Deconstructed Beef Wellington Parcels…. Make yummy beef parcels like fancy Beef Wellington, but simpler! Slow-cook tender steak with wine and mustard. Mix mushrooms and garlic for flavor. Spread on pastry with pate, fold up, and bake golden. Shredded meat inside flaky crust—perfect family dinner with gravy or veggies. Tastes amazing! (50 words)
Servings: 4
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Ingredients
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1 kilo of any steak
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1/2 cup of red wine
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1/2 cup of beef stock
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3 heaped tbsp of dijon mustard
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1 heaped tbsp of tomato paste
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300g of finely chopped mushrooms
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3 shallots finely sliced
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4 tbsp of minced garlic
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1 tsp of thyme
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2 tbsp of butter
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2 tbsp of red wine
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1 packet of pepper pate, jelly removed
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2-3 sheets of puff pastry
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1 beaten egg to brush
Deconstructed Beef Wellington Parcels:
Instructions
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Put beef, stock, dijon, red wine, 2 tbsp of garlic, and tomato paste in a slow cooker.
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Cook on high for 4 hours.
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One hour before meat is done, melt 2 tbsp butter in a pan. Add mushrooms, shallots, 2 tbsp garlic, 2 tbsp red wine, and 1 tsp thyme.
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Cook until all liquid is gone.
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Move to a bowl and let it cool.
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Take meat out of slow cooker. Shred it with two forks, then put it back in the juice.
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Put pate in a bowl and stir until it’s easy to spread.
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Cut pastry into a triangle shape.
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Spread pate thick on the triangle, but leave 1 inch empty around the edges.
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Spoon mushroom mix in a triangle at one end. Add same amount of meat on top. Fold other side over to make a triangle. Press edges with a fork.
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Do this until all meat mix is used.
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Brush with beaten egg. Put in slow cooker lined with baking paper. Cook on high 2-3 hours with a tea towel under the lid, until golden brown.
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Or bake in oven at 180°C for about 30 mins. Serve with anything you like. 🙂