MINI BEEF WELLINGTON

1. In a non-stick pan, sauté minced mushrooms until very dry. Add thyme and cook for 2 minutes more. Set aside to cool.
2. Meanwhile, cut each puff pastry in half and place on a lightly floured surface. Roll out each piece into a rectangle large enough to cover a piece of beef tenderloin. Chill in the refrigerator until assembly.
3. Lay pieces of bacon on a flat surface and then spread 1 tbsp of mushrooms. Brush beef with mustard and place on bacon end. Roll beef in bacon until meat is covered and then place on top of the prepared puff pastry. Roll tightly, brush ends with beaten eggs and pinch to seal and then tuck both sides. Place on baking sheet and chill for 30 minutes. Score with a fork to make a design, if desired.
4. Brush again with beaten eggs and then bake at 200°C for 12 to 15 minutes until pastry is golden brown. Rest for 10 minutes before serving.
5. In a pan, toast flour for 1 minute over medium heat. Add butter and mix until pasty. Gradually add beef stock while mixing continuously. Add beer, milk, soy sauce and pepper. Simmer uncovered for 2-3 minutes or until sauce thickens. 

Makes 5 servings.
(Yield: 10 pc, 2-1/2 cups beer gravy/2 pc per serving & 1/2 cup sauce per serving)

Tip/s:

• Dry mushrooms in pan to prevent soggy pastry.
• Add more beef stock or milk gravy is too thick.
• Best to buy frozen puff pastry already cut into small rectangles. However, in case a bigger one is purchased, cut according to need and freeze immediately excess pastry.
• Create designs by adding strips of puff pastry on the pastry surface.
• To make beef stock, dissolve beef cubes in hot water or boil beef bones.