I was looking through some old cooks for this recipe for a friend and thought some here would enjoy the cook. Some of the pics were missing(from a computer crash), but everyone should get the idea of the cook from the pics that I'm posting.
I was trimming up a beef loin today and decided that I would put some of the chain meat to good use. I figured I would make a batch of mini Beef Wellingtons and stuffed potato packets.
I put this here in the kitchen section since a lot of this recipe is done in the kitchen, in fact all of it could be done in the kitchen, but I like to sear the meat on the grill and finish cooking/ baking the mini's and the potato packets in the grill using indirect heat.
Chain meat seasoned and ready to be seared. I'll sear them using a veggie basket to keep them from falling thru the grate. Grill is heated to 450°.
The Duxelles is finely chopped and mixed.
Cooking down the Duxelles to a semi-paste.
Baked a couple taters and mixed up a filling like you would for a twice baked tater.
Rolled out and cut some puff pastry into 2" squares, then stuffed 1/2 of them with the Duxelles & meat, and the other 1/2 with the tater mix. Then brushed with an egg wash and put into the indirect grill at 400°- 450° or into the oven (400°) until they turn golden brown.
Served with a Bearnaise sauce for dipping or you could use any dippin' sauce you like.
Mmmmmmmmmm Popped open and ready to eat.
A little closer look
These are so good and they make great appetizers or a regular meal.
Thanks for lookin'.
I was trimming up a beef loin today and decided that I would put some of the chain meat to good use. I figured I would make a batch of mini Beef Wellingtons and stuffed potato packets.
I put this here in the kitchen section since a lot of this recipe is done in the kitchen, in fact all of it could be done in the kitchen, but I like to sear the meat on the grill and finish cooking/ baking the mini's and the potato packets in the grill using indirect heat.
Chain meat seasoned and ready to be seared. I'll sear them using a veggie basket to keep them from falling thru the grate. Grill is heated to 450°.
The Duxelles is finely chopped and mixed.
Cooking down the Duxelles to a semi-paste.
Baked a couple taters and mixed up a filling like you would for a twice baked tater.
Rolled out and cut some puff pastry into 2" squares, then stuffed 1/2 of them with the Duxelles & meat, and the other 1/2 with the tater mix. Then brushed with an egg wash and put into the indirect grill at 400°- 450° or into the oven (400°) until they turn golden brown.
Served with a Bearnaise sauce for dipping or you could use any dippin' sauce you like.
Mmmmmmmmmm Popped open and ready to eat.
A little closer look
These are so good and they make great appetizers or a regular meal.
Thanks for lookin'.
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