Mini-Wellingtons
Ingredients
Beef - Filet Mignon 2
Mushrooms - white 250 g
Shallot 4
Madeira 45 ml
Pastry - Philo 1 pck
Butter 60 ml
Mustard - Dijon 10 ml
Parsnips 2
Potato 4
Beans - Green 200 g
Garlic 1
Wine - white 30 ml
Salt and Pepper 1 to taste
Preparation
1. Peel the potatoes, Cut into pieces. Put on to boil. Turn off when done.
2. Peel the parsnips and trim the ends. Slice into thin sticks. Put into a roasting pan, coat with oil. set aside.
3. Trim the ends form the green beans.
4. Peel the shallots and finely chop.
5. Coarsely chop the mushrooms.
6. Pepper the steaks.
7. Set the oven to 400.
8. Put a frying pan on a medium low burner, add butter and then the shallots. Cook until soft. Set aside.
9. Turn the burner up to medium. add more butter then the mushrooms and cook until they give up their juices. Return the shallots and add the Madeira and cook until the liquid has evaporated. Set aside.
10. Wipe the pan, add drip of oil then the butter then add the steaks, browning well on both sides but not cooking through. Set aside when done.
11. Melt the remaining butter. Take 2 sheets of phylo, butter well and fold in half. Take another 2 sheets of phyllo and butter well. Lay the previously buttered half sheet in the middle of the full sheet. Spoon on half of the mushroom mixture, place one steak in the middle. Spread a thin layer of mustard if desired.
12. To fold the phyllo take the full sheet from the front and bring to cover the steak. Do the same with the rear piece. You now have a long ribbon of phyllo with the steak in the middle. Take one side and fold over the steak, laying flat on the other side. Take the last section and fold over the steak continuing around the steak and tucking underneath it. Put on a cookie tray.
13. Put the Mini Wellingtons and parsnips into the oven.
14. Put a pan on a medium low burner, add butter and when bubbling press the garlic into it. Let cook a minute or two, then add the beans stirring the garlic into them. Pour in the wine and immediately cover. Turn off the heat and let steam.
15. After 10 - 12 minute, when the phyllo in browned and crispy remove the mini-wellingtons and set aside. Turn the parsnips.
16. Mash the potatoes with butter, milk and salt and pepper.
17. To serve plate the mini Wellington with crispy parsnips, tender crisp green beans and mashed potatoes,
2. Peel the parsnips and trim the ends. Slice into thin sticks. Put into a roasting pan, coat with oil. set aside.
3. Trim the ends form the green beans.
4. Peel the shallots and finely chop.
5. Coarsely chop the mushrooms.
6. Pepper the steaks.
7. Set the oven to 400.
8. Put a frying pan on a medium low burner, add butter and then the shallots. Cook until soft. Set aside.
9. Turn the burner up to medium. add more butter then the mushrooms and cook until they give up their juices. Return the shallots and add the Madeira and cook until the liquid has evaporated. Set aside.
10. Wipe the pan, add drip of oil then the butter then add the steaks, browning well on both sides but not cooking through. Set aside when done.
11. Melt the remaining butter. Take 2 sheets of phylo, butter well and fold in half. Take another 2 sheets of phyllo and butter well. Lay the previously buttered half sheet in the middle of the full sheet. Spoon on half of the mushroom mixture, place one steak in the middle. Spread a thin layer of mustard if desired.
12. To fold the phyllo take the full sheet from the front and bring to cover the steak. Do the same with the rear piece. You now have a long ribbon of phyllo with the steak in the middle. Take one side and fold over the steak, laying flat on the other side. Take the last section and fold over the steak continuing around the steak and tucking underneath it. Put on a cookie tray.
13. Put the Mini Wellingtons and parsnips into the oven.
14. Put a pan on a medium low burner, add butter and when bubbling press the garlic into it. Let cook a minute or two, then add the beans stirring the garlic into them. Pour in the wine and immediately cover. Turn off the heat and let steam.
15. After 10 - 12 minute, when the phyllo in browned and crispy remove the mini-wellingtons and set aside. Turn the parsnips.
16. Mash the potatoes with butter, milk and salt and pepper.
17. To serve plate the mini Wellington with crispy parsnips, tender crisp green beans and mashed potatoes,
