Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, my mini 'beef wellington'. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Repeat with the remaining beef, mushrooms, and pastry. Remove from skillet; sprinkle with salt and pepper, and let cool. Remove beef from pan and set aside to cool.
My mini 'beef wellington' is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. My mini 'beef wellington' is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. 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':
- Take 100 g puff pastry
- Prepare 100 g beef fillet
- Make ready 2 spinnach leaves
- Get 2 large onions
- Make ready sausage stuffing
- Take 1 egg beaten
- Get salt and pepper
- Make ready 2 tbsp oil
- Make ready 1 tsp butter
- Get 2 cloves garlic
- Take mustard sauce
Baked Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet. My version of this classic is approachable, easy and taste ridiculously delicious. 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.
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
It also eliminates the foie gras pate—which you can put back in if you like. Instead, it opts for a rich red wine and gorgonzola sauce. I discovered this lovely starter at a wedding I attended. After sampling one, I decided I had to try duplicating the recipe at home. I think my version is a bit easier and faster to prepare, but just as elegant in appearance and just as crowd-pleasing.—Annie De La Hoz, Delta, Colorado.
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