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Mini Beef Wellingtons
Source: Food & Wine
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 Reviews:  4   Viewing: 1 - 4  
Rating: 1
by: Terri, AR Reviewed: 12/05/2011
Didn't Like These
Besides being tedious, these were nearly flavorless. My version of Chef Mark McEwan's Seared Beef Tenderloin Crostini with Mushroom Duxelle & Bearnaise is far better. http://terristable.blogspot.com/2010/06/apps-and-im-not-talkin-iphone.html
1 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 2
by: Dick Reviewed: 07/29/2010
Where's the beef?
I use a 2" biscuit cutter and double the size of the cubed beef. I also season and lightly pan sear the beef, (adding a scant drop of white truffle oil to each), before I assemble and bake them. I hadn't tried the borsin, but will next time for sure.
2 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: elizabeth, ME Reviewed: 06/15/2010
Scrumptious Wellies
I made these just as the recipe reads and they were quite good. The second time I made them I had a wild hair to deep fry them (without the egg wash)and they were wonderful! I served them wih a blue cheese dipping sauce. Raves all around.
3 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 2
by: Terry, AZ Reviewed: 02/08/2010
Mini Beef Wellingtons were small in pleasure
Very disappointed in this. Took well over an hour to prepare...not 10 minutes. Very tedious. They were beautiful on the pan, but were pretty ugly after baking. The half inch squares of filet were almost negligent to taste in the finished product. They weren't too popular at the party. I would, however, try them again, but I'd at least double the size of the appetizer if not more, and perhaps make them in a mini muffin pan to keep them more uniform in size.
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 Reviews:  4   Viewing: 1 - 4  
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