Personal Beef Wellingtons with a Watercress and Pate Filling

Small personal Beef Wellingtons, perfect for individual servings at a dinner party!

15 - 20

minutes

18 - 20

minutes

4

servings

Ingredients

Method

  1. Season the beef fillet well with sea salt and ground black pepper

  2. Heat a frying pan with pomace oil and a little butter, add the thyme, seal off beef on all sides to just seal.

  3. Cool then brush tops with Dijon mustard

  4. In same pan add the chopped mushrooms and chopped shallots, and cook until soft, add glug of red wine, and 75ml of cream.

  5. Set watercress in a colander and pour boiling water over to wilt, plunge into iced water to stop going discoloured, Blitz watercress cress with the remaining cream and season well.

  6. Pile the mushrooms on top of the beef fillet, spoon watercress puree on top and wrap in proscuitto.

  7. Cut 8 discs from the puff pastry large enough to cover the beef fillet,

  8. Place fillet on pastry disc then cover with a top of pastry.

  9. Brush with egg wash and crimp edges to form a seal, Gently score a pattern in the top and brush with milk and dust with sea salt

  10. Bake in hot oven for 10-15 mins depending how well cooked you like your Beef

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