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Save to my recipesIndividual Beef Wellington Ingredients
| 4 | Fillet Steaks | |
| 4 | Parma Ham (slices) | |
| 100 grams | Chicken Liver Paste | |
| 1 grams | Free Range Eggs (beaten) |  |
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Individual Beef Wellington
Recipe Submitted By: bakingmad
Impress your guests at your next dinner party with this decadent recipe of tender beef fillet enclosed
in buttery puff pastry with parma ham and chicken.
| Preparation Time | 40 minutes |
|---|---|
| Baking Time | 20 minutes |
| Portions | 4 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 225 grams | Plain White Flour (Allinson Nature Friendly) |  |
| 1 pinch | Salt | |
| 225 grams | Butter | |
| 8 tbsp | Water (cold) | |
| 1 tsp | Lemon Juice |
This recipe uses
How to make Individual Beef Wellington
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
To make the puff pastry see ‘How to make puff pastry’ on the Baking Mad website
-
Roll the pastry out to ½ cm thickness and cut into 8 squares. Pre heat the oven to Gas 6 / 220°C / 200°C fan
- Evenly spread the chicken liver paste onto one side of each steak then place onto a slice of parma ham and roll the ham around the steak.
- Place each piece of steak onto one of the squares of pastry, brush the edges with beaten egg then place another square of pastry on top crimping the edges together to seal the parcel.
- Repeat this with each steak then brush the tops with beaten egg.
- Place the parcels onto a baking sheet and bake in the oven for approximately 20 minutes for a medium rare steak.
Remember to review this recipe at www.bakingmad.com
Please use this area for notes:
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