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Mini Beef Wellington

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  • 1 pound filet mignon, 1/4" diced
  • 1/2 pound button mushrooms, fine diced
  • 4 shallots, fine diced
  • 1/2 cup red wine
  • 2 tablespoons butter
  • 1 small truffle, trimmed and sliced
  • Sprig of thyme
  • 1/4 teaspoon white truffle oil
  • 1 pack crescent roll dough


  1. Saute the mushrooms, shallots in butter on high heat until carramelized . Remove from pan and add the beef.

  2. Sear the beef in the same pan and allow the meat to pick up the glaze from the pan. About 5 minutes.

  3. Add the wine, glaze, and thyme. Return the mushrooms and shallots and reduce to almost dry. Stir in 2 tablespoons of whole butter and allow cooling.

  4. Stir in the truffle oil. While the mixture cools, press the seams of the dough together and roll into a 1/4" thick rectangle.

  5. Cut the dough into 1 1/2" squares. Take a spoon pf foiling and place in center. Bring the four corners up to the center and crimp together.

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