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Mini beef wellingtons
- Janine Ratcliffe
Published: December 19, 2014 at 2:33 PM
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Serves 4
A little effort
Total time: 45 mins
+ chilling
A star rating of 5 out of 5.7 ratingsRate
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Perfectly cooked beef, mushrooms and flaky pastry make the best beef wellington. Make these individual versions for a special occasion or just for special family and friends
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Alternatives
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Make these individual beef wellingtons, then try our classic beef wellington, mushroom wellington and vegetarian wellington.
Ingredients
Nutrition
-
4 small beef fillet steaks
trimmed
-
olive oil
-
1 shallot
finely chopped
-
butter
-
200g chestnut mushrooms
finely chopped
-
a couple of sprigs thyme
leaves stripped and chopped
-
300g puff pastry
-
8 slices parma ham
-
1 egg
beaten to glaze
Nutrition: per serving
- kcal627
- fat36.1g
- carbs26.8g
- fibre0.8g
- protein48.3g
- salt2.6g
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Method
-
step 1
Heat a frying pan until very hot. Rub the steaks all over with olive oil and season well. Sear for a minute on each side, then remove from the pan and leave to cool completely.
-
step 2
Cook the shallot in a knob of butter until soft, add the mushrooms and thyme, then season and cook, stirring occasionally. The mushrooms will give out a bit of water, so keep cooking them until there is no moisture left in the pan. Leave to cool.
-
step 3
Roll out the pastry to 20p-thickness. Cut out 4 circles that are 2½cm larger than the fillets, and 4 more circles that are 3½cm larger. Sit the smaller circles on a baking sheet.
-
step 4
Sit the fillets on 2 overlapping pieces of ham and top each fillet with some of the mushroom mix.
-
step 5
Wrap each of the fillets up in the slices of ham.
-
step 6
Sit each fillet on the smaller pastry circles, then brush the edges with egg.
-
step 7
Drape over the larger circles and press to seal, making sure there are no air pockets.
-
step 8
Mark the edges with the back of a fork and glaze the outside with egg.
-
step 9
Score the top of the wellingtons. Chill for 15 minutes. Heat the oven to 220C/fan 200C/gas 7. Bake the wellingtons for 12 minutes for medium rare, 15 minutes for medium.
Try one of our other wellington recipes
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.7 ratings
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