Mary Berry Mini Beef Wellington features tender beef fillet, filo pastry with butter, seasoned with salt, pepper, honey, and horseradish sauce. It takes about 32 minutes to make and serves 24 mini tartlet cases.
This Mini Beef Wellington Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Mini Beef Wellington Ingredients
- 2 × 25cm (10in) square sheets of filo pastry
- Butter, melted, for brushing
- 125g (4½oz) tail beef fillet
- 1 tsp runny honey
- 1 tbsp oil
- 4 tbsp hot creamed horseradish sauce
- Salt and freshly ground black pepper
- 1 tbsp chopped parsley, to garnish
How To Make Mary Berry Mini Beef Wellington
- Preheat Oven: Preheat the oven to 200°C/180°C fan/Gas 6 (390°F). Prepare a 24-hole mini muffin tin or two 12-hole tins.
- Prepare Pastry Cases: Brush each sheet of filo pastry with melted butter. Lay the sheets side by side and cut each into 25 squares, each about 5cm (2in) in size. Place one square, butter side down, into each muffin tin hole. Place a second square on top, at an angle, to form a star shape. Press down. Repeat with the remaining squares to make 24 mini tartlet cases, leaving two squares for later.
- Bake Pastry Cases: Bake in the oven for 5–10 minutes until golden and crisp. Remove from the oven and transfer the tartlet cases to a baking sheet to cool completely.
- Cook the Beef: Slice the beef fillet into 1.5cm (⅝in) cubes. Season with salt and pepper, then toss with honey. Heat a frying pan until very hot, add the oil, and fry the beef on all sides over high heat for about 2 minutes until golden, but still pink in the middle. Transfer to a plate to rest for 1-2 minutes.
- Assemble and Serve: Divide the horseradish sauce among the cooled pastry cases. Place a warm piece of beef in each tartlet. Sprinkle with chopped parsley and serve.
Recipe Tips
- Use Fresh Filo Pastry: Make sure your filo pastry is fresh and well-thawed. Dry or old pastry will become brittle and may not crisp up properly.
- Preheat Your Oven: Ensure your oven is fully preheated before baking the pastry cases. This helps them become evenly golden and crisp.
- Don’t Overcrowd the Muffin Tin: Place each pastry square neatly in the muffin tin without overlapping. This prevents uneven baking and ensures each case crisps up nicely.
- Sear the Beef Quickly: Cook the beef cubes quickly over high heat to get a nice sear while keeping the center pink. Overcooking can make the beef dry.
- Cool Pastry Completely Before Assembling: Allow the pastry cases to cool completely before adding the horseradish and beef. Warm pastry can become soggy when filled.
What To Serve With Mini Beef Wellington?
These crispy Mini Beef Wellington pairs well with a fresh green salad, roasted vegetables, garlic mashed potatoes, or a creamy coleslaw. They can also be served alongside sautéed mushrooms, a tangy tomato salad, or a light cucumber salad for a delicious dinner.
How To Store Leftovers Mini Beef Wellington?
- Refrigerate: Cool leftovers mini beef wellington to room temperature before putting them in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, place leftovers mini beef wellington in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently in the oven at 180°C (350°F).
How To Reheat Leftovers Mini Beef Wellington?
- In The Oven: Heat leftovers mini beef wellington the oven to 180°C (350°F). Place leftovers mini beef wellington on a baking sheet and warm for 10-15 minutes.
- In The Microwave: Heat eftovers mini beef wellington on a microwave-safe plate at medium power for 1-2 minutes.
- In The Air Fryer: Set the air fryer to 180°C (350°F) and heat leftovers mini beef wellington for about 5 minutes.
Mary Berry Mini Beef Wellington Nutrition Facts
Serving Size: 1 tartlet (24 total)
- Calories: 121
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 23mg
- Sodium: 147mg
- Potassium: 171mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 6g
More Mary Berry Recipe:
- Mary Berry Pan Fried Halloumi
- Mary Berry Crab Linguine
- Mary Berry Chicken and Asparagus Fricassee
- Mary Berry Persian Rice
- Mary Berry Paella
Mary Berry Mini Beef Wellington
Description
Mary Berry Mini Beef Wellington features tender beef fillet, filo pastry with butter, seasoned with salt, pepper, honey, and horseradish sauce. It takes about 32 minutes to make and serves 24 mini tartlet cases.
Ingredients
Instructions
- Preheat Oven: Preheat the oven to 200°C/180°C fan/Gas 6 (390°F). Prepare a 24-hole mini muffin tin or two 12-hole tins.
- Prepare Pastry Cases: Brush each sheet of filo pastry with melted butter. Lay the sheets side by side and cut each into 25 squares, each about 5cm (2in) in size. Place one square, butter side down, into each muffin tin hole. Place a second square on top, at an angle, to form a star shape. Press down. Repeat with the remaining squares to make 24 mini tartlet cases, leaving two squares for later.
- Bake Pastry Cases: Bake in the oven for 5–10 minutes until golden and crisp. Remove from the oven and transfer the tartlet cases to a baking sheet to cool completely.
- Cook the Beef: Slice the beef fillet into 1.5cm (⅝in) cubes. Season with salt and pepper, then toss with honey. Heat a frying pan until very hot, add the oil, and fry the beef on all sides over high heat for about 2 minutes until golden, but still pink in the middle. Transfer to a plate to rest for 1-2 minutes.
- Assemble and Serve: Divide the horseradish sauce among the cooled pastry cases. Place a warm piece of beef in each tartlet. Sprinkle with chopped parsley and serve.
Notes
- Use Fresh Filo Pastry: Make sure your filo pastry is fresh and well-thawed. Dry or old pastry will become brittle and may not crisp up properly.
- Preheat Your Oven: Ensure your oven is fully preheated before baking the pastry cases. This helps them become evenly golden and crisp.
- Don’t Overcrowd the Muffin Tin: Place each pastry square neatly in the muffin tin without overlapping. This prevents uneven baking and ensures each case crisps up nicely.
- Sear the Beef Quickly: Cook the beef cubes quickly over high heat to get a nice sear while keeping the center pink. Overcooking can make the beef dry.
- Cool Pastry Completely Before Assembling: Allow the pastry cases to cool completely before adding the horseradish and beef. Warm pastry can become soggy when filled.
Mary Berry Mini Beef Wellington