Another of the
Daring Kitchen challenges that sent me out preparing a meal which would otherwise never make it to our table. Well, I have made
Empanadas, or meat pies, but this is a few steps more complicated.
The lovely Monkey Queen of,
Don’t Make Me Call My Flying Monkeys, was our May Daring Cooks’ hostess and she challenged us to dive into the world of en Croute! We were encouraged to make Beef Wellington, Stuffed Mushroom en Croute and to bring our kids into the challenge by encouraging them to create their own en Croute recipes!
I limit myself by refusing to buy hormone and anti-biotic inflicted beef. In Hawaii, though we do have several large ranches raising grass fed cattle, the challenge is to find the cut one wants in a store. Something tells me that all the fine hotels here are sucking up quite a bit of loose meat, fish and produce. Not able to locate a center cut, 3 lb. tenderloin, I opted for the individual portion version of Wellington. So, on a gourmet level or two up from Pigs in Blankets or Personal Pan Pizza, I give you Mini Beef Wellingtons.
The first part of the job is to prepare crepes. Luckily, something I do on a regular basis. One of my very favorite breakfasts. And there are usually some left. Perfect for this dish. So, Sunday morning crepes and Beef Wellington for dinner. I don't think my husband realizes just how lucky he is.
