My mini 'beef wellington'

How to Making Recipes My mini 'beef wellington' using 11 ingredients and 15 steps

My mini 'beef wellington' - Repeat with the remaining beef, mushrooms, and pastry. Remove from skillet; sprinkle with salt and pepper, and let cool. Necessary adjustments were made to the cooking time in order to avoid undercooked beef and soggy puff pastry. It also eliminates the foie gras pate—which you can put back in if you like. Instead, it opts for a rich red wine and gorgonzola sauce.

Mini pieces of beef tenderloin seasoned with mushrooms, thyme, Dijon and prosciutto, all tucked into a puff pastry.

I discovered this lovely starter at a wedding I attended.

You can have My mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you achieve it.

Ingredients make My mini 'beef wellington'

1. It's 100 g puff pastry.
2. It's 100 g beef fillet.
3. You need 2 spinnach leaves.
4. It's 2 large onions.
5. Prepare sausage stuffing.
6. You need 1 egg beaten.
7. You need salt and pepper.
8. It's 2 tbsp oil.
9. Prepare 1 tsp butter.
10. You need 2 cloves garlic.
11. You need mustard sauce.

My mini 'beef wellington' step by step

1. Cut the beef fillet in desirable sizes. season with salt and pepper.
2. In a heated pan, add oil and put in the 2 whole cloves of garlic, cook for 1 - 2 minutes, then add in your seasoned fillets for some time, turning them just to get the crunch on the top. do not let them cook..
3. I grilled them in the oven for a further 10 minutes under 180 degrees so they me be well done then Remove from heat, spread some mustard sauce all round all the fillet pieces and let them rest.
4. I grilled them in the oven for a further 10 minutes under 180 degrees so they me be dwell done. Remove from heat, spread some mustard sauce all round all the fillet pieces and let them rest.
5. Chop the garlic cloves and return them back into the pan. toss them for a minute. Adding your onions and caramelize them. remove from heat and save aside.
6. In another sauce pan, boil water and blanch your spinach (when still whole), season. do not tear them. remove from heat and let cool.
7. Roll out your puff pastry dough and cut to desirable sizes, enough to fit the fillet pieces. apply some egg wash around the edge of the dough.
8. Place a piece of the spinach.
9. On the spinach, spread some sausage meat.
10. Place some caramelized onions.
11. Place the fillet piece.
12. Roll up the dough to make a fold at the top and and apply some egg wash.
13. When placing on the oven tray, overturn it that the 'cute' smooth side stays on top.
14. Bake for 20 - 25 minutes till golden brown. Let rest for 2 minutes before serving.
15. .

My mini 'beef wellington' - For the pastry, mix together the butter, lard, flour and salt in a food processor until it resembles breadcrumbs. Add the lemon juice and enough cold water to bring the mixture together into a. Repeat with the remaining pieces of beef. Place the Wellingtons seam side down on a parchment-lined baking sheet. Using the back of a knife, score a pattern onto the puff pastry, and sprinkle with some coarse salt. Season generously with salt and pepper. Over high heat, coat bottom of a heavy skillet with olive oil. Thank you and good luck