Monday, November 21, 2011

Beef Wellington Bites

Wow, did I ever have a busy weekend cooking! It was a good thing too because last week was nearly a write off. You know those weeks where you are doing a lot of everything but not much of anything in particular? Well, this weekend I made up for it and because of that I have a very nice recipe to share with you today. It's for an old fashioned recipe (beef wellington) that I've adapted as an appetizer.



Recipe
3 - 4 Beef tenderloin steaks, cut into 1" pieces
Salt and Pepper to taste
1 tsp dry thyme
1/2 package puff pastry, rolled out to 1/8" thickness and cut into 1/2" strips
1 egg, beaten


1. Season steak pieces with salt, pepper and thyme and brown all sides in a non-stick fry pan. Be careful not to over cook the meat.
2. Place meat on a dish lined with paper towels, cover with foil and let rest for 3- 5 minutes.
3. Wrap each piece of meat with a strip of puff pastry and place on a foil lined baking sheet.
4. Brush each piece of meat with the beaten egg mixture.
5. Bake in a 450ºF oven for 6 or 7 minutes until pastry is golden brown.

This dish can be served alone or try it with a little hollandaise sauce on the side. Enjoy!
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3 comments:

  1. Took this a step further made puff pastry "cups", minced the tenderloin and trad ingredients... What a hit!

    Thank you so much for the inspiration!

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  2. Oh, this is one challenging recipe to make. I tried to make wellington before but was not successful in cooking the beef inside.

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  3. Beef Wellington is a tricky recipe for sure! However, give this recipe a try as it is MUCH simpler. If you like your beef completely cooked through, just add more time when cooking. I like to use a high quality beef and cook it until it is slightly pink inside. The other thing about this recipe is that I only use a strip of the puff pastry; this prevents the undesirable mushy pastry effect that can often happen when the meat bakes inside.
    Hope this helps! Let me know if you try it.

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