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Crimp the seam of the pastry and tuck in the ends. Fold over the pancake, brush the edges of the puff pastry with beaten egg and fold the pastry over the meat like a turnover to form a sealed parcel. Turn the mini beef wellington over so that the seam side is on the bottom and brush with the beaten egg.
Hey everyone, hope you are having an amazing day today. Today, 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 bit unique. This will be really delicious.
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To begin with this particular recipe, we must prepare a few components. You can cook my mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make My mini 'beef wellington':
- {Prepare 100 g of puff pastry.
- {Take 100 g of beef fillet.
- {Prepare 2 of spinnach leaves.
- {Get 2 of large onions.
- {Take of sausage stuffing.
- {Get 1 of egg beaten.
- {Prepare of salt and pepper.
- {Take 2 tbsp of oil.
- {Make ready 1 tsp of butter.
- {Prepare 2 cloves of garlic.
- {Get of mustard sauce.
Cut a piece of parchment paper to fit inside a baking tray. Prepare the red wine sauce, and keep warm. Rub the steak with the olive oil and season. Heat a large frying pan over high heat until searing hot.
Steps 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.
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This showstopping dish is the epitome of elegance & indulgence: seared filet mignon is encased in herbed mushrooms & prosciutto then wrapped into individual pockets of flaky, golden-brown puff pastry. Perfectly cooked beef, mushrooms and flaky pastry make the best beef wellington. Individual Beef Wellingtons message Close zoom. Zoom out; Zoom in; Recipe Information Ingredients. Two extra tender beef fillets, topped with Brussels pate and wrapped in finest puff pastry.
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