Mini Beef Wellingtons Recipe
I discovered this lovely starter at a wedding I attended. After sampling one, I decided I had to try duplicating the recipe at home. I think my version is a bit easier and faster to prepare, but just as elegant in appearance and just as crowd-pleasing.—Annie De La Hoz, Delta, Colorado
- 1 boneless beef chuck roast (3 to 4 pounds)
- 14 tablespoons butter, divided
- 1 can (10-1/2 ounces) condensed beef broth, undiluted, divided
- 1 cup Madeira or marsala wine, divided
- 1/2 pound medium fresh mushrooms, finely chopped
- 1 garlic cloves, minced
- 3 tablespoons minced fresh parsley
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 tubes (16.3 ounces each) large refrigerated flaky biscuits
- 1. In a Dutch oven, brown roast on all sides in 4 tablespoons butter. Pour 1/2 cup broth and 1/2 cup wine over roast. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until tender. Remove roast and cool slightly; shred meat with two forks.
- 2. In a small skillet, saute mushrooms in 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in parsley; set aside.
- 3. In a large saucepan, bring remaining broth and 1 tablespoon butter to a boil. Combine cornstarch and remaining wine until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meat, mushroom mixture, salt and pepper.
- 4. Press each biscuit into a 4-in. circle. Place 2 tablespoons meat mixture on half of each circle. Bring edges of biscuit over mixture and pinch seam to seal. Place on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over appetizers. Yield: 40 appetizers.
1 appetizer equals 296 calories, 16 g fat (6 g saturated fat), 33 mg cholesterol, 678 mg sodium, 24 g carbohydrate, 1 g fiber, 11 g protein.
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