Mini Beef Wellingtons

❄LG,BE’s 12 Days of Christmas❄

🌟 Day 6 🌟

There are not many things in the kitchen that I’ve been genuinely fearful of attempting, but beef wellington – specifically Gordon’s beef welly — has always put me on edge. Why? Because a larger beef tenderloin itself is a nerve wracking piece of protein to cook! Can you blame me! 😂 I only just started to get comfortable searing and cooking steak in my apartment (mostly due to poor ventilation and only slightly because of nerves).

But now that I’ve done it a few times, I would say the hardest part is really understanding the different temperatures of cooking beef…which is why I think it is vital to have the right equipment in the kitchen! So until then, do yourselves all a favour and get yourself an internal temperature thermometer and you will not regret it. Now, although I have had a very adventurous time in the kitchen this year (be on the lookout for LG,BE’s Wrapped 2024 post coming up after Christmas 👀), I decided to make this recipe more approachable by dumbing down the scale and size of a regular beef wellington with similar flavours and a sauce to go with that will make you want to guzzle it down like gravy.

Another thing I’ve switched up on the classic beefy welly is substituting the mushrooms for a caramelized leek and onion mixture instead for those who are not a keen fan of the duxelles (or minced mushroom layer).

INGREDIENTS

• 2 packages of thawed puff pastry, 9 servings per package
• 2 round steaks, could be filet if you’d like, but I used top round steaks
• 8 tbsp of unsalted butter
• 1-2leek, sliced lengthwise and then quartered
• 1 white onion, chopped
• 1 clove of garlic, minced
• 1 egg, for egg wash
• 1 tsp of dijon mustard
• 1-4 cup of heavy cream
• Splash of beef/chicken broth, red wine, sherry cooking wine, brandy (anything that would pair well with steak really)
• Fresh chives, for garnish
• S+P, avocado oil, flaky salt

Preheat your oven according to the temperature listed on the box of puff pastry. For now, keep your puff pastry in the fridge, as the colder it stays, the easier it will be to work with. Remove your steak from the fridge as well and let it come to room temperature.

Next, add 2 tbsp of butter and a drizzle of oil to a pre-heated frying pan and sweat out the leeks and onions for about 6 minutes, until the vegetables are soft Season everything with salt and pepper and remove from the heat to cool for a moment. To a mini food processer, add the mixture and blitz for about a minute to create a bit of a minced paste of the onions and leeks. Alternatively, you can use a chef’s knife and finely mince the mixture until it gets to this consistency. Set aside for later.

In another pan – I try to use stainless steel for cooking meat – pre-heat it medium-high heat. Salt and pepper the steaks all over and place your steak in the pan holding it down with tongs to ensure the entire surface is touching the pan. We want that beautiful sear!! Cook the steak for about about 3 minutes on each side (depending on size). On the last flip of your steak, lower the heat and add about another 3tbsp of butter to the pan and use a regular spoon to butter baste the steak while it’s in the pan.

Not only does it keep the steak moist (especially if you decide to not use filet), but it will also make everything taste more delicious. Check the temperature of the steaks and remove them from the heat when the internal temperature reads anywhere from 130-132°,F or medium rare. Allow the steak to rest in the pan while you tackle puff pastry.

LG,BE Chef's note: Even if you are not a huge fan of medium rare steak normally, not to fear. Since the puffed pastry still needs to be cooked, you can cook the steak slightly more on the rare side since it will be in the oven for about 15-20 minutes and will surpass mid-rare inevitably. Don't worry, I promise it's still delicious and not dry whatsoever. 

Remove the puff pastry from the fridge and roll it out on a lightly floured surface to about 1/4 inch thickness. Using a pairing knife, cut the dough into 9 even squares for each package. In the center of each square, place a dollop of the leek and onion mixture and spread it out with the back of a spoon.

Once your steak has rested for about 10 minutes, using a sharp knife, slice the meat into thin pieces (think easy enough to be able to chew, but substantial enough for each bite) and lay each piece diagonally on top of the mixture. If you have flaky salt, I suggest placing a few crystals on top of the sliced meat to emphasize it’s flavour. Then, take two corners across from each other and pinch them together over top of the steak to create an open-faced diamond-like shape with the dough.

Next, beat an egg and brush it over the puff pastry before baking it in the oven according to the designated amount of time as instructed on the puffed pastry packaging. Note: I had to had a few more minutes to ensure the puffed pastry was brown and cooked all the way through before removing.

PAN SAUCE

I hope you didn’t forget about the guzzle-worthy sauce that goes with this appetizer. Remember the pan you used for the steak? There’s probably some browning seemingly ‘stuck’ on the bottom of it right? That is the going to become a rich and delicious base for a pan sauce, and frankly the best kind of sauce if you ask me. Using the residual leftover butter in the pan, preheat the pan once again to about medium heat and sauté the garlic sautéing it for a few minutes. Next, add a splash (and by that measurement, I really mean a few tablespoons at most) of your flavourful liquid of choice and use a wooden spoon or spatula to scrape up those yummy brown bits.

Next, add the heavy cream, dijon mustard, and season with salt and pepper. Allow the sauce to simmer and bubble, about 5-7 minutes, until thickened. Serve warm with the finished mini beef wellingtons and garnished with fresh chives for the classy and elegant final reveal!

LG,BE Chef's note:  I used some leftover white wine I had left in my fridge, but it could also be a splash of whatever broth you have. If you are using alcohol, just be sure to let it cook off for a few minutes. Worst case, you use some water to deglaze the pan.

Peace and good eats, as always.
-A❄