Beef Wellington (Petite)

Talk about a package that's pretty enough to eat. These puff pastry bundles containing beef tenderloin and a hearty mushroom mixture, utilize scraps of pastry for cute bows on top.

1 (2-2½ lb) center cut beef tenderloin roast, cut into eight 1" thick slices
sea salt
black pepper, freshly ground
3 Tbsp. extra-virgin olive oil
2 Tbsp. butter
½ cup shallots, finely chopped
3 portobello mushroom caps, stemmed and sliced (3½ cups)
½ cup fresh thyme, oregano, basil, and/or parsley, chopped
1 (17.3 oz) pkg puff pastry sheets (2 sheets), thawed
¼ cup Dijon-style mustard
½ cup goat cheese (chévre), crumbled or shredded sharp white cheddar cheese (2 oz)
2 (2 oz) pkg very thinly sliced prosciutto (about 16 slices)
3 egg yolks
1 Tbsp. water
1 Tbsp. white balsamic vinegar
4 cup baby arugula

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8). Line an extra-large baking sheet with foil.

Season both sides of beef with salt and black pepper. In an extra-large skillet heat 1 Tbsp. oil over medium-high. Add half the fillets. Cook each side 1 minute or until browned. (Fillets will not be cooked through.) Remove. Repeat with 1 Tbsp. oil and remaining four fillets.

In same skillet heat butter over medium. Add shallots; cook and stir 3 minutes. Add mushrooms; cook and stir 8-10 minutes or until tender and browned and liquid has evaporated. Remove from heat. Stir in herbs. Season with ¼ tsp. each salt and pepper. Let cool slightly.

Cut each pastry sheet into quarters. On a lightly floured surface roll each quarter to an 8" square. Cut ¼" wide strips from each side of each square; set aside. Spread a 3" area in the center of each pastry square with mustard. Divide mushroom mixture then cheese evenly between squares, placing them on mustard. Wrap each filet with two slices prosciutto. Place a fillet on cheese.

Beat together egg yolks and 1 Tbsp. water. Brush edges of pastry with egg mixture. Bring corners of pastry up and over fillet, pinching edges to seal. Place seam sides down on prepared baking sheet. Brush egg mixture over pastry. Use trimmed pastry strips to make bows. Attach pastry bows; brush bows with egg mixture.

Bake 14 minutes or until pastry is golden and an instant-read thermometer inserted into fillet registers 135°F. Let stand 5 minutes before serving. (Temperature will rise to 145°F.)

For the Salad:
In a large bowl whisk together the remaining 1 Tbsp. oil, the vinegar and ¼ tsp. each salt and pepper. Toss in arugula; serve with beef Wellingtons.

Makes 8 servings.