How To Make Beef Wellington Pops | Kitchenuity

beef tenderloin

💰Cheaper: sirloin

Sirloin is a more affordable cut that still provides good flavor.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is a budget-friendly alternative.

Chop the mushrooms for the duxelles and add them to a blender to puree.

Heat a frying pan on high and coat the bottom with olive oil.

Add the pureed mushrooms to the pan and season with salt and pepper.

Cook the mushrooms until there is no more moisture, then remove from heat and place in a bowl.

Clean the pan and heat it again on high with olive oil for searing the steak.

Cut the filet mignon in half for bite-sized pieces and season with salt and pepper.

Sear all edges of the steak in the hot pan until browned, then set aside to cool.

Once cooled, coat the steak in Dijon mustard and place it in the fridge.

Lay down two pieces of prosciutto side by side, overlapping them.

Spread a quarter of the mushroom duxelles in the center of the prosciutto.

Place a piece of steak in the center of the mushroom duxelles.

Use plastic wrap to help roll the prosciutto around the steak tightly, twisting the ends to secure it.

Cut the puff pastry into four equal squares for the pops.

Unwrap the Wellington ball and insert a lollipop stick into one end, ensuring it goes into the steak.

Wrap the puff pastry around the Wellington ball, twisting to secure it.

Pinch the top of the puff pastry and tie it with kitchen twine to hold it together during frying.

Heat oil to 350°F (175°C) for frying.

Deep fry the pops for 5 minutes until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens