"Beef Wellington made for one."
Mini Beef Wellington
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Prep time: 1hr 30mins
Cook time: 25mins
Serves or Makes: 3
Recipe Card
ingredients
- 400 grams fresh beef tenderloin
- 1 tablespoons unflavoured vegetable oil
- 1 tablespoons butter
- 400 grams puff pastry
- 100 grams goose pate
- 400 grams fresh mushrooms
- 1 tabelspoons unflavoured vegetable oil
- 2 onions
- 2 garlic cloves
- 1 tabelspoons breadcrumbs
- 150 grams frozen spinach or peas
- 1 tabelspoons butter
- pinch of nutmeg powder
- 1 egg yolk for glazing
Method
Step 1
Set the puff pastry to thaw in the fridge for at least 4 hours. Better overnight.
Step 2
Cut the beef in 3 equal parts and spice to taste with salt and pepper.
Step 3
In a hot pan with 1 tablespoon oil and 1 tablespoon butter, at high temperature, sear the beef for 4 minutes turning regularly. ( 4 minutes in total )
Step 4
Remove to a paper towel.
Step 5
In the same pan add 1 tablespoon oil and fine chopped onions. Fry at low heat until translucent. Add minced garlic and fine chopped mushrooms, stir and cook for 10 minutes, lided. Set aside to cool. After 10-15 minutes add 1 heaping tablespoon breadcrumbs, salt and pepper to taste and stir.
Step 6
Saute the spinach with 1 tablespoon butter, a pinch of nutmeg powder, salt and pepper to taste until there is no moisture.
Step 7
It's time to preheat the oven at 200°C.
Step 8
Cut the puff pastry in 3 equal parts ( the width ).
Step 9
Spread the pate on ½ of each strip.
Step 10
Spread the mushroom paste on the top of pate.
Step 11
Spread the spinach on top of the mushrooms paste.
Step 12
Over this put the beef. One piece for each strip.
Step 13
Roll and wrap them and glaze with whipped egg yolk.
Step 14
Set in the fridge for 1 hour or in the freezer for 15 minutes.
Step 15
Bake for 25 minutes or until golden.