Mini Beef Wellington

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Quantity: 24 pies

Mini Beef Wellington - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g beef tenderloin, cut into 2.5 cm wide pieces.
2 tbsp. l. olive oil
Coarse salt and ground black pepper
300 g cremini mushroom caps, finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat olive oil in a large skillet over medium heat. Pat the beef dry with paper towels and season with salt and pepper on all sides. Lightly sear the beef until lightly browned on both sides, about 4 minutes. Transfer to a plate and let cool.
Add the mushrooms and cook until slightly dry, about 5 minutes. Add the shallots and continue cooking until softened, about 10 minutes. Remove from heat and set aside.

Preheat oven to 200°C. Line a baking sheet with parchment paper or a silicone mat.
On a work surface, roll out the puff pastry into a 25 x 35 cm rectangle. Spoon a teaspoon of filling evenly into 4 x 3 rows. Top each mound with a piece of beef. Cut the dough into squares with a knife. Pull the end from left to right and pinch the edges together. Place the pastry seam-side down and press lightly.

Repeat with the remaining dough and filling.
Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes before serving.

Categories:

recipe / Festive dishes / Bakery / Savory pies and buns / Claire Robinson

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