Mini Beef Wellingtons

    Mini Beef Wellingtons

    101saves
    2hr5min


    17 people made this

    About this recipe: This is a perfect recipe for two people, but can easily be increased if you have friends over. Everything can be prepared well in advance and then popped in the oven when you are eating starters. I haven't given any recipe for a sauce, which this does need; that's down to your own taste - a nice Madeira sauce would be perfect.

    Somerset, England, UK

    Ingredients
    Makes: 2 mini beef Wellingtons

    • 2 x 170g fillet steak
    • 170g mushrooms
    • 113g smooth pate (your choice)
    • 1 small shallot, chopped finely
    • 1 clove crushed garlic
    • 100g plain flour (for pastry)
    • 100g butter (for pastry)
    • 100g plain flour (for pancake)
    • 1 small/medium egg (for pancake)
    • 1 small egg for egg wash
    • salt and pepper to taste
    • 1 jug iced water

    Method
    Prep:20min  ›  Cook:45min  ›  Extra time:1hr cooling  ›  Ready in:2hr5min 

    1. To make a rough puff pastry: Sprinkle the flour and salt on to a work surface, mix in the salt and then break the butter into small pieces. With your fingertips, combine the butter and flour until the mixture resembles coarse breadcrumbs. There will be small flecks of butter in the pastry, this helps make it very light. Make a well in the centre and pour some of the iced water into it.
    2. Mix in the water gradually kneading until the dough is smooth. Roll into a rectangle, fold and proceed as with normal puff pastry, giving it two turns. Repeat twice more and then rest in the fridge.
    3. To make pancakes: Mix the flour and salt then add the egg and mix well with a balloon whisk. Stir in two tablespoons of cold water and continue mixing – add more water as necessary to give a smooth batter with consistency of single cream. Put somewhere cool for at least an hour.
    4. When ready to make the pancakes, stir the batter. Melt the butter in a pancake pan. Add a ladleful of the batter to the pan and cook for a minute on each side, tipping the pan to spread the mixture. Transfer each pancake to kitchen paper and leave to cool.
    5. For the mushroom mixture (duxelles): Heat the butter in a saucepan until hot and foaming, then add the shallots and garlic and fry until softened and golden. Add the mushrooms and then cook until all the liquid has evaporated. Season with salt and pepper and leave to cool.
    6. For the steak, heat the olive oil in a frying pan. Season the steaks on each side and cook until the outside is no longer red, this takes approximately 30 seconds each side. Remove from the pan and leave to cool.
    7. To assemble, roll out the pastry thinly and cut it so that it can be wrapped around each individual steak like a turnover. Lay a pancake on top of the dough, cutting to fit just inside the pastry edges. Layer a quarter of the mushroom mix on top of the pancake, then spread lightly with the pate, placing the steak on top. Spread a little more pate and then mushroom mix on top of the steak.
    8. Fold over the pancake, brush the edges of the puff pastry with beaten egg and fold the pastry over the meat like a turnover to form a sealed parcel. Turn the mini beef wellington over so that the seam side is on the bottom and brush with the beaten egg. Leave to rest for 20 minutes. (Can be prepared as much as 6 hrs in advance.)
    9. Bake in a preheated 200 C / Gas 6 oven for 25 minutes then reduce the heat to 180 C / Gas 4 and continue to bake until the pastry is golden, about another 10 minutes (rare) add 10 mins for medium and a further 10 minutes for well done. Remove from the oven and then leave to rest for five minutes.

    Serving suggestion

    Serve with green vegetables and grilled tomatoes

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    Reviews (2)

    Cookie123
    1

    I tried this out on my in-laws and what a success! The recipe was very easy to follow and everyone's steak cooked to perfection. (I served with a red wine and mushroom sauce) - 03 Feb 2010

    0

    We had this on Christmas day, as our treat, first time I had made this recipe. It was really good, and simple to follow. A definite "Can we have it again" - 23 Jan 2014

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