A full Beef Wellington is lots of work and a bit fussy. The Mini Beef Wellington Appetizers are really easy, not fussy at all. Make a lot since they will be gone before you get to them 🍸 Please help grow the channel by clicking like, subscribe, and the notification bell. And you can now use the $ Thanks button, under the video, to make a small donation with a highlighted comment.
Thank you to Peter and Phil for coming to visit and bringing the show on the road to our home. Over the years we have had the honor of being your guest at wonderful dinners and events. Many years of celebrating anniversary meals created by Peter. Absolutely delicious mini Wellingtons. Totally amazing to watch the production. Peter and Phil make the most awesome team.....Just remind me not to get on camera, Terry was the smart one! Thanks GUYS!
Excellent work producing a video on the road like this. Peter, you are such a natural at every location that you cook at. Way to make the production happen Phil.👍
These mini Beef Wellington appetizers look delicious. Can one do all the prep work ahead of time, and then freeze them? Then just take several out, and bake as needed? I’m thinking of making these for the upcoming holidays…
Thanks for posting this! If tenderloin/filet mignon is not available, could other cuts that are properly mechanically tenderized be a reasonable substitute?
@@LetsCelebrateTV Bummer. I don’t have a Facebook account although I did snap a photo. It turned out better than expected. I should have mechanically tenderized the beef more but the duxelles turned out great with your instructions (especially better than the first time I attempted it back in 2016). The video was a game changer 🙂 You got a new subscriber!
I was looking for a New years appetizer with a Wellington theme. I plan on using a pork tenderloin, because pork is a good luck food to consume on New Year’s. What herb would you use for pork? I see you use rosemary for beef tenderloin so what is a good pair with pork. Thanks for sharing this recipe.
@@LetsCelebrateTV would the mushroom duxelles work with pork as well? Or will apple or fruit type like cranberry pair well. Thank you for replying so fast 👍 I just subscribed too
@@Islandcandies5963 Keep it as mushroom as that is the critical part of wellington. Fruit will make the internal dough very soggy and by the type it dries out the pork will be overdone. Let us know how it turns out. Maybe to a test run tomorrow before NYE 🍸🍸
@@LetsCelebrateTV oh my now what a treat if you can use pirk tenderloin (as that os what I’ll use). I’ll have mushroom duxelles on the back burner and hopefully you do make and share with your subs of the outcome. 🙏👍Ps mushroom is also a good luck new years food item. I think for regrowth or basically out with old and new growth or something like that. Pork represents living on the high, glutton, etc,
You could, but the closer to well done, the tougher it gets, You will need to experiment with your level of doneness. In this case of the recipe, it could only be the difference of a few minutes 🍸
I am sorry to hear that. Every oven is different, the size of the beef, the temperature and the dough, so it may take some experimenting. Don't give up 🍸
A full Beef Wellington is lots of work and a bit fussy. The Mini Beef Wellington Appetizers are really easy, not fussy at all. Make a lot since they will be gone before you get to them 🍸
Please help grow the channel by clicking like, subscribe, and the notification bell. And you can now use the $ Thanks button, under the video, to make a small donation with a highlighted comment.
🍸
I need to make about 100 of these for a catered event. Do you know if they can be assembled in advance and frozen (uncooked)?
Edit: nevermind. I see you answered this below!
Thank you to Peter and Phil for coming to visit and bringing the show on the road to our home. Over the years we have had the honor of being your guest at wonderful dinners and events. Many years of celebrating anniversary meals created by Peter. Absolutely delicious mini Wellingtons. Totally amazing to watch the production. Peter and Phil make the most awesome team.....Just remind me not to get on camera, Terry was the smart one! Thanks GUYS!
And of course we had a fun time with you guys as we always do. Now you have to come to us so we can do it again 🍸
@@LetsCelebrateTV What list do I need to be on for you to come and film in my house 😆😂😛
How did I miss this video? I just love the idea of these for appetizers at a party! Only for people you truly love though 👏😂
@IntheKitchenwithKaren We make these often and they are always a hit.
Wellington, ding🔔 ding 🎉 always a winner! Elegant and delicious (sans mushrooms). Gosh, I’m hungry again ... 🤔😉
What about mushrooms don't you like - flavor or texture? 🍸
@@LetsCelebrateTV I don't like mushrooms either - flavor or texture.
