Mini Beef Wellington Recipe

Mini Beef Wellington

The traditional way of serving Beef Wellington was to cut up the meat in thick slices and place them on a plate. Times have changed though as there is now a mini Beef Wellington recipe that anyone can follow so they can serve the prized dish anytime they want. For this, they can choose to serve the dish as an appetizer for their guests.

Ingredients

½ lb. Beef Fillet, cut into cubes

½ pack, ready rolled Puff Pastry

1 teaspoon Olive Oil

½ Banana Shallot, chopped finely

1 tablespoon Parsley, chopped

1 tablespoon Dijon Mustard

1 free-range Egg, beaten

Salt and Pepper

1 Banana Shallot, chopped finely

For the Red Wine Sauce:

• 2 fl oz. Red Wine
• 2 fl oz. Beef Stock
• 1 oz. Unsalted Butter
• 1 tablespoon Chives, chopped finely
• 1 Romero Pepper, chopped finely

Directions

Preheat oven to 400°F.

Heat 1 teaspoon of olive oil in frying pan. Once it gets hot, fry steak cubes for 2 minutes until sealed and they have browned evenly.

Transfer beef to large bowl, add shallot, parsley, and Dijon Mustard. Mix well and season with salt and black pepper.

Place a sheet of ready rolled puff pastry on a lightly floured surface. Spoon beef mixture on one side of the pastry, in a line.

Brush edges of pastry with beaten egg. Fold over like a book, press to seal edges well. Place puff pastry parcel on non-stick baking sheet. Make 2½” diagonal slits apart along top of parcel. Place inside oven and bake for 12 minutes.

For sauce: deglaze steak pan by placing over medium heat. Stir in red wine and scrape bottom to release sediments on the pan for a minute.

Add in shallot, beef stock, chives, and red pepper. Bring to a boil and simmer for 2 minutes.

Whisk in butter and melt into sauce. Season with salt and pepper.

Serve the Mini Beef Wellington recipe with a drizzle of red wine sauce.

Tips

You can use this dish as an appetizer for your dinner guests.