Mini Beef Wellingtons

• 1 tablespoon extra virgin olive oil
• 4 to 5 crimini mushrooms or button mushrooms, sliced
• 1/2 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon freshly ground black pepper
• Sea salt
• 1 large egg, lightly beaten
• 1 (17.3-ounce) package frozen puff pastry dough, thawed
• 1 (1-pound) trimmed beef tenderloin, cut into 24 cubes (about 3/4 inch each)
• 1/3 cup Boursin cheese

1. Preheat oven to 450u0b0. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and rosemary; saute 3 minutes or until browned. Stir in pepper and 1/8 teaspoon sea salt. Set aside.
2. Whisk together egg and 1 tablespoon water in a small bowl.
3. Roll 1 puff pastry sheet into a 9- x 12-inch rectangle on a lightly floured work surface. Cut into 12 (3-inch) squares. Arrange 1 beef cube in the center of each pastry square, and sprinkle with a pinch of sea salt. Top each beef cube with about 1/2 teaspoon Boursin cheese and 1 mushroom slice. Brush edges of pastry squares with egg mixture. Fold dough corners over filling in the center to make a packet, pinching to seal. Place on a large, parchment paperlined baking sheet. Repeat with remaining ingredients, and brush all with remaining egg mixture.
4. Bake 9 minutes or until pastry is puffed and golden brown. Let stand 5 minutes.
5. Sip: Diebolt-Vallois Champagne, NV Blanc de Blanc, 100% Chardonnay ($36): "This bubbly is rich and toasty--just right with the herbs and flaky puff pastry." --Michael Velo, bubbly expert from the Carriage House Restaurant in Chicago

extra virgin olive oil, crimini mushrooms, fresh rosemary, freshly ground black pepper, salt, egg, pastry, beef tenderloin, boursin cheese

Taken from www.myrecipes.com/recipe/mini-beef-wellingtons (may not work)