Mini-Beef Wellington with Cauliflower Puree


Fillet of beef can be one of the most expensive cuts of meat around. This recipe scales down the traditionally large Beef Wellington into individual parcels which still retain the same great flavour. Accompanied by a smooth cauliflower puree and a rich Madeira sauce, it’s perfect for any special occasion.

Mini-Beef Wellington with Cauliflower Puree
Serves 2
  1. 2 Beef fillet steaks, around 180g each, at room temperature
  2. 375g Ready rolled puff pastry
  3. 2 tbsp Dijon mustard
  4. 150g Closed cup mushrooms, finely sliced
  5. 2-3 Slices of Parma ham
  6. 25ml Double cream
  7. 1 Large banana shallot, peeled and finely sliced
  8. 1 Free-range egg yolk, beaten
  9. Olive oil
Cauliflower Puree
  1. 1 Medium sized Cauliflower, florets sliced
  2. 50g Unsalted butter
  3. 200ml milk
  4. 150ml Double Cream
Madeira Sauce
  1. 150g Closed cup mushrooms, sliced
  2. 1 Large banana shallot, peeled and sliced
  3. 1 tbsp Olive oil
  4. 2-3 Sprigs of thyme, plus extra to garnish
  5. 2 Garlic cloves, peeled and sliced
  6. 100ml Madeira
  7. 50ml Port
  8. 250ml Chicken stock
  9. 1 tbsp Double cream
  1. Place a drizzle of oil in a large non-stick frying pan and set over a high heat. Add the shallots and mushrooms into the pan and fry until the water from the mushrooms has completely evaporated. Add the cream and stir until a coarse paste texture is achieved. Pour the mushroom mixture into a bowl and allow to cool completely.
  2. In another non-stick frying pan, set over a high heat, add a drizzle of olive oil. Season the steaks with salt and pepper and add to the pan once the oil is smoking. Quickly sear the steaks all over and set aside to cool completely on a plate. Reserve the pan.
  3. Preheat the oven to 200C.
  4. To construct the wellingtons, roll the pastry out onto a sheet of greaseproof paper set on a baking tray. Using a sharp knife, or pizza wheel, cut the pastry into four even rectangles. Lay one rectangle on the greaseproof paper in a portrait position and lay a parma ham slice landscape across the centre.
  5. Place the fillet steak portrait in the centre of the ham slice and spread on a little Dijon mustard to cover the top of the steak. Top with the mushroom mixture and fold over the parma ham to encase the mushrooms. Brush around the edge of the pastry with a little beaten egg then gently lay another pastry rectangle on top, pressing the edges to seal.
  6. Press a fork around the parcel to seal and brush all over with beaten egg, repeat with the remaining wellington. Place both in the oven for 12 minutes. Once golden brown, allow to rest for 5 minutes before slicing.
  7. Place the butter, cream and milk into a pan and bring to the boil. Add the cauliflower florets and simmer for 12-15 minutes or until the cauliflower offers no resistance when pierced with a knife. Add the florets to a blender along with a little of the liquid, blend to a fine puree and pass through a sieve into a clean pan. Season and keep warm.
  8. Heat a little oil in the pan used to fry the beef. Add the shallots, mushrooms and thyme and fry until softened. Add the port and madeira and reduce until a third remains. Add the stock and continue to reduce until a sauce consistency remains. Pass through a sieve and stir the cream into the sauce, season and keep warm.
  9. Place each wellington onto a plate and add the puree alongside. Pour over the sauce and garnish with the thyme.
Artisan Traveller


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