My mini 'beef wellington'
My mini 'beef wellington'

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Hi, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, my mini 'beef wellington'. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

My mini 'beef wellington' is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. My mini 'beef wellington' is something that I have loved my entire life. They’re nice and they look fantastic.

Beef Wellington is one of those recipes that everyone should try once. 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 get started with this particular recipe, we have to first prepare a few components. You can cook my mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you cook it.

Preparation To Make of My mini 'beef wellington':
  1. Take 100 g puff pastry
  2. Take 100 g beef fillet
  3. Take 2 spinnach leaves
  4. Get 2 large onions
  5. Take sausage stuffing
  6. Take 1 egg beaten
  7. Get salt and pepper
  8. Take 2 tbsp oil
  9. Make ready 1 tsp butter
  10. Get 2 cloves garlic
  11. Make ready mustard sauce

You can assemble individual packages of. But I liked the idea of mini everything. Mini tools, mini baking pans, and mini recipes. After begging for years I finally got one.

To Make My mini 'beef wellington':
  1. Cut the beef fillet in desirable sizes. season with salt and pepper
  2. 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.
  3. 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
  4. 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
  5. 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
  6. In another sauce pan, boil water and blanch your spinach (when still whole), season. do not tear them. remove from heat and let cool
  7. 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
  8. Place a piece of the spinach
  9. On the spinach, spread some sausage meat
  10. Place some caramelized onions
  11. Place the fillet piece
  12. Roll up the dough to make a fold at the top and and apply some egg wash
  13. When placing on the oven tray, overturn it that the 'cute' smooth side stays on top
  14. Bake for 20 - 25 minutes till golden brown. Let rest for 2 minutes before serving

What is this - a beef Wellington for ants!? It has to be at least. three times bigger! These individual beef Wellingtons can either be served hot as a main course with veggies, or cold as a picnic treat. 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.

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