Baparoma: Mini Beef Wellington


The first real recipe out of Baparoma: Pork Wellington. We don’t do beef at the Q house and apparently lamb is too tiny to get a good tenderloin from so we went with pork instead.


The front of the card.


The back of the card slightly enlarged so it can be read. And so you don’t have to squint so badly:

Ingredients
1-1 1/2 pound roast beef or precooked tri-tip
3 small mushrooms, sliced
1/2 small onion, diced
2 Tablespoons butter
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 cut (11 inch by 8 inch) frozen puff pastry sheet, thawed.

(Directions)
1. Melt butter in a skillet over medium heat. Add onions, mushrooms, salt and pepper and cook for 5 minutes. Let cool for about 5 minutes. Drain as much liquid as possible. Cut beef into 10 inches long, 2 1/2 inches wide and 2 1/2 inches tall. Trim the top surface flat.

2. Use the included liquid measurement cup, add 3/4 oz. of water to the central reservoir of the bottom pan and 1/4 oz. of water to each of the side water reservoirs. Place the flat insert on top.

3. Lay the pastry sheet on the flat insert, letting half hang outside the insert. Arrange beef on the pastry sheet and top with onion and mushroom mixture. Fold the outside half of the pastry sheet over filling and tightly seal the seam together. Make 3-4 scores on top of the pastry.

4. Cover and bake at 400 degrees Fahrenheit for 15 minutes. UNcover and bake an additional 17-20 minutes (or until the crust is properly browned). Note: Open the oven door slowly to let the steam vent before removing the cover. It is not necessary to pre-heat the oven. Uncover after 13 minutes if the oven has been pre-heated. Serve warm.


PRODUCTION NOTES
1. As I mentioned, we went with pork tenderloin instead of beef.

2. TheMan hates him the mushrooms so I did up half the saute with mushrooms (for me) and then did up his half subbing water chestnuts for mushrooms. They were really quite good and added a nice little crunch. I still like mushrooms though.

3. I may have skipped the part about scoring the top. Not because scoring is so yesterday but because…ummm…LOOK OVER THERE! WHAT COULD THAT BE!!!

4. Our oven was pre-heated but I also may have overlooked the bit about cooking times for preheating. We cooked until the meat thermometer said we were Okay Doke for pork. It was about the full 17 minutes anyway.

5. This recipe was delicious!!! I will definitely do this again but I’d like to make the following changes: Marinate my tenderloin. I think that would be tastier. It would also be tasty to sear said marinated tenderloin before wrapping it up in the pastry. I’m also going to chuck in some wine to the sauteing process because that too would be tastier and hey. Wine!

6. Baparoma Pan wr0cks the mini Wellington.


2009: You should hear the argument I came up with for alien abductions today.

2008: If you want to conduct your own experiments and eat one still warm, one at room temp and one chilled don’t let me harsh your scientific bug.

2007: Have I developed super Bacon-fat ginger cookie smelling powers? That’s a tad disturbing, frankly.

2006: SAST Nothing.

2005: JSFR: Pin-gu

2004: Which brings me nicely to TheMan’s and my fist anniversary. SQUEEEE!

2003: That means I was at home AND signed in AND not NeoPetting (why does that sound kinky?).

One Response to “Baparoma: Mini Beef Wellington”

  1. mum Says:

    That looks wonderful, I have to get the executive chef to make the beef version.

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