2-Minute Beef Wellington by @elburritomonster

30 min

1 serving

🥩

Ribeye steak

🥐

Puff pastry

🥓

Prosciutto

🍄

Mushroom duxelle

🌼

Mustard

🥚

Egg

Bisto gravy granules

🧅

Caramelised onions

🥢

Soy sauce

🐟

Fish sauce

🍶

Malt vinegar

  1. Sear
    • Ribeye steak

    Season and sear the piece of ribeye.

  2. Trim
    • Puff pastry

    Trim off a little bit of pastry for decoration later.

  3. Lay
    • Prosciutto
    • Puff pastry

    Lay the prosciutto onto the pastry in a sheet.

  4. Spread
    • Mushroom duxelle
    • Mustard
    • Ribeye steak

    Spread on the mushroom duxelle and place the mustard-brushed ribeye on top.

  5. Roll
    • Puff pastry
    • Prosciutto
    • Mushroom duxelle

    Roll it up, then pinch and squeeze the ends in.

  6. Roll
    • Puff pastry

    Roll out the spare pastry piece with a pastry roller, trim it up and spread it out.

  7. Pinch
    • Puff pastry

    Tuck and pinch the pastry neatly around the roll.

  8. Lay
    • Puff pastry

    Lay the decoration pastry over the top and pinch and squeeze it in.

  9. Put
    • Ribeye steak
    • Puff pastry
    • Prosciutto

    Put it in the freezer until needed.

  10. Step
    • Egg

    Get it out of the freezer and egg wash it.

  11. Air-fry
    • Ribeye steak
    • Puff pastry
    • Prosciutto

    Air fry at 200C for 20 minutes, or 15 minutes if it will have a longer rest.

  12. Whisk
    • Bisto gravy granules
    • Caramelised onions
    • Malt vinegar

    Make the gravy: whisk bisto with caramelised onions, soy sauce, fish sauce and malt vinegar.

  13. Slice
    • Ribeye steak
    • Puff pastry
    • Prosciutto

    Slice the wellington open and dip in the gravy.

2-Minute Beef Wellington by @elburritomonster

30 min

1 serving

🥩

Ribeye steak

🥐

Puff pastry

🥓

Prosciutto

🍄

Mushroom duxelle

🌼

Mustard

🥚

Egg

Bisto gravy granules

🧅

Caramelised onions

🥢

Soy sauce

🐟

Fish sauce

🍶

Malt vinegar

Preparation Steps

  1. Step 1/13

    Season and sear the piece of ribeye.

    🥩Ribeye steak

  2. Step 2/13

    Trim off a little bit of pastry for decoration later.

    🥐Puff pastry
    🔪Knife

  3. Step 3/13

    Lay the prosciutto onto the pastry in a sheet.

    🥓Prosciutto
    🥐Puff pastry

  4. Step 4/13

    Spread on the mushroom duxelle and place the mustard-brushed ribeye on top.

    🍄Mushroom duxelle
    🌼Mustard
    🥩Ribeye steak

  5. Step 5/13

    Roll it up, then pinch and squeeze the ends in.

    🥐Puff pastry
    🥓Prosciutto
    🍄Mushroom duxelle
    🌼Mustard
    🥩Ribeye steak

  6. Step 6/13

    Roll out the spare pastry piece with a pastry roller, trim it up and spread it out.

    🥐Puff pastry
    Pastry roller
    🔪Knife

  7. Step 7/13

    Tuck and pinch the pastry neatly around the roll.

    🥐Puff pastry

  8. Step 8/13

    Lay the decoration pastry over the top and pinch and squeeze it in.

    🥐Puff pastry

  9. Step 9/13

    Put it in the freezer until needed.

    🥩Ribeye steak
    🥐Puff pastry
    🥓Prosciutto
    🍄Mushroom duxelle
    🌼Mustard

  10. Step 10/13

    Get it out of the freezer and egg wash it.

    🥚Egg

  11. Step 11/13

    Air fry at 200C for 20 minutes, or 15 minutes if it will have a longer rest.

    🥩Ribeye steak
    🥐Puff pastry
    🥓Prosciutto
    🍄Mushroom duxelle
    🌼Mustard
    🥚Egg

  12. Step 12/13

    Make the gravy: whisk bisto with caramelised onions, soy sauce, fish sauce and malt vinegar.

    Bisto gravy granules
    🧅Caramelised onions
    🥢Soy sauce
    🐟Fish sauce
    🍶Malt vinegar
    🥄Whisk
    🥣Bowl

  13. Step 13/13

    Slice the wellington open and dip in the gravy.

    🥩Ribeye steak
    🥐Puff pastry
    🥓Prosciutto
    🍄Mushroom duxelle
    🌼Mustard
    🥚Egg
    Bisto gravy granules
    🧅Caramelised onions
    🥢Soy sauce
    🐟Fish sauce
    🍶Malt vinegar
    🔪Knife

Composition

Ingredients

Types

Meat, Bakery, Vegetables, Condiments, Spices, Eggs, Seasonings

Ingredients

Ribeye steak, Puff pastry, Prosciutto, Mushroom duxelle, Mustard, Egg, Bisto gravy granules, Caramelised onions, Soy sauce, Fish sauce, Malt vinegar

Notes

Ribeye steak (a small piece), Prosciutto (laid in a sheet), Mustard (brushed onto the ribeye), Egg (for egg wash), Caramelised onions (for the gravy), Soy sauce (for the gravy, for umami), Fish sauce (a little bit, for the gravy), Malt vinegar (for the gravy)

Allergens

Milk, Gluten, Mustard, Eggs, Soy, Fish, Sulphites

Dietetics

Dietary regimen

Nut-Free, Sugar-Free, High Protein

Calories

650 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 35g, Fat: 40g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 6.5mg, Selenium: 38µg, Potassium: 580mg, Sodium: 850mg

Vitamins

Vitamin B12: 3.2µg, Vitamin B6: 0.5mg, Niacin (Vitamin B3): 9mg, Vitamin D: 0.5µg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Knife, Pastry roller, Whisk, Bowl

Appliances

Stove, Freezer, Air fryer

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party

Origin

Source

Platform

instagram

Original Creator

@elburritomonster

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Flaky, Crisp, Tender, Juicy, Pink-centered, Meaty, Smooth, Rich

Flavors

Savory, Umami, Beefy, Earthy, Mustardy, Salty, Tangy, Sweet-savory

Other

Price

High

Recommended Preservation

freezer

Preservation Infos

Before cooking : Up to 3 months (Freeze the assembled, unbaked Wellington tightly wrapped or in an airtight container.,Cook from frozen; egg wash immediately before air frying.), Cooked leftovers : Up to 3 days (Cool promptly and refrigerate in an airtight container.,Reheat until piping hot; quality of the pastry will decline.)