Make it Scotch

Mini Scotch Beef Wellingtons

  • Prep 40+ mins
  • Cook 45 mins
  • Serves 6

Ingredients

Cooking Method

  • 1
    Cut the Scotch beef fillet into 6 equal pieces, each about 2-3cm (3/4-11/4in) thick. Season. Heat 1tbsp of the oil in a large nonstick frying pan over high heat. Sear beef pieces for 1min on each side, then set aside to cool on a board.
  • 2
    Return the pan to medium heat. Add remaining oil, butter, mushrooms and thyme. Cook, stirring often, for 10min or until golden and no liquid remains in the pan. Pour in the wine and cook for a further 5min. Check the seasoning and set aside to cool.
  • 3
    To make the beef parcels, place 2 slices of prosciutto slightly overlapping side-by-side on a board. Spoon 1/6 of the mushroom mixture into the centre and spread to just larger than the steak size. Repeat with remaining prosciutto and mushroom mixture. Spread pâté over tops of beef steaks, then place one (pâté-side down) on to each mushroom pile. Brush 1tsp mustard on top of each steak, then wrap the prosciutto up tightly around the beef.
  • 4
    Preheat the oven to 220°C (200°C fan) mark 7. Dust a work surface with flour and cut the pastry in half. Roll out one half to 20.5 x 54cm (8 x 21in). Then cut it into 3 pieces, each measuring about 20.5 x 18cm (8 x 7in). Repeat with remaining pastry half.
  • 5
    Place a beef parcel in the centre of each piece of pastry. Brush exposed pastry with some beaten egg, fold the longer sides up and over the beef and press overlapping pastry together to seal. Fold up the shorter sides to cover the ends, trimming away any excess.
  • 6
    Place parcels seam-side down on to two baking sheets lined with baking parchment. Brush lightly with the beaten egg, then score a leaf pattern gently into the top of the pastry with a sharp knife.
  • 7
    Cook in oven for 20min for pink meat, or longer if you like. Remove from the oven and leave to rest at room temperature for 5min before serving.
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