Name: Beef Wellington Turnovers: A Delicious Twist on a Classic Recipe
Ingredients: 1 pound beef tenderloin, cut into small cubes; 1 tablespoon olive oil; Salt and pepper, to taste; 1 tablespoon butter; 1/2 cup finely chopped mushrooms; 1/4 cup finely chopped onion; 1 teaspoon minced garlic; 1/4 cup dry white wine; 1 tablespoon Dijon mustard; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

Ingredients

1 pound beef tenderloin, cut into small cubes
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon butter
1/2 cup finely chopped mushrooms
1/4 cup finely chopped onion
1 teaspoon minced garlic
1/4 cup dry white wine
1 tablespoon Dijon mustard
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions

Preheat oven to 400°F (200°C).
Sear the beef: In a skillet over medium-high heat, heat olive oil. Season beef cubes with salt and pepper, then sear until browned on all sides. Remove from skillet and set aside.
Prepare the mushroom mixture: In the same skillet, melt butter. Add mushrooms, onion, and garlic; sauté until softened. Pour in white wine and cook until liquid is reduced. Stir in Dijon mustard. Remove from heat.
Assemble turnovers: Roll out puff pastry and cut into squares. Place a spoonful of mushroom mixture and a few beef cubes in the center of each square. Fold over to form a triangle and seal edges.
Bake: Place turnovers on a baking sheet lined with parchment paper. Brush with beaten egg. Bake for 20-25 minutes or until golden brown.
Serve: Allow to cool slightly before serving.