Recipe: Tasty My mini 'beef wellington'

My mini 'beef wellington'. Mini Beef Wellingtons make an impressive presentation and will be a huge hit with party guests. We love the fresh rosemary and flaky puff pastry of. Beef Wellington is one of those recipes that everyone should try once.

My mini 'beef wellington' These individual beef Wellingtons can either be served hot as a main course with veggies, or cold as a picnic treat. Mini Beef Wellington: It's a treat in our house when I decide to make these mini beef wellingtons. If you are a meat eater, you will love this dish. You can have My mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you achieve that.

Ingredients of My mini 'beef wellington'

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

These are individual servings that can be shared. This recipe can also be found at gardengirlrecipes.com. The perfect beef Wellington can be a tricky business, especially when serving to a group who are picky about how their meat is cooked. The solution is mini beef Wellingtons, individually wrapped so your guests can have them cooked exactly how they like.

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. .

These mini Wellingtons (each serves one person) are assembled days ahead and kept frozen; they go straight from the freezer to the oven. I've chosen to be creative with the filling for my Wellingtons. A classic filling (really a layering over or under the beef ) for beef Wellington is a mushroom duxelles or. Individually-portioned beef wellington, made with filet mignon! I discovered this lovely starter at a wedding I attended.

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