from thinning scalp hair to acne.

Ingredients

1 tablespoon extra virgin olive oil
4 to 5 crimini mushrooms or button mushrooms, sliced
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
Sea salt
1 large egg, lightly beaten
1 (17.3-ounce) package frozen puff pastry dough, thawed
1 (1-pound) trimmed beef tenderloin, cut into 24 cubes (about 3/4 inch each)
1/3 cup Boursin cheese

Instructions

Preheat oven to 450 °. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and rosemary; sauté 3 minutes or until browned. Stir in pepper and 1/8 teaspoon sea salt. Set aside.
Whisk together egg and 1 tablespoon water in a small bowl.
Roll 1 puff pastry sheet into a 9- x 12-inch rectangle on a lightly floured work surface. Cut into 12 (3-inch) squares. Arrange 1 beef cube in the center of each pastry square, and sprinkle with a pinch of sea salt. Top each beef cube with about 1/2 teaspoon Boursin cheese and 1 mushroom slice. Brush edges of pastry squares with egg mixture. Fold dough corners over filling in the center to make a packet, pinching to seal. Place on a large, parchment paper–lined baking sheet. Repeat with remaining ingredients, and brush all with remaining egg mixture.
Bake 9 minutes or until pastry is puffed and golden brown. Let stand 5 minutes.

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