Mini Beef Wellingtons with Boozy Berry Sauce
Serves | 4 |
Prep time | 45 minutes |
Cook time | 30 minutes |
Total time | 1 hours, 15 minutes |
Allergy | Egg, Wheat |
Meal type | Lunch, Main Dish |
Misc | Freezable, Gourmet, Pre-preparable, Serve Hot |
Occasion | Birthday Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
Region | British |
By author | Karen Burns-Booth |
These individual Beef Wellingtons would be perfect for any Staying In-In dinner party, or for Christmas and New Year, as well as for an elegant picnic. Made with ready-made puff pastry, they are a breeze to make and yet look very professional and intricate.
Ingredients
- 1 large free-range egg yolk beaten with 1 tsp water
- Flour, for dusting
- 500g/1lb 2oz pack puff pastry, cut into 4 squares
- 8 slices prosciutto ham (or Parma, Bayonne ham)
- 2 tablespoons dry vermouth
- 1 large sprig fresh thyme
- 50g butter
- 150g mushrooms (I used a mix of chestnut, morels, ceps and assorted wild mushrooms)
- 2 tbsp olive oil
- 4 x 80g fillet steak pieces
- Sea salt and freshly ground black pepper
Sauce
- 1 x jar mixed berry preserve
- 6 tablespoons red wine
Note
These individual Beef Wellingtons would be perfect for any Staying In-In dinner party, or for Christmas and New Year, as well as for an elegant picnic. Made with ready-made puff pastry, they are a breeze to make and yet look very professional and intricate.
Directions
Step 1 | Place the beef fillets in a frying pan, brush with 1 tbsp olive oil and season well with freshly ground black pepper, then pan fry them to seal the juices and give them a bit of colour. Chill in the fridge for about 20 to 30 minutes. |
Step 2 | While the beef is cooling, chop the mushrooms as finely as possible I used my food processor, but be careful, just pulse for a few seconds otherwise they will become purée. |
Step 3 | Heat the remaining olive oil with the butter in a large frying pan and fry the mushrooms over a medium heat with the fresh thyme for about 10 minutes. Season the mushrooms with a little salt and black pepper and then pour over the dry white wine and cook for a further 10 minutes, or until all the wine has been absorbed in the mushrooms. |
Step 4 | Cut the block of pastry into 4 pieces and roll each piece out; divide the mushrooms between each pastry square, then wrap 2 sliced of ham around each beef fillets, place the ham wrapped beef in the pastry squares and seal, crimping along the edges to make a parcel. Brush the beaten egg over each parcel to glaze. |
Step 5 | When you are ready to cook the Beef Wellingtons, preheat oven to 200C/400F/Gas Mark 6. Cook the Wellingtons until golden and crisp; 15 minutes for medium rare, 20 minutes for medium and 25 to 30 minutes for medium well. Allow to stand for at least 10 minutes before serving with seasonal vegetables and potatoes, and the mixed berry sauce on the side. |
Step 6 | To make the sauce, heat the preserve with the wine over a gentle heat until it has melted and is pourable. |