Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, my mini 'beef wellington'. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mini Beef Wellingtons make an impressive presentation and will be a huge hit with party guests. We love the fresh rosemary and flaky puff pastry of these little bites. Does the idea of serving beef wellington for the holidays sound like more than you can manage? You can assemble individual packages of.
My mini 'beef wellington' is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. My mini 'beef wellington' is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook 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':
- Take 100 g puff pastry
- Take 100 g beef fillet
- Prepare 2 spinnach leaves
- Take 2 large onions
- Take sausage stuffing
- Prepare 1 egg beaten
- Take salt and pepper
- Take 2 tbsp oil
- Take 1 tsp butter
- Get 2 cloves garlic
- Prepare mustard sauce
Unlike traditional Beef Wellington, these mini pot pies come together in about an hour and can easily be made by anyone! The basic steps for making these mini Beef Wellington pot pies are as follows: Make the pot pie crust — To make the dough for the mini pot pie crusts, you need to pulse the wheat. These tasty mini Beef Wellingtons are the perfect hors d'oeuvres for your next party. I love Beef Wellington and was having a cocktail/book club party with my friends one night.
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
These tasty mini Beef Wellingtons are the perfect hors d'oeuvres for your next party. I love Beef Wellington and was having a cocktail/book club party with my friends one night. I really wanted to have some fantastic hors d'oeuvres to go with the great wine and cocktails since it was my first time hosting. Mini Beef Wellington: It's a treat in our house when I decide to make these mini beef wellingtons. If you are a meat eater, you will love this dish.
So that’s going to wrap this up with this special food my mini 'beef wellington' recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
