This Beef Wellington is made with minced beef steak, so it is a cheaper alternative to the fillet but equally as tasty. It’s all in the perfect amount of seasoning added to the mince! Add a layer of spinach and cooked mushrooms between the puff pastry and the beef if you wish.
Beef Wellington Using Minced Beef Steak
- 1 pound ground beef (minced beef) - steak
- 2 medium eggs
- 1 medium onion - chopped finely
- 2 cloves garlic - finely chopped
- 1 small carrot - peeled and cut into chunks
- 2 tablespoons parsley - chopped
- 1 handful peas
- 1 teaspoon tabasco
- 2 tablespoons ketchup (tomato sauce Australia and UK)
- 2 sprigs rosemary
- 1 tablespoon Worcestershire sauce
- 1 pinch salt - to taste
- In a hot pan, add two tablespoons of oil. Add your chopped vegetables and peas and fry for 7-9 minutes on medium heat for the first 3 minutes, then lower the heat for the last 5 minutes.
- Add Garlic and fry for 1 minute. Set aside to cool.
- Place the beef and all the other ingredients- one egg only (not the pastry) in a large bowl and mix well with your hands to ensure a good combination. Add the vegetables and mix again.
- Place your pastry on a floured surface and sprinkle with salt and pepper. Place the beef lengthways in the centre, resembling a fat sausage and squeeze it to firm up the shape.
- Brush the pastry with egg and roll the pastry around the beef neatly to form a neat well-sealed package.
- Brush outside with egg and pop in the oven at 180°C for about 40 minutes, or until golden. If you wish, you can cook the mushrooms separately and use them as an extra layer on the pastry before you roll up the beef.