Mini Beef Wellingtons
These delicious parcels are the perfect midweek dinner and also make for a fantastic meal for weekend entertaining with friends.
- 4 x beef eye fillets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons dijon mustard
- 4 sheets of puff pastry
- 1 egg, whisked (egg wash for pastry)
- 200gm mushrooms, finely chopped
- 2 shallots, finely diced
- 2 cloves garlic, crushed
- ¼ cup pate (optional)
- 1 tablespoon thyme or parsley leaves, chopped
- 1 pinch of salt and pepper
- 1 tablespoon butter
- Preheat the oven to 200C and line a baking tray with baking paper.
- Place the pastry sheets on a clean bench surface to defrost.
- In a small fry pan over medium heat melt the butter and cook the shallots, garlic and mushrooms for 5-7 minutes or until the mushrooms and onions have softened. Turn off the heat and pour the mushrooms mixture into a medium sized bowl. Stir in the pate, fresh herbs and seasoning to complete the duxelles.
- To prepare the beef fillets rub the fillets with olive oil, salt and pepper.
- Heat a large fry pan over high heat and add the beef fillets, cooking for 2 minutes each side. Transfer to a plate and let them cool slightly.
- Brush the steaks with Dijon mustard, making sure both sides are covered.
- To prepare the beef wellingtons place a heaped spoonful of duxelles in the centre each pastry, top with the beef fillets and then with the remainder of the duxelles. Make sure the duxelles it evenly spread over the fillets.
- Brush the edges of the pastry with egg wash & then fold the corners up so that they form a parcel.
- Place them seam side down on the prepared baking tray. With a knife make two small slits in the top of the pastries and then brush with egg wash.
- Bake for 10-14 minutes or until the puff pastry has risen and turns golden.
- Serve with a side of steamed greens and roasted potatoes.
Rebecca Pope Sydney Food & Lifestyle Blogger https://rebeccapope.com.au/