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By @emmersweet Mini Beef Wellington
- Prep time 30Min
- Cook time 30Min
- Technique Sear, Bake
- Meat Beef
- Cut Sirloin
- Serves 4
Inspired by @emmersweet, indulge in tender beef knuckle enveloped in golden puff pastry with savoury mushroom duxelles and cured ham, finished with a luscious, rich sauce.
Ingredients
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Beef knuckle (cut into fist-sized pieces)
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Salt
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Pepper
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Cremini mushrooms
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Onion
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Butter
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Garlic
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Rosemary
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Yellow mustard
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Cured meat / Ham
-
Puff pastry
-
Egg + milk (egg wash)
Sauce
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Onion
-
Garlic
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Butter
-
Black pepper
-
Tomato sauce
-
Beef stock
Method
Marinating & Searing the Beef
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Marinate the beef with salt and pepper for 30 minutes.
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Quickly sear the surfaces with butter, garlic, and rosemary.
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Let cool, then brush a layer of mustard over the meat surface.
Making the Mushroom Duxelles
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Finely chop or blend the mushrooms and onions.
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Sauté in butter until the mixture is completely dry.
Wrapping the Filling
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Line a bowl with cured meat and spread mushrooms around it.
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Place the beef in the centre and cover with more mushrooms.
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Wrap it up and refrigerate to set the shape.
Enasing in Pastry
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Cut the puff pastry into 2 circular pieces.
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Place one piece at the bottom, set the filling on top, and cover with the second piece.
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Decorate and lightly score the surface of the pastry.
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Brush with the egg and milk mixture.
Baking
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Bake at 190°C for about 25-30 minutes (depending on the oven) until the crust is golden and crispy.
Making the Sauce
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Sauté the onion and garlic with butter.
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Add pepper, tomato sauce, and beef stock.
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Simmer until thickened.
