Hello everybody, wish you’re having an incredible day today. Now, I’m gonna show you how to prepare a distinctive dish, my mini 'beef wellington'. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Order Restaurant Quality Meat From The Comfort Of Your Own Home. Check Out Beef Mince On eBay. Check Out Great Products On eBay. Place a piece of beef in the middle of each square and wrap tightly in the pastry, taking care to ensure the meat is completely encased.
My mini 'beef wellington' is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. My mini 'beef wellington' is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook my mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make My mini 'beef wellington':
- Make ready puff pastry
- Take beef fillet
- Take spinnach leaves
- Prepare large onions
- Make ready sausage stuffing
- Make ready egg beaten
- Get salt and pepper
- Make ready oil
- Prepare butter
- Prepare garlic
- Prepare mustard sauce
Turn the mini beef wellington over so that the seam side is on the bottom and brush with the beaten egg. Rub the steak with the olive oil and season. Heat a large frying pan over high heat until searing hot. Description Wrapped in all-butter puff pastry, these hand-finished lattice topped parcels are the last word in luxury. succulent British beef fillet and a luscious mix of rich Portobello and chestnut mushrooms laced with Madeira.
Instructions 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
Heat a large frying pan over high heat until searing hot. Description Wrapped in all-butter puff pastry, these hand-finished lattice topped parcels are the last word in luxury. succulent British beef fillet and a luscious mix of rich Portobello and chestnut mushrooms laced with Madeira. Perfectly cooked beef, mushrooms and flaky pastry make the best beef wellington. Select colour: [ (productCtrl.data.selectedColour.colour ? "Selected colour:" : "Select colour:")] - Out of stock: Personalization input text field. Season the beef with black pepper.
So that is going to wrap it up for this special food my mini 'beef wellington' recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
