~~posted by Jen
The kids are back to school. Check. Summer’s officially over. Check. Now’s the time when the Fall dinner party season starts, the boss has to be invited to dinner, or the neighbors want a potluck. So, you need an impressive dish that’s WLS friendly but can be passed off as NOT! Well, we’ve got your back!
Beef Wellington is traditionally a beef tenderloin slathered with mushrooms and wrapped in puff pastry, then baked. It’s elegant, definitely a show-stopper at dinner parties, but hello?! Do you have ANY idea how much BUTTER is in puff pastry? Not to mention a whole tenderloin of beef can set you back a pretty penny. (Paula Deen just fainted somewhere because a fellow Georgian took the name of butter in vain.)
S’anyway. Awhile back on the RNY board on OH, we used to have a weekly “Iron Chef” competition where a secret ingredient was posted, and everyone created recipes and posted them with pics. I was digging through my pic files in an attempt to de-clutter my laptop when I came across the Mini Beef Wellingtons I made for the Beef challenge.
They’re small enough for a WLS portion, but elegant enough to serve the boss (or even your Mother-in-Law!) for a dinner party. Best of all, the ingredients are easy to find, and not nearly as costly as a regular Beef Wellington. So, here you go!