Mini Beef Wellingtons
Super easy, and you will have perfectly medium steak encased in yummy goodies, juicy and tasty meal in under an hour. What more it it looks impressive.
Ingredients
- 1 frozen puff pastry
- 600 g beef fillet
- 1 egg
- 250 g button mushrooms sliced
- 250 g portabello mushrooms sliced
- 25 g butter
- 1 onion finely chopped
- 250 ml sherry
- 1 tsp fresh thyme or dried 1/2 amount
- 60 ml double cream
Instructions
- Pre-heat oven to 210C. Defrost, and roll out pasty. Cut pastry into 4 squares, big enough to fit the beef and filling and fold up. Prepare some mash or rice at this stage too if you wish.
- Cut beef into medallions of 150g each.
- Meanwhile: fry onion in 1/2 the butter. Add the sliced mushrooms fry for another few minutes. Season with Salt and pepper. Remove from pan.
- Fry the beef on high heat, till brown in remaining butter. (approx 2 minutes, each side - must be rare). Set aside.
- Assemble Wellingtons: In the middle of each pasty sheet place a table spoon or two of mushroom mixture to the size of the beef fillet pieces. (Leaving about half the mushroom mixture for the sauce). Place the seared beef on top of mushroom mixture.
- Lightly beat the egg. Egg wash a line on each side of the pastry, creating a egg wash border. Take each corner of the pasty toward the middle over the beef. The egg wash on the side of the pasty will make it easy for the pastry to stick in the middle.
- Put the pasty up side down and form a sort of a round. Egg wash on top and place in the fridge for 15 minutes or so. cut 3 incisions on top of the pasty as in the image.
- Place the individual wellingtons onto a baking sheet lightly dusted with flour. Bake in a per-heated oven for 15 -20 minutes.
- While the wellingtons are baking, make a sauce. Heat remaining mushrooms. Add the sherry, bubble till the alcohol smell is gone. Add double cream and season with salt, pepper and some thyme.
- Serving suggestion: Serve with mash and a salad of choice.
Tried this recipe?Let us know how it was!
