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My mini 'beef wellington'
My mini 'beef wellington'

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We hope you got benefit from reading it, now let’s go back to my mini 'beef wellington' recipe. You can cook my mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to cook My mini 'beef wellington':
  1. Get puff pastry
  2. Take beef fillet
  3. Provide spinnach leaves
  4. You need large onions
  5. Get sausage stuffing
  6. Provide egg beaten
  7. Take salt and pepper
  8. You need oil
  9. You need butter
  10. Get garlic
  11. Prepare mustard sauce
Steps to make My mini 'beef wellington':
  1. Cut the beef fillet in desirable sizes. season with salt and pepper
  2. In a heated pan, add oil and put in the 2 whole cloves of garlic, cook for 1 - 2 minutes, then add in your seasoned fillets for some time, turning them just to get the crunch on the top. do not let them cook.
  3. I grilled them in the oven for a further 10 minutes under 180 degrees so they me be well done then Remove from heat, spread some mustard sauce all round all the fillet pieces and let them rest
  4. I grilled them in the oven for a further 10 minutes under 180 degrees so they me be dwell done. Remove from heat, spread some mustard sauce all round all the fillet pieces and let them rest
  5. Chop the garlic cloves and return them back into the pan. toss them for a minute. Adding your onions and caramelize them. remove from heat and save aside
  6. In another sauce pan, boil water and blanch your spinach (when still whole), season. do not tear them. remove from heat and let cool
  7. Roll out your puff pastry dough and cut to desirable sizes, enough to fit the fillet pieces. apply some egg wash around the edge of the dough
  8. Place a piece of the spinach
  9. On the spinach, spread some sausage meat
  10. Place some caramelized onions
  11. Place the fillet piece
  12. Roll up the dough to make a fold at the top and and apply some egg wash
  13. When placing on the oven tray, overturn it that the 'cute' smooth side stays on top
  14. Bake for 20 - 25 minutes till golden brown. Let rest for 2 minutes before serving

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