I’ve been trying for some time to make a beef wellington in a ramekin dish. This would be for the next version of Small Foods. Just rolling a chunk of steak into a taco shell or filo doesn’t work. Even with the best cut of beef it just comes out over cooked and chewy. I had the same problem with beef stew in the first book. The stew beef has to cook for hours to become tender. The Beef Wellington would have to be a big chunk of beef to cook with some amount of rareness.
When I did the Beef Stew I found that I had to use frozen precooked beef tips. They worked perfectly providing the fall apart in your mouth tenderness the stew needed. I decided to try them in a Wellington-ish beef dish for Small Foods Too and here it is.
ROASTED BEEF TIPS
1 Pkg. Frozen PreCooked Beef Tips
2 Large Pats of Butter
1 Tbs. Red Wine
3/4 cup of coarsely chopped mushrooms
1/2 cup chopped onion
1/2 cup defrosted and chopped frozen potatoes
1 Grande Flour Tortilla
2-3 dashes of garlic powder
Salt and Pepper to taste
Preheat Oven to 350 degrees
Heat up a saute pan and cook the onion and mushrooms until they are tender. Add the defrosted potatoes. Cook for a few more minutes and add the beef tips & gravy, garlic powder, salt and pepper. Mix it well and remove from the heat. Cut a 3″ slice across the edge of the tortilla, form it into a circle and pin it together with a toothpick.
Spray two ramekins with PAM and put the rolled up tortilla into them. Fill the tortilla with the mixture being careful not to break the band. Don’t fill it to overflowing, leave about an inch or so exposed at the top to brown. Bake at 350 for 30 minutes or until the top edge browns. Serve with a green veggie and a salad maybe a good Red Burgundy.
These were so good that I broke the portion control aspect of Small Foods and I ate all three!