Prep Time: 20 minutes
Serves: 8

Hors d’oeuvres

Mini Beef Wellingtons

with Rum Pâté


2 lbs Denninger’s All Natural Beef Tenderloin, cut into 24 one-inch cubes
2 tbsp olive oil
salt and freshly ground black pepper
10 oz field mushrooms,
stemmed and finely chopped
1 spring fresh thyme
1 large shallot, finely chopped
1 clove garlic, minced
1 pkg Denninger’s Rum Pâté, sliced in thin 1 inch squares
3 tbsp Maille Dijon Mustard
2 sheets frozen puff pastry, thawed
1 egg
1 tbsp milk

Heat the olive oil in a large skillet over medium high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.

Sauté the mushrooms and thyme for about 5 minutes, add the shallots and garlic and continue cooking until shallots are soft, about 10 minutes and no liquid is left. Remove from heat and cool. Discard the thyme. Preheat to the oven to 400oF.

Line a baking sheet with parchment paper.

Roll out 1 sheet of puff pastry to a 10 by 14-inch rectangle. Brush with Dijon mustard. Cut the pastry into 12 even squares. Put a slice of pâté on each piece of puff pastry and top with teaspoon sized mounds of mushroom mixture on the pastry.

Top the mushroom mixture with a piece of beef, seared side up.

Pull 2 opposite sides of pastry up over each beef piece, and then fold the ends over the top to make a packet. Arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining piece of puff pastry.

Beat egg and milk together to make an egg wash. Brush the top of the mini Wellingtons with the egg wash and bake until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter. Cool 10 minutes before serving.