I first tasted Beef Wellington at a friends wedding last year and it was delicious, only now have I gained the confidence to try it my self. Some recipes suggest using fois gras, but I decided to go for the non-fois gras version as 1) it’s a great deal cheaper and 2) I won’t eat fois gras. It was a great deal easier than I thought, however I did over cook the steak so it was more well done that I would have liked, but I’ll know for next time.
Mini beef wellington
1 packet of ready made puff pastry
2 fillet steaks
1 tbsp olive oil
1/2 tsp thyme
70ml white wine
1 egg, beaten
1) Sear steaks on both sides, then sit aside to cool
2) Roughly chop mushrooms (I pulsed them in a blender. Heat oil & butter and fry mushrooms and thyme for around 10 min until soft. Season with salt & pepper. Pour in wine and cook for a further 10 min until wine has been absorbed. Allow to cool.
3) Roll out dough, then cut into 2 lengths. Put 1 tbsp of the mushroom mix (duxelle) into the 2nd quarter of the pastry length. Place steak on top then put another tbsp of duxelle on top. Fold pastry over and use a fork to seal the edges. Repeat with the other steak. Place in the fridge for 30 min.
4) Preheat oven to 200oc. Brush pastry with a beaten egg then bake for 20-25 min until golden.