Directions

Makes 24 app's.              

​​Duxelles 

Add the mushrooms, shallots and thyme to a food processor and pulse until finely chopped/minced. Heat the butter in a large sauté pan over medium temperature. Once hot, add the vegetables, lightly season with salt and cook, stirring often until most of the moisture has evaporated and the bottom of pan starts to brown. Ad the minced garlic and cook 1 minute. Spoon onto a plate and let cool. 

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Filet Of Beef

Heat oven to 425F.

Pat dry the beef with paper towels.

Heat a cast iron skillet over medium temperature. Once hot, brush a little canola (or similar) oil into center of pan and place the beef on top. Sear and then flip over and sear. Sides can be seared too if preferred. Once seared, season well with salt and pepper, insert the thermometer and place on the small baking pan with wired rack. Place in the center of oven and cook until thermometer reaches 125F. Remove from oven and place wired rack with steak on top onto a room temp, plate. Let rest 15-20 minutes. 

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Assembly:

Cut the puff pastry sheet into 3rds. (see video)

Cut each third in half widthwise, then cut both pieces in half again. Turn each piece 180° and cut in half again. Line each tart cavity with a piece of the puff pastry and press firmly with the tart tamper. Press in a slice of prosciutto, then spoon in about 1/3 to 1/2 teaspoon of Boursin cheese. Top with about 1 teaspoon of the Duxelles and then press into the top with the backside or a spoon. Chill in the refrigerator for 20 minutes. Place in the center of oven and bake until edges of puff pastry are golden brown, 11-12 minutes. Remove from oven and let cool. 

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Slice the beef into small cubes. Toss some of the beef cubes into the parsley, arrange on top of a tart and finish with chives. Arrange Beef Wellingtons onto a platter and serve. Tarts can be placed in a 200F oven to warm before serving, being careful not over-cook beef. 

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