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Mini Individual Beef Wellington Recipe

The Beef Wellington is a classic British dish, renowned for its tender fillet steak, rich pâté, and flaky pastry. Traditionally served as a grand centrepiece for special occasions, the dish can be perfectly adapted into individual portions for a delightful twist. These Mini Individual Beef Wellingtons are not only bite-sized but also packed with flavour, making them ideal for dinner parties, festive gatherings, or simply a treat for yourself at home.

Ingredients

For the Beef:

• 500g beef fillet, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Mushroom Duxelles:

• 250g mushrooms, finely chopped
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 2 tbsp unsalted butter

For the Assembly:

• 4 slices of prosciutto or Parma ham
• 1 tbsp Dijon mustard
• 500g puff pastry (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Instructions

1. Preparing the Beef:
Begin by seasoning the beef fillet with salt and pepper. Heat the olive oil in a heavy-based frying pan over high heat. Once hot, sear the beef fillet for 2-3 minutes on each side until a rich, brown crust forms. Remove from the pan and let it cool slightly before spreading a layer of Dijon mustard over the entire surface. Set aside to cool completely.

2. Making the Mushroom Duxelles:
In the same pan, melt the butter and add the finely chopped shallot and garlic. Sauté for a few minutes until soft. Next, add the finely chopped mushrooms and thyme. Cook over medium heat until all the moisture has evaporated, and the mixture is caramelised and dry (approximately 10 minutes). Season with salt and pepper to taste, then allow to cool.

3. Assembling the Wellingtons:
Preheat your oven to 200°C (180°C fan) / 400°F / Gas mark 6. Roll out the puff pastry on a floured surface to about 3mm thick. Cut out circles large enough to wrap around each portion of beef (approximately 10-12cm in diameter).

To assemble each Wellington, lay a slice of prosciutto onto the centre of the pastry circle. Spoon a generous portion of mushroom duxelles over the prosciutto, followed by placing the beef fillet on top. Fold the pastry over the filling to enclose it completely and seal the edges by crimping them with a fork.

4. Baking:
Place the wrapped Wellingtons on a baking tray lined with parchment paper. Brush the tops with the beaten egg to give a glossy finish. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.

5. Serving:
Allow the Mini Individual Beef Wellingtons to rest for a few minutes before serving. They can be enjoyed with a side of seasonal vegetables, creamy mashed potatoes, or a rich red wine sauce for added indulgence.

Tips for Perfection

• Meat: Opt for high-quality beef fillet for the best flavour and tenderness.
• Mushroom Mix: Ensure that your mushrooms are cooked well to avoid a soggy filling.
• Puff Pastry: Homemade pastry can elevate the dish, but good-quality store-bought pastry works perfectly.

Conclusion

These Mini Individual Beef Wellingtons are sure to impress your guests with their elegance and delicious flavours. They encapsulate the essence of British cooking while offering a contemporary twist to a beloved classic. Perfectly portioned, they make for an excellent starter or main course, proving that you can enjoy gourmet dining at home. Try this recipe for your next special occasion and indulge in the luxurious experience of homemade Beef Wellingtons, one delightful bite at a time.

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