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Mini beef wellington

Mini beef wellington

Mini beef wellington in puff pastry is a truly luxurious dish that is worth preparing for a special occasion. It not only perfectly replaces a large roast that needs to be additionally sliced, but also makes an unforgettable impression on your guests.
5 from 1 vote
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Cook Time 1 hour
Marinating time (min.) 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 822 kcal

Equipment

  • 1 saucepan
  • 1 knife
  • 1 chopping board
  • 1 teaspoon
  • 1 tablespoon
  • 1 food wrap
  • 1 baking sheet
  • 1 baking paper
  • 1 rolling pin

Ingredients
  

  • 450 g beef tenderloin
  • 250 g puff pastry
  • 400 g mushroom
  • 1 pc onion or shallot
  • 55 g hamon or prosciutto
  • ⅓ cup vermouth
  • 2 tsp mustard Dijon
  • 50 g butter
  • ½ tsp salt
  • ½ tsp pepper
  • 2-3 sprig thyme

Instructions
 

  • Prepare the necessary ingredients.
    Ingredients for mini beef wellington
  • Wash the individual pieces of beef tenderloin, dry them with a towel, season with salt and pepper, and then quickly sear in a hot pan for 2 minutes on each side.
    450 g beef, ½ tsp salt, ½ tsp pepper
    Frying fillet
  • Lay the seared pieces of meat on a board, let them cool a bit, coat with mustard, and leave for 15 minutes to cool completely.
    2 tsp mustard
    Meat greased with Dijon mustard
  • While the beef is cooling, prepare the mushroom duxelles. First, finely chop the onion.
    1 pc onion
    Yellow onion
  • Then finely chop the mushrooms. This can be done with a knife or a blender.
    400 g mushroom
    Champignons
  • Season the onions and mushrooms with a little salt and pepper, add thyme sprigs, and sauté in butter for 10-12 minutes or until all the liquid has evaporated.
    1 pc onion, ½ tsp salt, ½ tsp pepper, 2-3 sprig thyme, 50 g butter
    Onion and mushrooms on a frying pan
  • At the end of cooking the mushrooms and onions, add vermouth. Bring the duxelles to a boil and again evaporate all the liquid.
    ⅓ cup vermouth
    Evaporation of alcohol from mushroom duxel
  • Assemble the filling for the pastry. To do this, lay a couple of slices of prosciutto on a double layer of plastic wrap, on top of which place a tablespoon of mushroom duxelles and a piece of beef fillet.
    55 g hamon, 450 g beef
    Beef fillet on a substrate of prosciutto and mushroom duxel
  • Tightly wrap each portion of meat in prosciutto and pack in food wrap, then refrigerate for at least 1 hour, or better overnight.
    Fillets packed in prosciutto and food wrap
  • After the meat has cooled well, wrap each piece in a sheet of thinly rolled puff pastry and tightly pinch the edges.
    250 g puff pastry
    Wrapping fillets in puff pastry
  • Lay the fillet wrapped in pastry seam down on a baking sheet lined with parchment. Make a small incision on top of each piece and brush with liaison (a mixture of raw egg yolk and a tablespoon of water).
    Fillet prepared for baking
  • Bake the beef in an oven preheated to 220˚C. For a medium doneness, the meat should stay in the oven for 25-30 minutes.
    Filet mignon baked in dough
  • Let the dish rest for 10-15 minutes, then cut each portion in half and serve. Bon appétit!
    Mini beef wellington

Nutrition

Calories: 822kcalCarbohydrates: 32gProtein: 30gFat: 64gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 0.4gCholesterol: 115mgSodium: 441mgPotassium: 731mgFiber: 2gSugar: 2gVitamin A: 319IUVitamin C: 2mgCalcium: 22mgIron: 5mg
Keyword beef, christmas, new year, party recipe