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Mini beef wellingtons with pea mash
Mini beef wellingtons with pea mash
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Upgrade your dish with horseradish cream and pea mash for a modern twist!
Ingredients:
  • 2 cream delight potatoes, peeled, chopped
  • 750.00 ml frozen peas
  • 62.50 ml fresh mint leaves, finely chopped
  • 9.20 gm vegetable oil
  • 4 x 200g pieces beef rump steak, trimmed
  • 40.00 ml horseradish cream
  • 4 sheets frozen puff pastry, thawed (see Notes)
  • 1 egg, lightly beaten
  • Tomato, to serve
  • Cucumber, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to a toasty 220C (200C for fan-forced ovens) and prepare a baking tray with a sheet of baking paper.
  • - Cook the potato in a medium saucepan filled with cold water until tender, about 15 minutes. Add peas to the saucepan for the last 5 minutes of cooking. Drain the mixture, then return it to the pan. Roughly mash with a fork, stir in mint, and let it cool for 5 minutes.
  • Heat oil in a large frying pan over high heat. Season steaks with salt and pepper, then sear each side for 30 seconds to 1 minute until browned. Transfer steaks to a plate and top with horseradish cream.
  • Lay a pastry sheet on a flat surface. Spread 1/4 of the pea mash in the center of the pastry. Place the steak on top. Trim 2cm off the edges of the pastry and keep the trimmings. Fold the pastry over the steak, pressing gently to seal. Put it on the prepared tray with the seam side down. Repeat with the rest of the pastry sheets, mash, and steak. Brush with egg wash. Use reserved trimmings to decorate the top of the pastry parcels.
  • Bake until the pastry is golden and puffed, approximately 20 minutes. Serve alongside fresh tomato, cucumber, and mixed salad greens.

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