Individual Beef Wellington #SundaySupper

I know it is hard to believe it but I am treading slowly back into the blogging world and finally joining in on a Sunday Supper. Something that hasn’t happened in ages.

Today we are celebrating retro foods, foods popular in the 60’s and 70’s. I decided it was time to take up a challenge I have been meaning to do for a while and make a beef wellington. There is very little known about that actual origination of this dish. There were theories is named after the 1st Duke of Wellington but there is very little evidence to back this up. Especially since the earliest recording of the dish is in the 1960’s.

But what ever the source this was a dish made classic in the 1960’s in England and so I decided to give it a try. I do have to confess that the traditional methods using a large joint produce a bit better results as it is easier to overcook the meat when it is in the more individual size. But since I am all about not wasting food and there are only 2 and a half eaters here I decided to opt for this method. I am a bit sad that baby decided to get cranky half way through preparing it so I got distracted and didn’t take the photos of the steps but it isn’t as intimidating as I always felt it was. The Prosciutto layer helps a bit with the meat juices. A tip a friend gave too was to paint the inside of the pastry with the egg before you start to assemble it to add a moisture barrier. I should have thought of that since I do it with my pies. Oh well, next time. 🙂

What is your favourite retro recipe? I can imagine a few of these recipes shared my the rest of the Sunday Supper crew are going to be must tries for us.
Beef Wellington

Individual Beef Wellington

150g chestnut mushrooms, roughly chopped
1 onion
2 garlic cloves
1 tbsp chopped fresh parsley
2 tbsp olive oil
2 x 150g fillet or rump steaks, 2-3cm thick
300g puff pastry
2 slices Prosciutto
1 medium egg, beaten

beef_wellington_mushrooms
Preheat oven to 220 C (420 F)
Heat 1 Tbsp of olive oil in a frying pan, when the pan is hot add the steak and fry for one minute on each side, then remove from the heat and set aside. Add the mushrooms, onions, garlic, and parsley to a food processor and pulse until finely chopped, a bit like the texture of bread crumbs. Add the remaining 1 Tbsp of olive oil to a large saute pan and set over medium heat. Add the mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
beef_wellington_uncooked
Cut pastry into a rectangle large enough to cover the steak. Add a layer of prosciutto, then place the steak in the middle and cover the top of the steak with half of the mushroom mixture. Carefully fold in the sides of the pastry and then fold the ends over the beef to enclose. Press the edges to seal. Place parcels seam-side down on the lined tray. Brush the pastry with the egg.
beef_wellington_baked
Bake in hot oven for 15-20 minutes, for medium done steak.

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5.0 from 3 reviews
Individual Beef Wellington
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 150g chestnut mushrooms, roughly chopped
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp chopped fresh parsley
  • 2 tbsp olive oil
  • 2 x 150g fillet or rump steaks, 2-3cm thick
  • 300g puff pastry
  • 2 slices Prosciutto
  • 1 medium egg, beaten
Instructions
  1. Preheat oven to 220 C (420 F)
  2. Heat 1 Tbsp of olive oil in a frying pan, when the pan is hot add the steak and fry for one minute on each side, then remove from the heat and set aside.
  3. Add the mushrooms, onions, garlic, and parsley to a food processor and pulse until finely chopped, a bit like the texture of bread crumbs. Add the remaining 1 Tbsp of olive oil to a large saute pan and set over medium heat. Add the mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
  4. Cut pastry into a rectangle large enough to cover the steak. Add a layer of prosciutto, then place the steak in the middle and cover the top of the steak with half of the mushroom mixture. Carefully fold in the sides of the pastry and then fold the ends over the beef to enclose. Press the edges to seal. Place parcels seam-side down on the lined tray. Brush the pastry with the egg. Bake in hot oven for 15-20 minutes, for medium done steak.

21 thoughts on “Individual Beef Wellington #SundaySupper

  • March 8, 2015 at 7:58 am
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    Welcome back, Laura! Your little beef Wellington parcels look delicious!

    Reply
  • March 8, 2015 at 10:46 am
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    Glad to see you back Laura! And I’d eat beef wellington any day of the week. Yum!

    Reply
  • March 8, 2015 at 5:08 pm
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    I love that you made these for individuals, I’ve never made Beef Wellington either because I was intimidated but now I MUST try! Welcome back, we missed you!

    Reply
  • March 8, 2015 at 5:45 pm
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    What a fun recipe, and great tips to make a perfect individual wellington!

    Reply
  • March 8, 2015 at 6:01 pm
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    I have not made beef Wellington in years!!! And I love the tip about painting the inside with egg—who likes soggy pastry? Going to make this for our next celebratory meal 🙂

    Reply
  • March 8, 2015 at 7:16 pm
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    Your wellingtons look lovely. I enjoy serving them to guests, they look elegant and everyone thinks they are so much work and are so impressed but you are right they are not difficult.

    Reply
  • March 8, 2015 at 10:39 pm
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    When the hubby and I were first dating he made this for me to impress me. I guess it worked. Yours looks simply delicious.

    Reply
  • March 9, 2015 at 6:27 am
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    Love beef wellington, have not made it in a while. Your’s looks delicious!

    Reply
  • March 9, 2015 at 5:19 pm
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    One of my favorite restaurants served beef wellington, and my dad ordered it a lot. I should make this for all of us to enjoy.

    Reply
  • March 10, 2015 at 1:31 pm
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    I love the use of mushrooms and prosciutto in this BW! This is one of the first “grown up” dishes I made when I was on my own — I won’t say how long ago! Now I want to make it your way! YUM!

    Reply
  • March 13, 2015 at 1:49 am
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    It’s so great to have you back in Sunday Supper! I absolutely love “individual” anything–and wellies are the tastiest things ever! Cheers to this!

    Reply
  • March 13, 2015 at 7:43 pm
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    I can’t believe I’ve never made beef Wellington before, it’s always been on my “to-conquer-in-the-kitchen” list! Yours looks fantastic, thanks for posting this!

    Reply

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