For the Duxelles:

• 12 white button mushrooms
• 1 shallot, peeled and roughly chopped
• 1 clove garlic, peeled and roughly chopped
• 1 sprigs fresh thyme, leaves only
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper
• ¼ cup Madeira

For the Beef:

• 1 pound flat iron steak, trimmed and tenderized
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 teaspoon tarragon
• 1 tablespoon Dijon mustard
• Flour, for rolling out puff pastry
• 1 pound puff pastry, thawed (place directly on the counter to accelerate thawing)
• 1 large egg, lightly beaten
• ½ teaspoon coarse sea salt
• Smoked paprika (garnish), Sweet paprika is next option
• ¼ cup blue cheese
• 1 cup heavy cream
• 1 teaspoon Dijon style mustard
• 1 teaspoon lime juice
• ¼ teaspoon salt and pepper

Directions

Preheat oven to 425 degrees F.

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large sauté pan and set over medium heat. Add the shallot and mushroom mixture and sauté for 8 to 10 minutes. Add the Madeira and reduce until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Heat a sauté pan over medium high heat. Season the beef on each side with salt and pepper. Add olive oil and then the flat iron steak. Brown the steak for 2 minutes on each side. Do not cook through. Remove from pan and let rest for five minutes. Cut into four inch long strips about a ¼ to ⅜ inches thick and ½ inch wide and smear lightly all over with Dijon mustard. You will need eight strips or two per person.

Using a rubber spatula cover each strip on one side with a thin layer of duxelles or mushroom mixture. Season the surface of the duxelles with tarragon.

On a lightly floured surface, roll the puff pastry out to about a ¼ inch thickness. Cut into 4inch by 2 inch strips. Set the beef strips at the edge of the pastry and fold over brushing with the beaten egg to seal. Trim ends if necessary to expose the beef at each end. Place the beef seam side down on a baking sheet.

Brush the top of the pastry roll with the egg wash. Bake for 15 to 20 minutes until pastry is golden brown. Remove from oven and rest a few minutes before cutting.

While the pastry is browning, heat a small sauce pan over medium heat. Add the cream, mustard and blue cheese. Stir until the sauce coats the back of a spoon. Add the lime juice, stir and taste. Add salt and pepper as needed. Remove from heat.

Cut one mini-Wellington on the bias and serve leaning over a whole one. Serve with the cut side up; two per person. Garnish with a sprinkle of paprika and serve with Blue Cheese Sauce in a dipping bowl.