November 9, 2005 at 2:25 PM EST - Updated July 26 at 4:46 PM
Mini Beef Wellingtons (Makes about 4 dozen) Wine Suggestion: Chateau Beauchene, Cotes du Rhone Villages
7 ounces frozen puff pastry, thawed 1/3 cup Boursin cheese at room temperature _ pound trimmed beef tenderloin, cut into 1/2 -inch cubes Salt and freshly ground pepper 1 large egg, lightly beaten
o Preheat the oven to 400 degrees F. On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7 1/2 -by-15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1 1/2 -inch squares. o Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week. o Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.