{"id":6860,"date":"2007-06-17T21:37:46","date_gmt":"2007-06-18T04:37:46","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=6860"},"modified":"2010-06-17T21:38:28","modified_gmt":"2010-06-18T04:38:28","slug":"baby-wellingtons","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=6860","title":{"rendered":"Baby Wellingtons"},"content":{"rendered":"<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 lb. beef tenderloin filets, cut into 1-inch cubes <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">2 T. butter <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">\u00c2\u00bd lb. mushrooms, very finely chopped <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">2 T. minced shallots <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">2 cloves garlic, minced <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">\u00c2\u00bc C.\u00c2\u00a0Cabernet Sauvignon <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">\u00c2\u00bd tsp. chopped tarragon <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">Salt and freshly ground pepper to taste <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 (17.3-oz.) package puff pastry, thawed <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 egg, beaten <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 (4-oz.) jar horseradish <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 C. sour cream <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt; mso-bidi-font-size: 11.0pt;\"><span style=\"font-family: Calibri;\">\u00c2\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt; mso-bidi-font-size: 11.0pt;\"><span style=\"font-family: Calibri;\">Place beef cubes in freezer 30 minutes. Meanwhile, melt butter in medium skillet. Add mushrooms, shallots and garlic, and cook over medium heat 10 minutes, stirring frequently. Add wine and tarragon and cook until all excess liquid has cooked off. Season to taste with salt and pepper and set aside. Preheat oven to 450\u00c2\u00b0F. Roll each puff pastry sheet into 11-inch square on lightly floured board. Cut each sheet into 9 equal squares and place equal amounts of mushroom mixture in center of each. Top with beef cubes and brush pastry edges with beaten egg. Fold in pastry to enclose and pinch edges to seal well. Place seam-side down on baking sheet and brush with beaten egg. Bake about 12 minutes or until pastry is golden brown. Stir together horseradish and sour cream and serve with Wellingtons. Makes 18 appetizers.<span style=\"mso-spacerun: yes;\">\u00c2\u00a0 <\/span>Vegetarian alternative: Substitute 18 (1 \u00c2\u00bd -inch) baby portobello mushrooms, stems removed<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 lb. beef tenderloin filets, cut into 1-inch cubes 2 T. butter \u00c2\u00bd lb. mushrooms, very finely chopped 2 T. minced shallots 2 cloves garlic, minced \u00c2\u00bc C.\u00c2\u00a0Cabernet Sauvignon \u00c2\u00bd tsp. chopped tarragon Salt and freshly ground pepper to taste 1 (17.3-oz.) package puff pastry, thawed 1 egg, beaten 1 (4-oz.) jar horseradish 1 C. sour cream \u00c2\u00a0 Place beef cubes in freezer 30 minutes. Meanwhile, melt butter in medium skillet. Add mushrooms, shallots and garlic, and cook over medium&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=6860\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,12],"tags":[],"class_list":["post-6860","post","type-post","status-publish","format-standard","hentry","category-appetizers-snacks","category-beef"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/6860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6860"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/6860\/revisions"}],"predecessor-version":[{"id":6862,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/6860\/revisions\/6862"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}