Excellent work producing a video on the road like this. Peter, you are such a natural at every location that you cook at. Way to make the production happen Phil.👍
It was fun, though all that time to setup the studio only to have to break half of it down to take on the road 🍸
So brilliant to turn this recipe into the most perfect appetizers! So nicely done Peter!
Thank you. We had way to much fun with our friends in the Bed and Breakfast making this for everyone 🍸
Fancy without being fancy - that works for me.
It is a fun, party fancy, without being stuffy 🍸
So good! Yum!
They are fun to make and really easy, even when we take the show on the road 🍸
What a great idea and I still have time to get the ingredients for Christmas eve dinner.
They are really good and so easy, without all the work of a full tenderloin 🍸
Keep sharing 😊
Thanks and welcome to Let's Celebrate TV 🍸
Im gonna make this at my grandma house she dosnt cook i
Always cook when im at my grandma house
Let us know how it turns out 🥂🍸
These mini Beef Wellington appetizers look delicious. Can one do all the prep work ahead of time, and then freeze them? Then just take several out, and bake as needed? I’m thinking of making these for the upcoming holidays…
Yes, you can absolutely freeze them. Let them thaw, then once they're ready for the oven, hit them with some egg wash before baking.
Thanks for posting this!
If tenderloin/filet mignon is not available, could other cuts that are properly mechanically tenderized be a reasonable substitute?
Yes, absolutely 🍸🍸 - Ribeye steak comes to mind.
@@LetsCelebrateTV Awesome. Thanks for the info.
I am actually making this recipe now as I type this. (Crossing fingers)
@@philipmathew6239 Take a picture and post it in our Facebook group. facebook.com/letscelebratetv
@@LetsCelebrateTV Bummer. I don’t have a Facebook account although I did snap a photo.
It turned out better than expected. I should have mechanically tenderized the beef more but the duxelles turned out great with your instructions (especially better than the first time I attempted it back in 2016). The video was a game changer 🙂
You got a new subscriber!
Welcome to Let's Celebrate TV family.
I was looking for a New years appetizer with a Wellington theme. I plan on using a pork tenderloin, because pork is a good luck food to consume on New Year’s. What herb would you use for pork? I see you use rosemary for beef tenderloin so what is a good pair with pork. Thanks for sharing this recipe.
You have lots of choices - Rosemary still works, but Sage or Thyme also works 🍸🍸
@@LetsCelebrateTV would the mushroom duxelles work with pork as well? Or will apple or fruit type like cranberry pair well. Thank you for replying so fast 👍 I just subscribed too
@@Islandcandies5963 Keep it as mushroom as that is the critical part of wellington. Fruit will make the internal dough very soggy and by the type it dries out the pork will be overdone. Let us know how it turns out. Maybe to a test run tomorrow before NYE 🍸🍸
@@LetsCelebrateTV oh my now what a treat if you can use pirk tenderloin (as that os what I’ll use). I’ll have mushroom duxelles on the back burner and hopefully you do make and share with your subs of the outcome. 🙏👍Ps mushroom is also a good luck new years food item. I think for regrowth or basically out with old and new growth or something like that. Pork represents living on the high, glutton, etc,
@@Islandcandies5963 Take pictures and post them with how it turned out in our facebook group. facebook.com/letscelebratetv
Hi! Can we cook the beef down more? Almost well done even? I can barely tolerare rare beef
You could, but the closer to well done, the tougher it gets, You will need to experiment with your level of doneness. In this case of the recipe, it could only be the difference of a few minutes 🍸
I will take 20 to go please ! 🤣
Are you picking it up or are you giving me a FedEx account number? 😂🍸
I'll be making this for the coronation of King Charles ❤🇬🇧🏴
Take some pictures and post them on our Facebook page. Thanks for watching!
No Prosciutto ?
Not in this recipe - Thanks for watching 🍸🍸
I followed as outlined & found the tenderloin was way overcooked when the puff pastry was brown…. 16 minutes @ 400 degrees
I am sorry to hear that. Every oven is different, the size of the beef, the temperature and the dough, so it may take some experimenting. Don't give up 🍸
Wow that was amazing!
Not subscribing, you'll make me fat.
Thanks! But you can subscribe, I have a lot of healthy choices too. Welcome to LCTV!
@@LetsCelebrateTV Fine. I subscribed. I started cooking in 1987. Still learning...