Prepare mushrooms, shallots and garlic as instructed.
Trim and cut Beef Tenderloin steaks into 1/2 inch cubes.
In large skillet, brown Beef Tenderloin in 1 tablespoon Olive oil on medium-high heat. Remove and keep warm.
In same skillet, saute Mushroom and Shallots in remaining 1 tablespoon of Olive oil on medium-low heat until tender.
Add Garlic and cook another 1 minute.
Add Sherry, stirring to loosen brown bits from pan.
Stir in Cream, Salt and Pepper.
Bring to boil; simmer until liquid is almost evaporate; about 5 minutes. Stir constantly.
Stir in Beef and Parsley.
Set aside and keep warm.
Pre-heat oven to 400.
Unfold Puff Pastry (lightly flour surface).
Roll out sheet into a 12 inch square.
Cut into 12 squares.
Place squares on parchment lined baking sheet.
Spoon 1 1/2 tablespoons of Beef mixture into center of squares.
Fold in corners to form a square pocket and pinch edges closed.
Cut an "x" slit in tops.
Brush entire top with Egg.
Bake 15 minutes; until golden brown.
Meanwhile, chop chives. Whisk Sauce in small bowl:
- Sour Cream
- 1/2 Chives
Garnish Sauce with remaining 1/2 of Chives.
Serve Sauce on side with Beef Wellington Bites.
Tip: De-thaw Pastry Puffs between parchment paper to prevent drying out.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (106g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 122 (64%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 64.2mg||20 %|
|Sodium 147.7mg||5 %|
|Potassium 186.8mg||5 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 9.7g|
|Protein 3.5g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 190
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