How To Make Mini Beef Wellington Tartlets | Mary Berry's Absolute Christmas Favourites | Mary Berry

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: ground beef

Sirloin is leaner and more affordable than tenderloin.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Ham is a more economical option with similar flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Homemade dough can be more cost-effective.

Take three lemons and peel the skin off using a potato peeler, being careful not to press too hard to avoid the white pith.

Squeeze the lemons and juice one orange, then put all the citrus juice and peel in a large pan.

Add a couple of sticks of cinnamon and 8-10 cloves to the pan for flavor.

Pour in two pints of water and simmer for one to two hours.

Add a little bit of brandy to the simmering wine for extra flavor.

While the wine simmers, prepare the filo pastry by laying out two sheets side by side and brushing them with melted butter.

Cut the filo pastry into 3-inch squares and place them buttery side down, then fold them at a slight angle to stick together.

Push the filo squares into a mold and bake at 180°C fan for 5 to 10 minutes until crisp and a beautiful straw color.

For the beef, mix the beef tail fillet with half a tablespoon of honey to help it caramelize.

Sear the beef in a hot pan, turning it over as soon as one side is brown, and remove when it reaches a caramelized color, keeping it pink in the middle.

While the filo cases cool, finish the mulled wine by adding 150 g of caster sugar and a bit more brandy for flavor.

Fill the cooled filo cases with creamed horseradish and top with the luxurious fillet steak, garnishing with a little parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens