I’m quite a fan of beef wellington. If on the menu, for sure I will choose it, in any restaurant. But it’s not an easy dish to get right. Mainly because of the beef because you need to get the meat just right otherwise it will be ruined. So I decided to try individual portions: mini beef wellington 🙂 I find that it’s easier to cook. And when I try a bigger version, I have to slice it to be able to divide between the plates. I find that it ruins the whole design of the dish. By doing smaller versions, each person gets one and it looks better.
mini beef wellington
Looking into the origins of this dish, there’s a bit of confusion. Some say that it was named after the Duke of Wellington because he always asked for this dish to be served in his dinner parties. But when we look at it, the dish already existed in France but with another name: bÅ“uf en croûte (fillet of beef in pastry). The dish became more popular in England after the Battle of Waterloo so it looks like the English chefs used the french dish and made it their own to spite the neighbours across the canal? Who knows for sure? But it’s for sure a beautiful dish and it doesn’t really matter who invented it 🙂
This time I’ve used the traditional version with beef. But I’ve also tried it with pork and with chicken using exactly the same method. It comes out as good, believe me. Try it and let me know which one you prefer 🙂
Mini beef wellington
Ingredients
- 600 g beef tenderloin, cut into pieces of 150g each
- Salt and pepper, to taste
- 300 g mushrooms
- 10 slices of Parma ham
- 2 tbsp Dijon mustard
- 2 puff pastry sheets
- 2 egg yolks
- Cling film, as needed
Instructions
- Preheat oven - 200C
- Place a frying pan to heat up. When hot, add 2 tbsp of olive oil. Let it warm up.
- Place the meat tenderloins in olive oil and sear the meat so it forms a crust on all sides.
- Remove and coat the meat with the mustard. Allow to cool.
- Grind the mushrooms until it forms a paste.
- Place the mushroom paste in a frying pan to dry. When all the moisture evaporates, remove from pan and let it cool.
- Roll out some cling film on the kitchen top. On top, form a bed with the slices of Parma ham, overlapping the strips. Spread the mushrooms paste on top of the ham. Repeat 3 times more to obtain 4 Parma ham and mushroom beds.
- Finally, place 1 piece of meat on each bed. Wrap with the help of cling film. Form a kind of chourico, close the ends and place in the fridge for 30 min.
- Again roll out some cling film at the kitchen top and roll over the puff pastry cut into 4 equal squares.
- Remove the meat from the cling film and place 1 piece on top of each piece of the pastry.
- Brush the edges with egg yolks beaten in a little water. Close the pastry squares and seal well.
- Wrap in cling film and place in the fridge for 15 min.
- Remove the film and place the wellingtons in a baking tray lined with baking paper.
- Brush the wellingtons with the beaten egg yolks and sprinkle with salt.
- Make some cuts on top to let out the steam and bake for about 30 min.
- Serve with a green salad
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 489Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 233mgSodium: 1994mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 51g
The nutritional information for the recipes contained on this site is provided as a courtesy and is an estimate only. This information comes from online calculators. Follow the link for more info https://www.onceuponapan.com/nutrition-disclaimer/
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