Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, my mini 'beef wellington'. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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My mini 'beef wellington' is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. My mini 'beef wellington' is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have my mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make My mini 'beef wellington':
- Get 100 g puff pastry
- Get 100 g beef fillet
- Take 2 spinnach leaves
- Prepare 2 large onions
- Prepare sausage stuffing
- Take 1 egg beaten
- Prepare salt and pepper
- Make ready 2 tbsp oil
- Get 1 tsp butter
- Get 2 cloves garlic
- Take mustard sauce
Cut a piece of parchment paper to fit inside a baking tray. Prepare the red wine sauce, and keep warm. Beef Wellington tenderloin filet steak topped with a mushroom duxelles and wrapped into a puff pastry. The English dish is also known as boeuf en croute and is usually prepared with a whole beef tenderloin wrapped in pastry.
Instructions to make My mini 'beef wellington':
- Cut the beef fillet in desirable sizes. season with salt and pepper
- 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.
- 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
- 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
- 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
- In another sauce pan, boil water and blanch your spinach (when still whole), season. do not tear them. remove from heat and let cool
- 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
- Place a piece of the spinach
- On the spinach, spread some sausage meat
- Place some caramelized onions
- Place the fillet piece
- Roll up the dough to make a fold at the top and and apply some egg wash
- When placing on the oven tray, overturn it that the 'cute' smooth side stays on top
- Bake for 20 - 25 minutes till golden brown. Let rest for 2 minutes before serving
Beef Wellington tenderloin filet steak topped with a mushroom duxelles and wrapped into a puff pastry. The English dish is also known as boeuf en croute and is usually prepared with a whole beef tenderloin wrapped in pastry. I think individual beef wellington look way better than one large piece and they are easier to prepare. Rub the steak with the olive oil and season. Heat a large frying pan over high heat until searing hot.
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