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BROWSE

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MINI BEEF WELLINGTONS

Active Time : 30 minutes
Total Time : 45 minutes
Serves : 32 pieces
INGREDIENTS
  • 32 (1-inch cubes) premium angus boneless sirloin steak or beef tenderloin (about 1 pound)
  • 1/4 cup spicy brown mustard
  • 2 tablespoons chopped fresh thyme divided
  • 1 tablespoon pure vegetable oil
  • 3 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 cups minced assorted mushrooms
  • 2 8 ounce packages refrigerated crescent rolls dough
  • 1 large egg beaten
DIRECTIONS

In small bowl, combine beef, mustard and thyme; salt to taste. Set aside.

In large skillet, heat oil over medium-high heat; add shallots and garlic, sauté 2-3 minutes or until browned. Add steak and sear on all sides until lightly browned (about 3-4 minutes).

Remove steak from pan; set aside. Add mushrooms; sauté until mushrooms reduce by half (about 10-12 minutes).

Unroll dough and press seems together; cut into 32 squares. Place 1 cube beef on top of each square; top with about 1 teaspoon mushroom mixture. Fold crescent roll sides over top of beef and press to seal seams.

Transfer to medium baking sheet; brush with egg. Bake in a preheated 375°F oven 11-13 minutes or until crescent roll is golden brown.