Mini Beef Wellington Rolls
🍳 oven
⏱ 75 min
🍽 serves 10
📋 13 ingredients
Nutrition per serving
490
calories
21.8g
protein
74.7g
carbs
12.5g
fat
Ingredients per serving
- 0.3 lb fingerling potatoes
- 0.2 oz beef tenderloin
- 0.2 oz pareve puff pastry
- 0.2 oz horseradish
- 0.2 tbsp Lemon Juice
- 0.1 cup mushroom duxelles
- 0.1 gallon beef stock
- 0.1 lb haricots verts
- 0.1 oz Red Onions
- 0.1 tbsp smoked Maldon salt
- 0.1 tsp cracked pepper
- 0.05 cup cashew cream
- 0.05 oz micro thyme
Method
1. Preheat the oven to 400°F.
2. Trim and sear the beef tenderloin on all sides in a hot pan until browned. Remove from heat and let rest.
3. Prepare the mushroom duxelles by sautéing finely chopped mushrooms with shallots, thyme, and garlic until fully cooked and reduced. Season with salt and pepper.
4. Lay out the pareve puff pastry sheets and spread the mushroom duxelles evenly over each sheet, leaving a 1-inch border around the edges.
5. Place the seared beef tenderloin in the center of the pastry, then roll it up tightly, sealing the edges with water or an egg wash. Place seam-side down on a baking sheet.
6. Bake the beef Wellington rolls for about 45 minutes, or until the internal temperature reaches 125°F (medium-rare). Remove from oven and let rest before slicing into 1-inch rounds.
7. While the beef is resting, prepare the beef jus by simmering beef stock with red wine, thyme, and bay leaves. Reduce to a thick sauce and season with salt and pepper.
8. For the cashew horseradish crème, blend cashew cream with grated horseradish, lemon juice, and a pinch of salt until smooth.
9. Roast fingerling potatoes at 400°F for about 30 minutes, or until tender and golden. Season with olive oil, salt, and pepper.
10. Blanch haricots verts in boiling water for 2-3 minutes, then shock in ice water to retain color. Drain and season with lemon juice, salt, and pepper.
11. Pickled red onions can be prepared by slicing red onions and pickling them in a mixture of vinegar, sugar, and salt.
12. To serve, place a Mini Beef Wellington Roll on each plate, garnish with roasted fingerling potatoes, blanched haricots verts, pickled red onion, micro thyme, smoked Maldon salt, and cracked pepper. Drizzle with beef jus and cashew horseradish crème.
