Beef Wellington Appetizers

Recipe by Kathy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Early in the day, prepare the marinade: In a small bowl, whisk together the marinade ingredients. Pour over beef pieces and chill 4 hours.
  • In a medium skillet, melt butter over medium heat. Add shallots and mushrooms, cooking 5 minutes. Season with salt and pepper. Remove from heat and cool to room temperature.
  • Thaw phyllo pastry sheets.
  • Bearnaise Sauce: In a blender, combine egg yolks, lemon juice, and salt. While bender is running, add 1/2 cup hot melted butter in a steady stream and continue blending until thickened. Pour into a small bowl and whisk in tarragon.
  • Heat oven to 375°F.
  • Drain marinated beef pieces.
  • Melt remaining 6 T butter. Cut phyllo sheets lengthwise into four 3" strips. Cover with plastic wrap and a damp towel to prevent drying. Working with two stacked strips at a time, brush top strip with butter and place1 piece of beef and a heaping teaspoon of mushroom mixture 1/2 inch from one end. Fold diagonally to enclose filling and continue folding to form a triangle-shaped packet.
  • May be wrapped tightly and frozen at this point for up to 2 weeks.
  • Place seam-side down on baking sheet. Brush lightly with butter. Bake 10 minutes or until golden brown.
  • Brush with Bearnaise sauce.
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