Mini Beef Wellingtons

Mini Beef Wellingtons

mains meat recipes

Mini Beef Wellingtons

NOVEMBER 10, 2015 • 28 COMMENTS

Do you ever find yourself obsessed with TV shows? It happens to me a lot, especially if I have the self-restraint to wait until a show is completed so I can binge watch. There’s something so satisfying about clicking next episode over and over again until you’ve reached the conclusion.

Downton Abbey is something that I’ve been holding out on because it’s just about to reach it’s sixth and final season. I so desperately wanted to wait, but I gave in to temptation and now I’m cursing myself because I absolutely need to see season six immediately. I love so many things about Downton, but what I find particularly fascinating – aside from the hair, clothes, and intrigue – is the food. I’ve always had a soft spot for English food.

Things like Cornish pasties, fish and chips, shepherd’s pie, bangers and mash, and Yorkshire puddings are some of my favorite comfort foods. Not to mention the gloriousness that is a perfectly warm scone with clotted cream, jam, and a perfect cup of tea. It’s enough to make me swoon. So, imagine just how over the moon I am to have a chance to be going to London to see a couple of Downton Abbey locations. I’m so (so so) excited to be going to Highclere Castle (the real Downton) to have tea! I feel so fancy.

Speaking of fancy, the next time you want to impress someone with your British culinary wizardry, make these mini beef wellingtons. They’re a golden burnished brown on the outside, but on the inside they’re a perfectly medium-rare pink. The tender, juicy beef is a nice foil against the flakiness of the pastry. There’s also secret added layers of deliciousness: thinly sliced parma ham, thyme butter roasted mushrooms, and a generous amount of Grey Poupon for a bit of a kick. I served these with a bit of garlicky mashed potatoes, but they’re perfect on their own as well.

These seem a little finicky, but the truth is, they’re time consuming more than finicky. Take a couple of hours, relax and give these little guys a go. Maybe even for the Downton premier of season six?

Mini Beef Wellingtons
makes 6 individual portions
prep time: 1 hour
cook time: 1 hour
total time: 2 hours

• 1 TABLESPOON BUTTER
• 1 LB MUSHROOMS, FINELY CHOPPED
• 2-3 SPRIGS FRESH THYME
• SALT AND FRESHLY GROUND PEPPER
• 1 LB BEEF TENDERLOIN/FILET, CUT INTO CUBES
• SALT AND FRESHLY GROUND PEPPER
• 1 TABLESPOON OIL
• 1-2 TABLESPOONS GREY POUPON DIJON MUSTARD, OR TO TASTE
• 6 SLICES PARMA HAM
• 2 SHEETS OF PUFF PASTRY, THAWED
• 1 EGG YOLK, LIGHTLY BEATEN WITH 1 TEASPOON WATER

Melt the butter over medium low heat. When melted, add the mushrooms and thyme and cook, without stirring, 5 minutes. Stir and continue to cook until all moisture has cooked out and mushrooms resemble a smooth paste. Taste and season with salt and pepper, remove from the heat and let cool to room temperature.

While the mushrooms are cooking, pat the filet cubes dry and season withe salt and pepper. Heat oil in a cast iron pan over very high heat and sear all sides of the filet, 1 minute per side. Remove from the pan and let rest.

Use a pastry brush and brush on a generous amount of dijon on to all sides of the filets.

On a piece of plastic wrap, lay out a slice of prosciutto and spread a thin layer of mushrooms on. Place the filet cube in the centre and wrap the prosciutto around it. Wrap well with the plastic, making sure it is tight and held together. Chill in the freezer for 10-15 minutes.

Preheat the oven to 400°F.

Cut the puff pastry into strips the width of the filet packages. Unwrap the filet and place on a strip of puff pastry and bring together. Use another piece of puff pastry, placed the opposite way and bring together to encase the beef. Use a bit of water to stick pastry together.

Place wellingtons seam side down on a parchment paper lined baking sheet. Brush with the egg yolk wash. Using the back of a knife, lightly score in a leaf pattern and sprinkle with a bit of coarse salt.

Bake the wellingtons for 10 minutes, then rotate the pan and turn up the heat to 450°. Bake for another 10 minutes or until golden and puffy. Let rest and enjoy!

Kimchi Fried Rice (Kimchi Bokumbap)

From KOREAN FOODAdded by Marie

73

• Ingredients9Count
• Nutrition90Calories
• Total Time20Minutes
• Rating. . .Review it now!

