Mini Beef Wellington

foodandwine.com

HeatherG

subheading: Herbed Salt:

1 ¼ teaspoons coarse sea salt

¼ teaspoon dried oregano

¼ teaspoon dried rosemary

¼ teaspoon dried thyme

¼ teaspoon rubbed sage

⅛ teaspoon granulated garlic

subheading: Beef Wellington:

1 ½ pounds mixed fresh mushrooms (such as hen-of-the-woods, black trumpet, and/or chanterelle)

¼ cup unsalted butter (2 ounces)

subheading: Fresh Red Raspberries:

Perfectly sweet with a tangy twist

subheading: ORDER NOW:

14 (3-inch) thyme sprigs, tied in a bundle, plus fresh thyme leaves for decorating

2 large shallots, finely chopped (about ¾ cup)

6 large garlic cloves, minced

¼ cup (2 ounces) Madeira

2 teaspoons herbed salt, divided

4 (4-ounce) beef tenderloin filets (about 1 ½ inches thick)

2 tablespoons canola oil

8 (about ½-ounce) thinly sliced country ham or prosciutto slices

2 tablespoons Dijon mustard

3 (14-ounce) packages frozen all-butter puff pastry (such as Dufour), thawed

All-purpose flour, for work surface

1 large egg, beaten

Directions at foodandwine.com

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