A twist on the traditional and famous beef wellington — a bite size version that is perfect for h’ourdoeuvre or appetizers. Elegant enough for a party, but delicious enough for Game Day.
Did you watch Master Chef kids this past summer? I must admit, I was completely in awe over these kids…part of me couldn’t believe that such talented chefs could exist at such a young age. Like, what was I doing at that age? Not cooking like a trained chef, that’s for sure!
One of the things they made that stood out to me especially was beef wellington. I have always wanted to try to make beef wellington, but I just never feel like making and eating that much meat. However, it’s on my bucket list of foods to make, especially after seeing these kids make it.
When I saw puff pastry cups at the store during the holidays, I had a stroke of brilliance — I could make mini beef wellingtons. In case you aren’t familiar with beef wellington, it’s wrapped in puff pastry. So, I thought these puff pastry cups would be a fun way to incorporate that into these mini beef wellingtons. Plus they are like the cutest little things ever, so I couldn’t wait to use them.
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Everyone really enjoyed them…they didn’t last long at our New Year’s Eve Party, that’s for sure! It was a rather long process to make them, but it wasn’t hard. Just a lot of steps. And don’t let the mushroom duxelle scare you away…It really makes the dish. I also am not usually a fan of proscuitto, but after everything is cooked together, I think it tastes great. But, if you want a less expensive option, you can always use bacon.
Oh, and you have to brush the meat with the mustard immediately after you take them off the stove. That’s one lesson I learned from Chef Ramsey on Master Chef, Jr. So, just do it 😉
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