Deconstructed Beef Wellington

I thought up this awhile ago after watching so many shows on The Foodnetwork and seeing this new trend of changing a recipe up. This makes a great elegant appetizer but it really is so easy. I was fooling around with the puff pastry and that is where the cinnamon puff pastry bites came from. They were too small to put anything onto so Ken suggested putting three of them together and it worked great. I should have browned the puff pastry with a egg wash as they are a little light. This tasted so amazing though and took nothing to assemble. The only time was to cook the steak and make the mushroom duxelle. Enjoy!!

Serves 4

Mushroom Duxelle
3 Tbsp. olive oil
1 lb. mushrooms, cleaned, stemmed and chopped
1/4 cup minced shallots
1 Tbsp. garlic, minced
1 cup port wine
1 tsp. fresh thyme, minced
1 bay leaf
Salt and pepper to taste

Puff pastry, half a block, defrosted 2 hours at room temperature
1- 5oz. beef tenderloin fillet
Salt and pepper to taste
2 oz. good quality pate
Parsely, chopped for garnish

Roll out the puff pastry on a lightly floured surface and cut out 36 1 1/2″ circles. Over lap three of the circles and seal with water. Bake 425F for 15min. or until lightly browned. In a large saute pan heat the olive oil and add the mushrooms and saute for 6 min. Add the shallots and the garlic and saute for another 3-4 min. Season with salt, pepper and the thyme. Saute 1 min. Add the port wine and the bay leaf and reduce until almost all of the liquid is gone. Cool the duxelle. Salt and pepper tenderloin and grill to medium rare, 4-5 min. per side depending on the thickness of your tenderloin. Let rest 5 min. and then slice thinly into 12 pieces. Taking a small amount of pate spread the underside of a small slice of tenderloin and place it onto the precooked puff pastry. Top with the mushroom duxelle. Place three per plate and top with parsley. Serve at room temperature.



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