I think these single serve beef Wellington pies have just become my ultimate fillet steak favourite! If you are sick of having the same old steak and veg all the time, try having your steak this way – it is extremely easy to make and provides for an effective presentation when entertaining.
The steak comes smothered in a rich garlic mushroom and gravy paste instead of the traditional, often foie gras-based pâté which for many is too strong a flavour, and is then encased in a puff pastry dome. The meat cooks to a succulent medium+, lending its juices to the mushroom gravy mix, while the pastry remains crisp without going soggy.
Best of all, and this might be hard to believe since eye fillet is one of the most expensive cuts, it costs less than $6.50 per serve, including the side of veg!
Mini beef Wellington pies, maple greens
Traditionally, beef Wellington is served rare to medium rare, but this is not a traditional recipe so feel free to adjust cooking time to suit the way you like your steak cooked. Based on the pastry cooking time the steaks’ size might need to be increased slightly as a 90g beef fillet steak cooks to a succulent medium+ in the time it takes the pastry to cook.
Mini beef Wellington pies
- 2 sheets rolled puff pastry
- 4 x 90g beef eye fillet steaks
- 8 button mushrooms, sliced
- 2 tbsp gravy powder
- 2 cloves garlic
- 1 tbsp butter
- freshly ground black pepper
- 4 sage levaes
- 200g green beans
- 300g zuchini
- 2 tbsp maple syrup
- 1 tsp butter
- 1 tbsp breadcrumbs
Preheat oven to 220C (200C fan forced, 425F, gas mark 7).
Beef Wellington pies: heat butter in a pan until frothy. Add mushrooms, season with pepper and stir fry until lightly browned and wilted. Add minced garlic. Place in a food processor / stick blender chopper and process until you have a coarse paste. Add gravy powder and mix.
Thaw 2 sheets of puff pastry. Cut into 4 even squares. Place a heaped teaspoon of mushroom paste on top of each fillet steak, spread to the edges and press down so that the paste holds on. Place each steak in the middle of one puff pastry square, mushroom side down. Paste another heaped teaspoon on the now top side of the steak.
Cover steaks with the remaining puff pastry squares and press the pastry down firmly to seal as close as possible to the meat. Using small bowls cut the covered pastry steakes into round shapes. Discard excess pastry.
Baste with extra melted butter, stick a sage leaf on top of each pie and press down edges using a fork to seal. Bake in a preheated oven for 15 minutes at 220C and a further 5 minutes at 180C (160C fan forced, 350F, gas mark 4).
Maple greens: Saute beans and sliced zucchini in a little butter until slightly charred and soft. Add breadcrumbs and maple syrup. Serve immediately.