Beef Wellington

- From the editor -

Mini (Minced) Beef Wellington >> by The Lion Kitchen >>

8 April 2015

Recipe for a super simple Beef Wellington!

Who doesn’t like Beef Wellington? Well, at least I do. It’s just that it isn’t a dish that you could make quickly and easily. Now, I created a more simple Beef Wellington recipe so that you could enjoy your dinner time a little bit more after a working day. Thol and I really enjoyed this delicious recipe and you could roll it up a lot easier and faster than the original Beef Wellington.

Unfortunately I forgot to buy pancetta or bacon, but you can choose to roll an extra layer bacon/pancetta around the meat before covering it with puff pastry dough.

You can probably call it a big ‘saucijzenbroodje’, but I prefer to call it the Mini (Minced) Beef Wellington. Sounds a lot better doesn’t it? I like to eat the Mini (Minced) Beef Wellington with cabbage and my grandma’s salad dressing. Trust me, this salad dressing is the real deal. I tried my best to do all the measurements right for this one, because I usually just measure it by heart. Always keep tasting it when you are making the dressing. I love my dressing not too sweet, but it really is up to you what you like best.

First, the Mini (Minced) Beef Wellington recipe and underneath it is the recipe for the dressing.

Mini (Minced) Beef Wellington (voor 4 personen)

– 400 gr. minced meat;
– 8 sheets of puff pastry;
– 1 egg yolk;
– 1 big shallot;
– 1 clove of garlic;
– 50 gr. grated Parmesan cheese;
– few drops of Tobasco;
– 1 tsp. Worcestershire sauce;
– 1 tbsp sambal (or as much as you like);
– 1 tbsp musterd;
– a bit of flour; and
– pepper & salt.

Let’s start!

Take the sheets of puff pastry out of the freezer to thaw it. Pre-heat the oven by 200 degrees Celsius.

Peel and dice the onions and garlic (or use a garlic press). In a bowl, mix the minced meat with the onion, garlic, mustard, tobasco, sambal, Worchestershire sauce and the grated Parmesan cheese. Knead it really, really well and then divide the mixture in 4 even parts.

Dust the kitchen counter with a little flour so that the sheets of puff pastry won’t stick to it. Whisk the egg yolk with a fork in a small bowl. Roll the minced meat into a rectangle shape but make sure that it is the right shape for the puff pastry sheets.

Lay down the rolled up minced meat on a sheet of puff pastry and put another sheet on top of it. Press together the sides of the sheets and cut off the excess puff pastry dough. Press the sides a little bit more with the tines of a fork to make it look a little prettier. With a knife, make three shallow cuts on the top of it; make sure that you don’t cut too deep!

Brush the rolls of puff pastry with egg yolk. Cover an oven rack with a baking sheet and lay down the rolls. Let it bake in the oven for about 20 minutes and make sure that the pastry turn golden brown op top. If you used tartar for the meat and prefer a little red on the inside, then let the rolls bake for about 15 minutes instead.

Omi’s sladressing

– 2 tbsp olive oil;
– 1 tbsp balsamic vinegar;
– 1 1/2 tbsp yoghurtmayonnaise or mayonnaise light;
– 1/2 tbsp musterd;
– 1 tsp honey/sugar;
– bag of baby leaf lettuce;
– 6 tomatoes;
– half a cucumber.

In a bowl, first mix the olive oil with the balsamic vinegar. Then add the mustard and the mayonnaise. Keep stirring until the mixture is fully incorporated. Lastly, add the honey or sugar. Have a little taste and mmmmm, a winner isn’t it?

Wash the tomatoes and cut it in thin slices or small cubes. Peel the cucumber and also cut in thin slices or small cubes. First mix the dressing with the tomatoes and cucumbers. Finally, add the cabbage and mix well. I don’t like to have too much dressing, so I usually don’t finish mine. Have some left-over dressing? No worries, you can have some more tomorrow!

Anne de Buck

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