Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, my mini 'beef wellington'. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
My mini 'beef wellington' is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. My mini 'beef wellington' is something which I’ve loved my whole life. They are fine and they look fantastic.
Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the steak chunks with salt and pepper. When the butter has melted and the oil is hot, add the steak chunks and. Heat the olive oil in a large skillet over medium-high heat.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook my mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make My mini 'beef wellington':
- Take 100 g puff pastry
- Prepare 100 g beef fillet
- Take 2 spinnach leaves
- Make ready 2 large onions
- Prepare sausage stuffing
- Make ready 1 egg beaten
- Make ready salt and pepper
- Get 2 tbsp oil
- Make ready 1 tsp butter
- Prepare 2 cloves garlic
- Take mustard sauce
Remove roast and cool slightly; shred meat with two forks. Remove from skillet; sprinkle with salt and pepper, and let cool. Advertisement Mini Beef Wellington For a right-sized beef wellington, try these quarter pound tenderloins wrapped with prosciutto and mushroom duxelles in a perfectly puffed pastry. The big taste of our bestselling Beef Wellington in a party-sized hors d'oeuvre.
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
Advertisement Mini Beef Wellington For a right-sized beef wellington, try these quarter pound tenderloins wrapped with prosciutto and mushroom duxelles in a perfectly puffed pastry. The big taste of our bestselling Beef Wellington in a party-sized hors d'oeuvre. It's a decadent, sumptuous, and unsurprisingly, time consuming masterpiece. So for this app-friendly rendition I streamlined the process by skipping the pâté, simplifying the duxelles, and swapping the puff pastry in favor of quick. Keep in mind that the filling is seasoned as well so don't over-season the beef pieces.
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