Beef Wellington Appetizers - cooking recipe

Ingredients

Marinade
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 dash cayenne pepper
Beef
16 ounces beef tenderloin, cut into bite-size pieces
2 tablespoons butter
1/4 cup chopped shallot
3 cups chopped mushrooms
salt
pepper
To Assemble
6 tablespoons butter, melted
20 sheets phyllo pastry sheets
Bearnaise Sauce
3 egg yolks
3 tablespoons lemon juice
1 pinch salt
1/2 cup butter, melted and heated to boiling
1 teaspoon tarragon

Preparation

Early in the day, prepare the marinade: In a small bowl, whisk together the marinade ingredients. Pour over beef pieces and chill 4 hours.
In a medium skillet, melt butter over medium heat. Add shallots and mushrooms, cooking 5 minutes. Season with salt and pepper. Remove from heat and cool to room temperature.
Thaw phyllo pastry sheets.
Bearnaise Sauce: In a blender, combine egg yolks, lemon juice, and salt. While bender is running, add 1/2 cup hot melted butter in a steady stream and continue blending until thickened. Pour into a small bowl and whisk in tarragon.
Heat oven to 375\u00b0F.
Drain marinated beef pieces.
Melt remaining 6 T butter. Cut phyllo sheets lengthwise into four 3\" strips. Cover with plastic wrap and a damp towel to prevent drying. Working with two stacked strips at a time, brush top strip with butter and place1 piece of beef and a heaping teaspoon of mushroom mixture 1/2 inch from one end. Fold diagonally to enclose filling and continue folding to form a triangle-shaped packet.
May be wrapped tightly and frozen at this point for up to 2 weeks.
Place seam-side down on baking sheet. Brush lightly with butter. Bake 10 minutes or until golden brown.
Brush with Bearnaise sauce.