By: Wendy

Wendy — Thu, 04 Nov 2010 00:31:17 +0000

I played with this recipe and learned a few lessons. First I made the quickie puff pastry with flour, butter and sour cream. It doesn’t work well with this. Second, I made the mushroom pate recipe I found on line. Although I thought it was to strong on the curry side when I made it, once it was around the tenderloin it was just right. I made bernaise to drizzle and everyone loved that combination. I bought fillets and cut them into logs. A few I put the pate right on top of the meat and then wrapped it, sealed with egg wash and painted the top before baking. The rest I spread it all over the dough then wrapped the meat, sealed it with egg and painted the dough with the rest of the egg. All in all, I would say the filling on top was plenty and the dough stayed around it better. So, next time store bought puff pastry will be used, pate just on top of the meat and it should be a show stopper.

By: lm

lm — Wed, 03 Mar 2010 19:59:13 +0000

the trick to getting the mushrooms to stay in place is to skewer the “log” with toothpicks before cutting it into pieces!

By: Winter Decadence On a Budget | Seattle Food Geek

Winter Decadence On a Budget | Seattle Food Geek — Sat, 03 Jan 2009 00:00:56 +0000

[...] Mini Beef Wellington Hors D’Oeuvres [...]

Comments on: Mini Beef Wellington Hors D’Oeuvres

By: Wendy

By: lm

By: Winter Decadence On a Budget | Seattle Food Geek