This recipe comes courtesy of Chef Bobby Nahra, president of Lakeland Banquet and Event Centre in St. Clair Shores. For more information, visit www.lakelandbanquets.com
Mini Beef Wellingtons
12 ounces frozen puff pastry, preferably all butter, thawed
1/2 cup Boursin cheese about a half of a puck
1 pound trimmed beef tenderloin, cut into 1/2 -inch cubes
8 ounces of wild mushroom blend
¼ stick of butter
Salt and pepper
1 large egg, lightly beaten
Parchment Paper sheets
1. Preheat the oven to 400°. On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7 1/2-by-15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1 1/2-inch squares. Add butter to hot skillet and sauté mushrooms, season with salt and fresh cracked pepper. Sauté until they nicely wilted. Drain and strain juice from the sautéed mushrooms and place in the refrigerator to cool down.
2. Spoon a 1/4 teaspoon of the Boursin and place a couple of mushroom pieces in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. You can also sauté the beef tenderloin for a couple of minutes for a more well done temperature. Fold the pastry over the beef, neatly tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week.
3. Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.
4. You can take the above recipe and stage inside mini muffin pans too.
Chef Bobbys ham
1 bag dark brown sugar
1 1 teaspoon clove
2 tablespoons cinnamon
1 tablespoon of Jamaican jerk seasoning
1 Cup of orange juice
1 can of Coca-Cola
1 cup Michigan Honey
1/2 stick unsalted butter.
Add all ingredients into sauté pan and simmer incorporate meltdown set aside.
Bake spiral ham for 35 minutes covered at 350°
Pull him out of oven on cover and generously based with your cinnamon honey brown sugar glaze cover place back in the oven for 25 minutes take out of the oven on cover based in glaze again back in the oven for 15 minutes at 325°. Remove from oven place on platter and it's ready to eat