BITE SIZE BEEF WELLINGTONS
This is tasty and elegant at the same time. You will get all sorts of raves!!!
Provided by Debbie Gill
Categories Meat Appetizers
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat a medium cast iron skillet or other heavy bottomed frying pan over high heat. Rub beef with olive oil and seson with salt and pepper. Place beef in hot pan and cook, turning once or twice until crusty brown outside but still quite rare inside, 4-5 minutes total. Remove to a plate and let cool. Cover and refrigerate until well chilled, about 4 hours or as long as 2 days.
- 2. On a lightly floured work surface, roll each pastry sheet to a thickness of about 1/8 inch. Using an oval biscuit cutter preferably with a crinkled edge make a total of 96 (2 1/4 inch) pastry ovals. Arrange half of them 1 inch apart on foil or parchment lined baking sheets and brush lightly with water. Using a small round biscuit cutter, remove a 3/4-1 inch circle from center of remaining pastry ovals. Gently place each hollow oval on top of moistened pastry. aligning edges to form a sandwich. cover and refrigerate until thoroughly chilled 30 minutes or as long as 2 days. Preheat oven to 400 degrees.
- 3. Bake chilled pastry until puffed and golden brown 15 to 20 minutes. transfer to a rack and let cool. If any of the center indentations have puffed up, press down with a wooden spoon handle (if made in advance. store airtight at room temperature up to 2 days. Freeze for longer storage)
- 4. Remove any visible fat from chilled beef and cut into 1/4 to 1/2 inch chunks to fit inside pastries. Top with about 1/2 teaspoon mushroom duxelles. Bake until pastry is crisp and mushroom topping bubbly hot, 5-8 minutes. Garnish with a watercress leaf. Serve warm.
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Sk Izajul
[email protected]This recipe is a waste of time and ingredients. The Wellingtons turned out dry and tasteless.
Antione Lowe
[email protected]I would not recommend this recipe to beginner cooks. It's a bit too complex for someone who doesn't have much experience in the kitchen.
Emile King
[email protected]Overall, I thought this recipe was a good starting point for making beef Wellington. With a few tweaks, I think I could make it even better next time.
Samim Raja
[email protected]The pastry on my Wellingtons didn't puff up as much as I would have liked. I think I might have rolled it out too thin.
Korben Dallas
[email protected]I found that the beef was a bit overcooked for my taste. Next time, I'll cook it for a shorter amount of time.
Growmore Marketing
[email protected]These Wellingtons are a bit time-consuming to make, but they're definitely worth the effort.
Lesiba Moffomme
[email protected]I added a bit of Dijon mustard to the duxelles mixture and it really took the flavor up a notch.
Ariyan raj Rafin
[email protected]I love that this recipe uses puff pastry instead of traditional pastry dough. It makes the Wellingtons so much easier to make.
Tahir Dishmaster
[email protected]These Wellingtons are the perfect appetizer or party food. They're easy to make ahead of time and they always impress my guests.
Mr Bappy
[email protected]I was a bit skeptical about making beef Wellington at home, but this recipe made it so easy. The instructions were clear and concise, and the results were amazing.
Ana
[email protected]I've made this recipe several times and it always turns out perfectly. The beef is tender and juicy, and the pastry is flaky and golden brown.
Candyce Chavis
[email protected]These bite-size beef Wellingtons were a hit at my last party! They were so easy to make and everyone loved them.