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SERVINGS 

Ingredients

Kimchi Fried Rice (bokumbap or bokkeumbap) is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchithat's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, and usually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.US METRIC

• 1 cup kimchi (drained and chopped, preferably the kind made with Napa cabbage)
• 1/2 sweet onion (chopped)
• 1 tbsp chopped garlic (finely)
• 1 tbsp soy sauce
• 1 tbsp butter
• 1/3 cup beef (thinly sliced, spam, pork, bacon, or ham)
• 3 cups cooked rice
• salt (to taste)
• 1 fried eggs (for each serving)

PREPARATION

1. If using American bacon, saute briefly on an ungreased large pan and omit oil from next step. With any other meat or a vegetarian version, start with step #2.
    
2. Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.
    
3. When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.
    
4. Add meat or pork and continue to saute until meat is cooked.
    

1. Turn heat off but keep pan on burner.
    
2. Add rice and rest of butter, mixing to combine.
    
3. Salt to taste and top with fried egg to serve.
   (Serves 4)

American Fried Rice

Khaaw Pad American (or Khao Pad American) literally translates to ‘American Fried Rice’. At first I thought that this was a dish Thai people thought was popular in the US. But recently I heard that this dish was made up by Thai cooks during the Vietnam war era, to give US service men something the Thais thought they’d want to eat while over here in Thailand during breaks. This explanation makes more sense to me. It’s almost like the Thai cooks put all the things they thought of when they thought of American food, and fried them up with rice. And while this isn’t so much ‘Authentic Thai Food’, it’s become a popular dish 40 years later with kids — it’s one of the most popular lunch items at the university where I studied Thai. This recipe was requested by Diane in Brooklyn, NY. Enjoy!

Ingredients

• 1 cup cooked jasmine rice, a bit dried out
• 1/4 cup chopped onion
• 2 1/2 tablespoons ketchup
• 1/2 tablespoon golden mountain brand soy sauce
• 2 tablespoons oil for egg & hot dogs, 1/2 teaspoon oil for frying rice
• 1 teaspoons butter (yes, really)
• 1/2 tablespoon raisins, soaked in hot water for 2 min and drained

Directions

1. Cook the rice, and dry out a bit, best is mostly covered overnight in the fridge. If you’re going to make it right away, cook with a bit less water than normal, and let air out for 10 minutes or so before cooking
2. Fry the egg in a good amount of oil (about 4 tablespoons) on high heat. The egg should bubble up and sizzle like crazy if the pan is hot enough. The edges should brown and get crunchy too. When browned, remove and set aside.
3. Cut the ends of the hot dogs in an X pattern, up about 1/3 of the way. This will create extra surface area to get crispy when you fry it. (See picture).
4. Fry the hot dogs in the oil, until crispy, set aside with the egg. Dump the remaining oil.
5. Fry the onions in 1 teaspoon of fresh oil on medium high until translucent, then add the butter. When the butter is melted, throw in the rice.
6. Stir well to mix, and fry for about 2 minutes, stirring frequently.
7. Add the ketchup, golden mountain soy sauce and raisins. Stir well and cook for another minute or two.
8. Put on a plate and top with the fried egg and hot dogs.

Note:

While this dish almost always has a fried egg as a side, the meat 'side' can vary. Usually you see fried hot dogs, fried sausage, fried ham or a fried chicken leg.

Tuesday, 22 March 2016

Grilled Shrimp Tacos

     
     

Photo by Roland Bello

Rating 

★ ★ ★ ★ ★

Read Reviews

• Serves4
• Hands-On Time35 min
• Total Time35 min
• Nutritional Information

  NUTRITIONAL INFORMATION

  Per Serving

  • Calories247 calories
  • Fat13 g
  • Sat Fat5 g
  • Cholesterol147 mg
  • Sodium345 mg
  • Protein16 mg
  • Carbohydrate18 g
  • Fiber3 g
  • Iron3 mg
  • Calcium96 mg
• May 2003

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INGREDIENTS

1. 1/2cup sour cream
2. 3tablespoons mayonnaise
3. 3tablespoons milk
4. 1/2teaspoon ground cumin
5. 1 1/2pounds large shrimp, peeled
6. 3tablespoons butter, melted
7. 2large garlic cloves, minced
8. 4limes, cut into quarters
9. kosher salt
10. 86-inch corn tortillas
11. 2to 3 cups finely shredded green cabbage
12. jarred green tomatillo salsa

DIRECTIONS

1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
4. Remove from grill. Lightly salt the shrimp.
5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.