Beef Wellington Appetizers

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

Ingredients

• Servings: 40
• 2 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 1 teaspoon dijon mustard
• 1 teaspoon lemon juice
• 1/8 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 dash cayenne pepper
• 16 ounces beef tenderloin, cut into bite-size pieces
• 2 tablespoons butter
• 1/4 cup chopped shallot
• 3 cups chopped mushrooms
• salt
• pepper
• 6 tablespoons butter, melted
• 20 sheets phyllo pastry sheets
• 3 egg yolks
• 3 tablespoons lemon juice
• 1 pinch salt
• 1/2 cup butter, melted and heated to boiling
• 1 teaspoon tarragon

Recipe

• 1 early in the day, prepare the marinade: in a small bowl, whisk together the marinade ingredients. pour over beef pieces and chill 4 hours.
• 2 in a medium skillet, melt butter over medium heat. add shallots and mushrooms, cooking 5 minutes. season with salt and pepper. remove from heat and cool to room temperature.
• 3 thaw phyllo pastry sheets.
• 4 bearnaise sauce: in a blender, combine egg yolks, lemon juice, and salt. while bender is running, add 1/2 cup hot melted butter in a steady stream and continue blending until thickened. pour into a small bowl and whisk in tarragon.
• 5 heat oven to 375°f.
• 6 drain marinated beef pieces.
• 7 melt remaining 6 t butter. cut phyllo sheets lengthwise into four 3" strips. cover with plastic wrap and a damp towel to prevent drying. working with two stacked strips at a time, brush top strip with butter and place1 piece of beef and a heaping teaspoon of mushroom mixture 1/2 inch from one end. fold diagonally to enclose filling and continue folding to form a triangle-shaped packet.
• 8 may be wrapped tightly and frozen at this point for up to 2 weeks.
• 9 place seam-side down on baking sheet. brush lightly with butter. bake 10 minutes or until golden brown.
• 10 brush with bearnaise sauce.