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  • Mini beef wellington hors d oeuvres recipe

Mini beef wellington hors d oeuvres recipe

Posted on May 16th, 2022
by Matthew
Categories:
  • Recipes


Mini Beef Wellington Hors D’Oeuvres

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Mini beef wellington hors d oeuvres recipe. Read more below.
Mini beef wellington hors d oeuvres recipe, recipe Rating: 4.5
Number of votes:108

I love the richness and elegance of Beef Wellington, particularly for fancy winter dinners. Beef Wellington, if you haven’t had it before, is a medium rare slab of steak, topped with fois gras and mushrooms, then wrapped in puff pastry and baked. The dish can be an expensive proposition, so I’ve transformed it into economical hors d’oeuvres.


Ready in: 25 mins

Ingredients

Makes: 30 bites
  • 2 (1 pound) fully cooked beef tenderloins
  • 4 ounces pâté (chicken or duck will work fine)
  • 2 12-inch square sheets of puff pastry, thawed but still cold
  • Toothpicks, for serving

Preparation method

Prep: 15 mins | Cook: 10 mins

1. Preheat the oven to 425 degrees F and set the top rack in the middle of the oven.
2. If you are starting with an uncooked beef tenderloin, season it to taste and cook until rare. Allow the tenderloin to come to room temperature before carving, at least 30 minutes. If using pre-cooked tenderloin, remove from the packaging and wipe all sides dry with paper towels. Cut the tenderloin into long, 1” square strips. You should get about 3 good strips per tenderloin; the rest can be saved for excellent next-day sandwiches!
3. Line a baking sheet with parchment or a non-stick mat. Lay out one sheet of puff pastry and place the cut tenderloin about 1/2” from the top edge. Spread a little of the pâté on top of the tenderloin. Then, carefully fold the puff pastry over the tenderloin, rolling the meat and the dough until you’ve completely encased the tenderloin.
4. Press the dough down at the seam to seal it. Using a sharp knife, cut the sealed portion of dough away and place on the baking sheet. Repeat for a total of three “logs” per sheet of puff pastry.
5. Bake until the puff pastry is golden brown, about 10 minutes. Remove from the oven and let stand 5 minutes before cutting. Slice each “log” into 1-inch pieces, skewer with a toothpick, and serve!Tip

We were able to save a little cash by using chicken pâté instead of expensive (and rare) fois gras. We also left out the mushroom mixture you usually find in beef wellington – for our purposes, the mushrooms would be a little messy since they’d fall out the sides of the cut pieces. Trust me, your guests won’t miss them.

Related posts:

Minestrone alla milanese recipe Asparagus crudites with mayonnaise verte recipe Sazerac Asparagus crepes


Reference: Mini beef wellington hors d oeuvres recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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