Mini Wellington with Beef

Wellington Beef is a festive dish with beef tenderloin in puff pastry. Also ham and any vegetables or mushrooms must be added inside. Let’s prepare this dish in portions. Delicious!

Summary

Ingredients

• Beef – 300 Grams
• Champignons – 150 Grams
• Onions – 0.5 Pieces
• Garlic – 1 Clove
• Ham – 200 Grams
• Mustard – 1
• Olive oil – 2-3 tbsp
• Butter – 30 grams
• Chicken Egg – 2 Pieces (raw yolks)
• Yeast-free puff pastry – 200-250 grams
• Salt – To taste
• Freshly ground pepper – To taste

Print Recipe Pin Recipe

Instructions

1. Cut the beef into 4 equal pieces and season with salt and pepper
2. Heat olive oil in a large pan over high heat. Sear each beef piece for 1-2 minutes per side. Transfer to a plate
3. In the same pan, add butter and fry the minced garlic for 1 minute
4. Add the diced onion and cook for 2-3 minutes until translucent
5. Add the minced mushrooms and cook for 2-3 minutes more. Season with salt and pepper. Transfer to a plate to cool
6. Divide the puff pastry into 4 equal portions and roll each into a thin rectangle. Make a cross-shaped cut from the center toward the edges, creating 4 flaps that can fold over the filling
7. On each pastry: place 1-2 slices of ham in the center, then the cooled mushroom mixture, then a piece of beef. Brush the beef with mustard
8. Fold the ham around the beef to wrap it partially
9. Fold the 4 dough flaps up and over the wrapped filling. Pinch the corners where they overlap to seal. Brush the entire pastry with egg yolk wash
10. Preheat oven to 200°C (392°F). Lightly oil a baking sheet and arrange the wellingtons seam-side down
11. Brush the wellingtons once more with egg yolk wash, make small cuts across the top, and sprinkle with salt
12. Bake for 25-30 minutes at 200°C (392°F). If the pastry starts to brown too quickly, reduce temperature to 160°C (320°F) and continue baking until golden and cooked through

Delicious! Bon Appetit!