Beef Wellington comes from English Cuisine and is actually a pie with beef stuffing.
I tried many recipes for Beef Wellington and starting from Jamie Oliver’s recipe I made some changes and I reached this recipe which is perfect for our family.
If you pay a bit of attention you will obtain a spectacular dish, perfect for special occasions.
As you can see it is as beautiful on the inside as it is on the outside.
The preparation of Mini Beef Wellington is simple and you don’t need to have extensive cooking skills.
Because this time I didn’t have spinach I used mashed peas instead. It was a compromise but I believe the recipe to be better with spinach so I’m posting the usual recipe.
I used for this recipe :
Beef tenderloin from Carneproaspata.ro
Puff pastry from Morarita
Frozen spinach ( or peas ) from Edenia
Spices from Fuchs
Mini Beef Wellington
Equipment
- Non stick pan
- baking tray
Ingredients
- 400 g beef tenderloin
- 1 tablespoon unflavoured vegetable oil
- 1 tablespoon butter
- 400 g puff pastry
- 100 g goose pate
- 400 g mushrooms
- 1 tablespoon unflavoured vegetable oil
- 2 onions
- 2 cloves garlic
- 1 tablespoon breadcrumbs
- salt and pepper to taste
- 150 g frozen spinach
- 1 tablespoon butter
- a pinch of nutmeg powder
- 1 egg yolk for glazing
Instructions
- Set the puff pastry to thaw in the fridge for at least 4 hours. Better overnight.
- Cut the beef in 3 equal parts and spice to taste with salt and pepper.
- In a hot pan with 1 tablespoon oil and 1 tablespoon butter, at high temperature, sear the beef for 4 minutes turning regularly. ( 4 minutes in total )
- Remove to a paper towel.
- In the same pan add 1 tablespoon oil and fine chopped onions. Fry at low heat until translucent. Add minced garlic and fine chopped mushrooms, stir and cook for 10 minutes, lided. Set aside to cool. After 10-15 minutes add 1 heaping tablespoon breadcrumbs, salt and pepper to taste and stir.
- Saute the spinach with 1 tablespoon butter, a pinch of nutmeg powder, salt and pepper to taste until there is no moisture.
- It's time to preheat the oven at 200°C.
- Cut the puff pastry in 3 equal parts ( the width ).
- Spread the pate on ½ of each strip.
- Spread the mushroom paste on the top of pate.
- Spread the spinach on top of the mushrooms paste.
- Over this put the beef. One piece for each strip.
- Roll and wrap them and glaze with whipped egg yolk.
- Set in the fridge for 1 hour or in the freezer for 15 minutes.
- Bake for 25 minutes or until golden.
English 
Română