These little mini beef wellington guys are just like the real thing, but mini!
Have you ever been obsessed with TV shows? It happens to me a lot, especially when I have the self-control to wait for a show to end so I can binge watch. There’s something so satisfying about clicking the next episode over and over again until you reach the conclusion.
Downton Abbey is something I’ve been hanging on to as it’s about to reach its sixth and final season. I wanted so badly to wait, but I gave in to the temptation and now I’m cursing myself because I absolutely have to watch season six immediately. I love so many things about Downton, but what I find especially fascinating – aside from the hair, clothes and intrigue – is the food. I’ve always had a soft spot for English food.
Things like Cornish pasties, fish and chips, shepherd’s pie, bangers and mash, and Yorkshire puddings are some of my favorite comfort foods. Not to mention the deliciousness of a perfectly warm scone with clotted cream, jam and a perfect cup of tea. It’s enough to make me swoon. So imagine how happy I am that I get the chance to go to London to see some of them Downton Abbey locations. I’m so (so) excited to go to Highclere Castle (the real Downton) for tea! I feel so chic.
Beef Wellington, but mini
Speaking of luxury, the next time you want to impress someone with your British culinary wizardry, make these mini beef wellington appetizers. They are golden brown on the outside, but a perfect medium-rare pink on the inside. The tender, juicy beef is a nice foil to the flakiness of the dough. There are also secret added layers of deliciousness. Think thinly sliced parma ham, roasted mushrooms with thyme butter and a generous amount of dijon for a little spice. I served these with a little garlic puree, but they are also perfect on their own.
These seem a little finicky, but the truth is they take more time than finicky. Take a few hours, relax and give these little guys a try. Maybe even for the Downton season six premiere?
Mini Beef Wellington
The beef wellington you know and love, but mini
Serves 6
- 1 tablespoon butter
- 1 lb mushrooms finely chopped
- 2-3 twigs fresh thyme
- tenderloin or fillet, in cubes
- 1 tablespoon neutral oil
- salt and freshly ground pepper
- 1-2 tablespoon Dijon mustard or to taste, Gray Poupon is preferred
- 6 slices Parma ham
- 2 sheets puff pastry thawed
- 1 egg yolk lightly beaten with 1 teaspoon of water
-
Melt the butter over medium heat. Once melted, add the mushrooms and thyme and cook, without stirring, for 5 minutes. Stir and continue cooking until all the liquid has cooked out and the mushrooms resemble a smooth paste. Taste and season with salt and pepper, remove from heat and let cool to room temperature.
-
While the mushrooms are cooking, pat the fillet cubes dry and season with salt and pepper. Heat the oil in a cast iron pan over a very high heat and sear the fillet on all sides, 1 minute per side. Remove from the pan and let rest.
-
Use a pastry brush and brush all sides of the fillets with a generous amount of Dijon.
-
Place a slice of prosciutto on a piece of plastic wrap and spread a thin layer of mushrooms over it. Place the fillet block in the center and wrap the prosciutto around it. Wrap the plastic well, making sure it is tight and held together. Place in the freezer for 10-15 minutes.
-
Preheat the oven to 400°F. Cut the puff pastry into strips the width of the fillet parcels. Remove the fillet from the packaging, place it on a strip of puff pastry and bring together. Using another piece of puff pastry, place it in the opposite direction and bring it together to envelop the meat. Use a little water to stick the dough together.
-
Place the rubber boots, seam side down, on a baking tray lined with baking paper. Brush with the egg yolk wash. Lightly score a leaf pattern with the back of a knife and sprinkle with a little coarse salt.
-
Bake the wellingtons for 10 minutes, then rotate the pan and increase the heat to 450°. Bake for a further 10 minutes or until golden brown and puffy. Let rest and enjoy!
Nutrition facts
Mini Beef Wellington
Quantity per serving
Calories 591
Calories from fat 314
% Daily Value*
Fat 34.9g54%
Saturated fat 15.1 g94%
Cholesterol 100mg33%
Sodium 1019 mg44%
Potassium 514 mg15%
Carbohydrates 34.6g12%
Fiber 2.9 g12%
Sugar 3.3 g4%
Egg white 38.4g77%
*Percent Daily Values are based on a 2,000 calorie diet.
Reference By: iamafoodblog.com
