Impress your guests at your next dinner party with our decadent Individual Beed Wellington recipe of tender beef fillet enclosed in buttery puff pastry with Parma ham and chicken. The method below shows you how to make beef wellington in individual portions with fillet steaks rather than a whole fillet.
To make the puff pastry, please see our puff pastry recipe or watch our 'How to make puff pastry' video.
Roll the pastry out to ½ cm thickness and cut into 8 squares. Pre heat the oven to 220°C (fan 200°C, gas mark 6).
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 twenty minutes for a medium rare steak.
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