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I'm a really nice person. I am super shy and probably won't approach you, but if we ever have the chance to meet I promise I'll be super nice to you because that's just who I am.
Unless you're rude to me. Then I'll be like...
...and walk away.
Because of this, I often get taken advantage of on a personal and professional level. Such is life, I know, but it takes the wind out of your sails for a hot minute every time regardless. This is fine however because what matters is how you bounce back- it's not about how you start, it's about how you finish, right? And boy howdy have I come up with an idea to bounce back with.
I will share in more detail once all the cards are in place. But, suffice to say that it is a food venture that doesn't currently exist on the market (at least locally in Austin) which puts a unique spin on a popular food item here in Texas. What could it be?
Think on it. I'll be teasing in upcoming posts until the time is right for the big reveal!
In the meantime, I am embarrassingly behind on my recipe posts so I will share a recipe that I made last night. It is one that I have been wanting to make and one that I am especially proud of: Beef Wellington.
Ok, well, mini Beef Wellingtons
Aren't they cute?
If you aren't familiar with this dish, Beef Wellington is an old English recipe with a hard-to-trace origin story often misbelieved to be named after the Duke of Wellington. Although the dish bears an uncanny resemblance to French dish, filet de bœuf en croûte, it is first officially referenced in a recipe The Los Angeles Times published in 1903; 36 years later, the dish was mentioned in an unnamed New York food guide which stated: "Tenderloin of Beef Wellington. Larded tenderloin of beef. Roast very rare. Allow to cool and roll into pie crust. Slice in portions and serve with sauce Madire".
This dish has been replicated by many, but Beef Wellington was made most relevant again in modern culture by renowned popular Chef and television personality, Gordon Ramsay.
You know, this guy:
But this is how I like to remember Chef Ramsay:
During the holiday season, this video is in the queue with all my other favorite Christmas movies. It so perfectly emulates the homely familial spirit associated with the holidays (and food in general!). Plus, it actually looks like a sophisticated dish that I can actually pull off (especially now that I've made mini versions). I might try making this version for Christmas dinner this year...
Anyways,
the Beef Wellington recipe I made last night is a handheld version of the upscale dish from popular food and cooking site delish. Sidenote: If you ever find yourself wanting some recipe inspiration, I highly recommend using this site!
This dish requires a little prep and takes some effort, but the end result is totally worth it!
Beef Wellington Bites
Ingredients
1 Tbl. vegetable oil
2 sheets frozen puff pastry (find a great homemade puff pastry recipe here from kitchn)
1/2-2 lb beef tenderloin, trimmed and cut into cubes
1 Tbl. butter
6 oz. Cremini mushrooms, minced
2 shallots, minced
1 Tbl. Rosemary, chopped (+ sprigs for garnish)
1/4 cup Dijon mustard (I used yellow)
1 egg, lightly beaten
pinch kosher salt
freshly ground black pepper
Cooking Instructions
Preheat oven to 400 degrees
Line two baking sheets with parchment paper
Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels. Season all over with salt and pepper
Add meat to skillet and sear all over until browned on all sides (~2-3 minutes). Remove from heat and clean skillet.
Melt butter in skillet over medium heat. Add mushrooms and shallots. Sauté until tender. Season with salt and pepper. Stir in rosemary and remove from heat.
On a lightly floured surface, unfold and roll out puff pastry into a large square, ~ 1/8 in. thick. Cut into 16 squares.
Place piece of meat in center of each square and dollop with mustard. Top meat with mushrooms and shallots mixture.
Fold pastry edges over the meat and pinch to seal.
Place on baking sheets and brush with egg wash
10. Bake 14-16 minutes or until golden-brown. Garnish with rosemary sprigs.
