Minced Beef Wellington
Beef
Wellington is a very intimidating recipe. It always looks great with its golden
crust and succulent meat inside. If you can do it, you're a pro!
Ingredients
- 2 tbsp olive oil
- 1 celery stick
- 2-3 cloves garlic
- 5 mushrooms
- 1 lbs ground beef
- 1 carrot
- 1 potato medium
- 500g/17oz puff pastry
- 1 egg beaten
- 80g/1/2 cup frozen peas
- 1 onion
- 4 rosemary or thyme sprigs leaves only
- flour for rolling
- salt and pepper to taste
Instructions
First, Preheat
your oven to 350F / 180C and take out the pastry from the fridge to soften it a
bit. Peel the onion, carrot and potato. Cut all the vegetables into pieces of
similar size. Put a skillet over medium heat with olive oil, chop the rosemary,
chop the garlic and add them to the pan.
Then, Sauté
gently, stirring occasionally until your vegetables are tender and your onions
turn translucent. It will take about 5-8 minutes. Then transfer your mixture to
a bowl and cool completely.
Once it has
cooled, add the ground beef and peas. Mix well while adding salt and pepper and
half of your beaten egg, reserve the rest for the pastry.
Sprinkle a
clean work surface with a handful of flour and spread the dough to 1/4 inch
thick or use one already rolled.
Shape the
mixture of beef into a log and place it on the unwrapped pastry sheet, brush
the edges with the reserved egg. Roll it up by wrapping the ends inside like a
giant burrito, brush it with the egg and put it on a baking sheet. Cook Beef
Wellington in a preheated oven for 45 minutes to an hour, depending on your
oven, until golden brown. Happy Cooking Time.
