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Mini Beef Wellingtons – revealed

Here they are!

A day later the pastry was still light and fairly crispy and after reheating in a slow over (300 degrees F) they were cooked “to perfection” according to Neil. Mine, well it stayed in the oven a little longer, shall we say!

(and ooops – there’s one there with the duxelles on the bottom, it’s supposed to be on the top.. Obviously my mistake, right Neil?)

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3 Responses to Mini Beef Wellingtons – revealed

  1. Neil C. Phillips June 19, 2009 at 11:38 #

    They were nice, but not a complete hit out of the park.

    Changes I'd do next time:
    - more thyme
    - less red current jelly
    - a touch of very fine red wine vinegar
    - more whole peppercorns in early stage; a few more cracked in final stage

    But overall, yum.

  2. Martha June 19, 2009 at 18:50 #

    They look fantastic. My mouth is practically watering…

  3. The Best Family June 22, 2009 at 23:22 #

    i'll take one, medium-rare, please. they look luscious!

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