Mini Beef Wellington
Serves: 10
Preparation: 30 minutes
Cooking Time: 10 minutes
Ingredients
- 200g ready-made puff pastry
- 3tsp Fresh parsley
- 200g The Co-operative fillet steak
- 1tsp Fresh thyme
- 2 shallots
- 1 lemon
- 15ml butter
- 1 The Co-operative free range egg
- 150g mushrooms
- 25g breadcrumbs
Method
-
Roll puff pastry into two large rectangles 5mm (1/4in) thick. Leave to rest in the fridge for about 30 minutes.
-
Cut the beef into 10 cubes and seal in a frying pan. Remove and cool in fridge.
-
Finely chop shallots and sweat off with butter in a frying pan. Whiz mushrooms in a food processor. Add to the shallots.
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Cook for about 5 minutes. Add the breadcrumbs, parsley, thyme and the juice from the lemon. Cool.
-
Brush the pastry with egg. Divide each rectangle into 4–6 pieces.
-
Place 1tsp of mushroom mix in the centre of each rectangle, then a piece of beef. Roll the puff pastry around the meat. Tuck the two ends in.
- Turn over, place on a baking tray and brush with egg. Cut out circles of puff pastry from any spare pieces. Decorate the top of each parcel with these and bake in a hot oven for about 10 minutes.