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Individual Beef Wellingtons

Reviewed: Mar. 10, 2012
Great recipe! I never was able to get a "paste" out of those mushrooms, though, so they went into the food processor. I made these as appetizers, with each piece of tenderloin individually wrapped. When I rolled out the pastry, I cut it into 16 squares, put a dollop of the mushroom mix on each, and placed the beef on top of that. Then I then wet the edges of the pastry and pulled them to seal. Then I placed it on the baking sheet seam side down. I'd sauteed the beef pieces a bit because none of my guests like rare meat. When they were done, the beef was well done, but very tender.
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