My mini 'beef wellington'. 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.

Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Does the idea of serving beef wellington for the holidays sound like more than you can manage? You can cook My mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you achieve that.

Ingredients of My mini 'beef wellington'

It's 100 g of puff pastry.
You need 100 g of beef fillet.
Prepare 2 of spinnach leaves.
Prepare 2 of large onions.
It's of sausage stuffing.
It's 1 of egg beaten.
You need of salt and pepper.
Prepare 2 tbsp of oil.
Prepare 1 tsp of butter.
Prepare 2 cloves of garlic.
You need of mustard sauce.

You can assemble individual packages of. These individual beef Wellingtons can either be served hot as a main course with veggies, or cold as a picnic treat. These look delicious, I absolutely love beef wellington but had completely forgotten about it until I came across your post, I will definitely be giving these a go over the Christmas period. Unlike traditional Beef Wellington, these mini pot pies come together in about an hour and can easily be made by anyone!

My mini 'beef wellington' step by step

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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The basic steps for making these mini Beef Wellington pot pies are as follows: Make the pot pie crust — To make the dough for the mini pot pie crusts, you need to pulse the wheat. Our delicious mini beef wellingtons are a great snack to have at your Christmas party. Visit homemadebyyou.co.uk at Sainsbury's today for the recipe. Get the party started with this delicious mini beef wellington recipe made with sirloin steak and mushroom pâté. Mini Beef Wellington: It's a treat in our house when I decide to make these mini beef wellingtons.