Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, my mini 'beef wellington'. It is one of my favorites food recipes. This time, I’m gonna 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 popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. My mini 'beef wellington' is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. 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':
- Make ready 100 g puff pastry
- Get 100 g beef fillet
- Make ready 2 spinnach leaves
- Make ready 2 large onions
- Prepare sausage stuffing
- Take 1 egg beaten
- Prepare salt and pepper
- Take 2 tbsp oil
- Make ready 1 tsp butter
- Make ready 2 cloves garlic
- Get 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.
Steps 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.
So that’s going to wrap it up for this exceptional food my mini 'beef wellington' recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
