How to Make Any-night-of-the-week My mini 'beef wellington'

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Crimp the seam of the pastry and tuck in the ends. 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.

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, my mini 'beef wellington'. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

My mini 'beef wellington' is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. My mini 'beef wellington' is something which I have loved my whole life.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have my mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make My mini 'beef wellington':

  1. {Prepare of puff pastry.
  2. {Take of beef fillet.
  3. {Take of spinnach leaves.
  4. {Make ready of large onions.
  5. {Take of sausage stuffing.
  6. {Prepare of egg beaten.
  7. {Get of salt and pepper.
  8. {Make ready of oil.
  9. {Take of butter.
  10. {Make ready of garlic.
  11. {Prepare of 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.

Instructions to make My mini 'beef wellington':

  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. .

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. Heat oil in a large skillet on medium-high. Perfectly cooked beef, mushrooms and flaky pastry make the best beef wellington.

So that is going to wrap this up with this special food my mini 'beef wellington' recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!