My mini 'beef wellington'. Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Cut a piece of parchment paper to fit inside a baking tray.
You can have My mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you achieve it.
Ingredients of My mini 'beef wellington'
- Prepare 100 g of puff pastry.
- It’s 100 g of beef fillet.
- You need 2 of spinnach leaves.
- Prepare 2 of large onions.
- You need of sausage stuffing.
- It’s 1 of egg beaten.
- You need of salt and pepper.
- Prepare 2 tbsp of oil.
- You need 1 tsp of butter.
- You need 2 cloves of garlic.
- You need of mustard sauce.
Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly. Place a piece of beef in the middle of each square and wrap tightly in the pastry, taking care to ensure the meat is completely encased. Crimp the seam of the pastry and tuck in the ends.
My mini 'beef wellington' instructions
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.
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Season generously with salt and pepper. Over high heat, coat bottom of a heavy skillet with olive oil. Remove beef from pan and set aside to cool. The big taste of our bestselling Beef Wellington in a party-sized hors d'oeuvre. Baked Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.
