Today we are featuring a recipe from Sipho (Short Chef) of Short Chef Skinny Chef – The Mini Beef Wellington.


It looks absolutely delicious!

Short Chef Skinny CHef

Mini Beef Wellington

Mini Beef Wellington
Pair with Porcupine Ridge Cabernet Sauvignon
Serves: 4-6
  • Nomu olive oil
  • ½ onion, roughly chopped
  • ½ clove garlic, crushed
  • 1 sprig of fresh thyme
  • 100 g mushrooms, roughly chopped
  • Salt and pepper
  • 250 g beef fillet
  • 10 ml Dijon mustard
  • 1 roll ready-made puff pastry
  • 1 egg, whisked
  1. Preheat the oven to 170 °C.
  2. To make the Duxelles*, heat olive oil in a pan, and fry the onion for about 2 minutes. Add the garlic, and fry for another minute. Add the fresh herbs, and cook for a few seconds. Add the mushrooms, and fry until all the juices have cooked out.
  3. To make the Wellington, season the fillet. Heat oil in a frying pan and sear the meat.
  4. Remove from the heat, and leave to cool for 2-3 minutes.
  5. Brush the fillet with Dijon mustard, and set aside.
  6. Place Duxelles on the pastry, and then place the fillet on the Duxelles, topping with more Duxelles and wrapping with puff pastry.
  7. Make sure all the sides are sealed and covered.
  8. Brush with the whisked egg, and bake for 25-30 minutes.


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