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Repeat with the remaining beef, mushrooms, and pastry. This version was adapted from Emeril Lagasse's recipe for mini beef Wellingtons. Necessary adjustments were made to the cooking time in order to avoid undercooked beef and soggy puff pastry.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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':
- Make ready 100 g puff pastry
- Make ready 100 g beef fillet
- Prepare 2 spinnach leaves
- Prepare 2 large onions
- Make ready sausage stuffing
- Make ready 1 egg beaten
- Prepare salt and pepper
- Take 2 tbsp oil
- Take 1 tsp butter
- Prepare 2 cloves garlic
- Take mustard sauce
Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly. Remove from skillet; sprinkle with salt and pepper, and let cool. Season beef with salt and pepper.
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
Individually-portioned beef wellington, made with filet mignon! Once the oven is hot, remove the beef from the freezer and put on the lined sheet pan. Chef Gordon Ramsay modernizes the classic Beef Wellington recipe with his trusty cast iron skillet, which gives the beef fillet color, depth, and flavor. Dijon mustard tenderizes, marinates, and gives a gentle kick to the filet mignon. Layers of prosciutto, savory chive crepe, a mushroom mixture, and puff pastry literally seal the deal on what will become your go-to recipe to impress.
Above is how to cook my mini 'beef wellington', very simple to make. Do the cooking phases appropriately, loosen up and use your heart then your cooking shall be scrumptious. There are numerous recipes which you can attempt from this web site, please discover what you want. If you happen to like this recipe please share it with your pals. Completely happy cooking.
