Lorraine Pascale's Boeuf Wellington Petits

This is Lorraine Pascale's Mini Beef Wellingtons but with a French name for a dinner party menu and I translated it correctly, I think! I love this main meal because I usually prepare the beef the day before I need it and then bake them at my leisure. I didn't use the mushrooms called for in the recipe instead I used the ordinary closed cup mushrooms and it all tasted divine also I used ready rolled puff  pastry too! How about trying this menu...

French Themed Dinner Party for Four Menu

Starter of your Choice

Main Course

Boeuf Wellington Petits

Gratin Dauphinoise

Steamed Green Vegetable of your choice

Dessert

Moelleux au Chocolat

Recipe from Lorraine Pascale Home Cooking Made Easy

Serves 4

Ingredients
500g Packet ready-made puff pastry
plain flour, for dusting
20g Dried porcini mushrooms or large morels
2 tbsp Vegetable oil
Salt and freshly ground black pepper
4 x 180g Slices beef fillet
4 Small shallots, peeled and very finely chopped
Knob of butter
500g Mushrooms, finely chopped
Generous dash medium sweet sherry (optional)
Large handful fresh thyme leaves
1 Free-range egg, lightly beaten
300ml Double cream

Method
Roll the puff pastry out on a floured work surface to a 5mm/¼in thickness. Trim the pastry into a 36cm/14in square. Then cut into four smaller squares and place onto two baking trays. Chill in the fridge for five minutes.

Rinse the dried mushrooms in cold water, then put them into a bowl and cover with hot water. Leave to soak for 20 minutes. Meanwhile, heat the oil in a frying pan until very hot. Season the beef well all over with salt and freshly ground black pepper. Fry for one minute on each side. Remove from the pan and set aside.

Place the shallots into the pan and fry for 4-5 minutes or until softened. Add the butter and mushrooms and cook for a few minutes. Meanwhile, drain the dried mushrooms and finely chop, then add them to the pan with the glug of sherry, if using. Increase the heat and cook until most of the sherry has evaporated. Add the thyme, cook for one minute, then remove the pan from the heat and set aside. Season, to taste, with salt and freshly ground black pepper. Preheat the oven to 200ºC/400ºF/Gas 6. Remove the pastry from the fridge and place a tablespoon of the mushroom mixture into the middle of each piece of pastry; spread it out to the same size as the beef steak.

Top with the steak and brush the edges with the beaten egg. Draw up the corners and edges of the pastry so they meet and overlap slightly in the middle.

Turn it right-side up and shape it round the sides a little with your hands. If the pastry is soft, chill it in the fridge for 5-10 minutes to firm up. Slash the tops of the Wellingtons with a knife and brush them all over with the remaining beaten egg.

Bake for 12-14 minutes (for medium-rare), or until cooked to your liking. Five minutes before the Wellingtons are ready, reheat the remaining mushroom mixture. When it is hot, add the double cream and cook on a high heat for 2-3 minutes.

Remove the pan from the heat, season, with salt and freshly ground black pepper, then cover with a lid to keep warm.

Serve the Wellingtons with a spoonful of the sauce