Mini Beef Wellington

from In the Royal Manner
by Paul Burrell

These little parcels of succulent beef are best served straight from the oven, but they can be prepared a few hours in advance and then cooked just before serving.

Makes: 20
Preparation time: 30 minutes
Cooking time: approx. 30 minutes

350 g/12 oz puff pastry, thawed if frozen
350 g/12 oz piece lean beef fillet
Salt and freshly ground black pepper
2 tsp wholegrain mustard
2 tsp creamed horseradish
100 g/4 oz coarse pâté
1 medium egg beaten

Preheat the oven to 200 degrees Celsius/ 400 Fahrenheit/ Gas 6

1. Roll out the pastry on a lightly floured surface to a 38 cm/15 in square, and divide into 20 equal pieces. Cut the fillet into 20 equal portions and season well all over. Lay a piece in the centre of each pastry square.
2. Mix the mustard and horseradish together and spoon a little over each steak. Soften the pâté and press a piece on top of each steak.
3. Fold the sides of pastry up and over the meal, like an envelope, pressing down well to seal. Score the pastry diagonally and transfer to a large baking sheet. Brush with egg and bake for 25-30 minutes until golden and crisp. Serve immediately accompanied with a bowl of mustard and a bowl of horseradish to dip.

HISTORY OF BEEF WELLINGTON
The Duke of Wellington, who won the Battle of Waterloo in 1815, was quite indifferent to food, so much so that his cooks often gave notice, despairing of using their culinary talents in his household. In spite of this, his name has been given to a fillet of beef, wrapped in puff pasty, so called perhaps because in its larger version the finished product looks like a highly polished riding or wellington boot.

© 1999 by Paul Burrell