I’ve always been a bit in awe of the Beef Wellington and I think a full size one would still be a little daunting to take on (I’m sure I’ll have a go one day, though). These mini-ones, however, are very easy and pretty quick too, especially if you use pre-rolled pastry.

I got the main part of this recipe from the Good Food website, although I did modify it a little, in order to use Foie Gras in the recipe, which I’ve never used in cooking before. The original recipe can be found here. I used the Foie Gras instead of mushroom pate, although on reflection, maybe garlic mushrooms would work better than both of these. I also had to use beef medallions instead of fillet steak, as that’s all they had at the supermarket.

I think the Wellingtons turned out rather well, perhaps more so in looks than taste, although they didn’t taste bad at all. I do quite like the wrapping meat in pastry concept and can think of a few other ways that it could work really well with other cuts of meat. Watch this space!